12 to 18 medium Turnips, scrubbed well and sliced 1/8” thick 2 tsp Red Pepper Flakes 6 cups Water 3 1/2 TB Sea Salt
1. Make a brine by combining the water and sea salt. Set aside. 2. Put 1 tsp of red pepper flakes in each of the two 1 quart wide mouth mason jars. Add the sliced turnips, packing until no higher than 1 1/2” from the top. 3. Pour the brine over the turnips and red pepper flakes, pushing the turnips down to release any air bubbles. Make sure brine leaves at least 1 1/2 ” of headspace in jar. Weigh the turnips down so they stay below the brine. *The website recommends using the lid and ring from a regular sized mason jar pushing it in so the brine comes up over the top. This acts a weight to keep your floating vegetables submerged. Place a lid on the jar and secure tightly. Allow to ferment at a cool room temperature (65 to 80 F) for 3-10 days, burping the jar to release gases for the first few days. Move to cold storage.