One of our Slack Eatwellers, Maggie shared this recipe last week Sichuan PaoCai Sichuan Pickles, the recipe is from Food52.  It reminded me of how great pickling/fermenting is to use up bits and bobs that you haven’t finished off in other dishes.  And you could certainly add some Bok Choy stems:). You can find this particular recipe on Food52 or on our Slack page.  At the Cultures For Health website you will find many basic recipes for fermented vegetables, many are in our current box rotations.  Here is a recipe for fermented Carrots and Parsnips, but I am using Turnips, since we do not grow Parsnips.

1 lb Turnips

1 lb Carrots

1 tsp fresh, grated Ginger

1/4 tsp Red Pepper flakes

2 TB Sea Salt

4 cups Water


Wash turnips and carrots well.  Remove tops and cut lengthwise into rounds.  Place grated ginger and red pepper flakes in the bottom of a quart jar.  Place turnips and carrots atop ginger and red pepper flakes, alternating and packing them in tight.  Leave 1” of headspace at the top of the jar.  Make a brine of 4 cups water to 2 TB sea salt.  Stir to dissolve salt and pour over vegetables, leaving 1” headspace.  Place the lid on the jar.  Ferment at room temp for 5 to 10 days.  You will want to burp the jar daily to release the fermentation gases.  Also, you want to make sure the turnips and carrots remain submerged.  My experience with our vegetables has been a fast fermentation, so give it a taste after a few days to see where you are.  Once it is done, should have a nice kraut-y tang, you can store it in the fridge.