Pickled Rutabaga
Ingredients
- 1 lb (500g) or more of rutabaga and/or other vegetables, as desired (in this video, the rutabaga weighed 317 gm, so 6 gm or 1¼ tsp of salt* were used)
- sea salt*
Special Equipment
- 1-pint mason jars
- large mixing bowls
- metric kitchen scale
How-to
- Peel, shred, core, seed, and/or slice your vegetables as needed
- Weigh all of the vegetables together, and use 2% salt, combining well with rutabaga
- Ensure that the entire contents of the jars are submerged under brine within two days, and remain submerged thereafter
- Check for taste in a couple of days. If to your liking, refrigerate and use for about a month
Notes
- Intact, halved, or quartered vegetables (eg., brussels sprouts, radishes, carrots, or even small cabbages) may be embedded in the rutabaga for variety
- Use a larger fermenting vessel if you need to
- Lactofermented parsnips are particularly nice. Cut them across the grain, into thin rings. If you cut them length-wise into sticks, they can be woody
- Turnips and radishes are excellent as well