The Making of Salted Turnips

For millennia, humans have practiced lacto-fermentation across all continents to preserve vegetables. This technique relies on using a suitable container, such as a terracotta jar or barrel, and salt. Once lactic bacteria begin their action, the foods stabilize and can be preserved for several months. Several iconic dishes of our regional gastronomy come from this, such as sauerkraut or salted turnips.

To prepare the latter, simply get to work: peel the turnips and transform them into thin slices using a special slicer. These julienne strips are then placed in a container with salt to start their fermentation.

The result? Delicious salted turnips, perfect to enjoy with charcuterie, just like sauerkraut.