Sauerrüben (lacto-fermented parsnips) Recipe
Fermented food recipes that you can prepare at home with only a few basic ingredients.
Servings 4 people
Calories 850kcal
Cost 10
Ingredients
- 10 lb parsnips peeled and julienned
- ¼ cup sea salt
Instructions
- Place the julienned parsnips little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.10 lb parsnips, ¼ cup sea salt
- Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mix.
- Press the vegetables and keep them under the brine by placing a plate or a lid on top, weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
- Place the fermentation jar in a warm spot in your kitchen and allow the parsnips to ferment for 7 to 10 days.
- Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
Nutrition
Calories: 850kcal | Carbohydrates: 204g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7187mg | Potassium: 4254mg | Fiber: 56g | Sugar: 54g | Vitamin C: 193mg | Calcium: 413mg | Iron: 7mg