FERMENTED TURNIPS
You know how some woman command attention. Not because they’re sweet or agreeable, but because they’ve been fermented by life. They’ve hustled to start a business, they’ve single handedly cared for a whole family or progressed in their careers, all in a man’s world. The fermentation transforms them from colorless to a radiant fuchsia you can’t take your eyes off of. Some may misinterpret the taste of fermentation for funk, but for those who understand it’s a taste of complexity, and for those who really understand, there is a sweet after taste.
By adding all your ingredients into a mason jar, you’ve successfully completed the only step required for brilliant fuchsia turnips. As your turnips ferment, you have a solid two weeks to boast about your mastery in multitasking:
Oh, I’m arranging my closet, while fermenting turnips.
Oh I’m working on my laptop, while fermenting turnips.
Oh I’m watching Netflix, while fermenting turnips.
Fermented turnips are mandatory for shawerma and falafel and are an every day luxury to have on the side of anything else.
(VIDEO DOWN BELOW)
DETAILS
A something on the side giving a meal that extra kick. Prep time of 20 minutes and fermentation time of 2 weeks.
INGREDIENTS
1 kg Turnips
1 Beetroot
3 cups Water
1/4 cup coarse Salt
2 tsp Sugar
1 Cabbage Leaf
METHOD
Wash all the ingredients well.
Peal the turnips and beetroot.
Cut the turnips and beetroot into bite-sized rectangles.
Mix the water, sugar and salt together and pour into a Mason Jar.
Add the turnips and beetroot to the Mason Jar.
Cover the top of the filled Mason Jar with a cabbage leaf.
Seal the jar and allow the turnips to ferment in the refrigerator for two weeks.
ASSEMBLY VIDEO
Photography, Recipe, Food Styling, Prop Styling by: TALA SOUBRA
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