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In the modern world, turnip has practically disappeared from the human diet, but several centuries ago, this root vegetable was considered one of the staples among the poor and middle class. Turnips were used in various forms: fermented, boiled, stewed, pickled.
But it was the pickled root vegetable that was especially popular, since it had a lot of useful properties. In our article, we will share the best recipes for fermenting this vegetable. We will tell you about the benefits of pickled turnips, as well as provide step-by-step instructions for cooking turnips with other vegetables.
What is pickling?
Pickling is the process of preserving vegetables using the lactic acid fermentation method, during which lactic acid is created, which, acting on the food, creates a canning effect.
In no case should you confuse pickling with pickling or salting, since in these methods of preparation, the level of acidity varies significantly. At the same time, during the pickling of the product, ready-made acid is added to it, and in the case of pickling and salting, acid is created due to the work of beneficial microorganisms.
What is the benefit?
The benefit of pickled turnip is that the root vegetable prepared in this way retains all the vitamins inherent in the fresh vegetable, which will be very useful if the vegetable is fermented for the winter, when there is a lack of vitamins. Pickled turnip is recognized as one of the best sources of fiber and contains vitamins of the PP, E, C, B1 and B2 groups. In addition, the presented product contains the following useful minerals and trace elements:
- beta carotene;
- succinic acid;
The biggest advantage of the presented root vegetable is the presence in it of such an element as glucoraphanin, which has a powerful anti-cancer effect. Also, the presented element practically reduces the likelihood of developing diabetes mellitus to zero.
How to choose a vegetable?
When picking up a root vegetable for further fermentation, it is recommended to opt for a small young turnip. Wherein the skin of the vegetable must be smooth and free of cracks. It is desirable that the turnip be heavy, this will protect you from the likelihood of acquiring a root crop with internal voids.
Reference! Pay attention to the turnip tops, it should be green and without obvious signs of wilting, then the root crop will have a sweetish and mild taste.
Competent choice of dishes
Picking up dishes for sourdough, you should opt for large wooden or glass containers. Many housewives use basins. It is worth abandoning the use of iron bowls, since acid is released during the sourdough, which, reacting with iron, can significantly spoil the taste of the product. The size of bowls or jars directly depends on the amount of cooked sauerkraut turnips.
There are numerous recipes for turnip sourdough, both in pure form and with additional products. Each of these recipes has its own merits.
To prepare the presented root vegetable with cabbage, you will need the following ingredients:
- medium head of cabbage;
- one large turnip;
- carrots - 2 pieces;
- litere of water;
- a tablespoon of salt;
- a teaspoon of cumin.
Having prepared all the components, you need to follow this cooking plan:
- You need to take a small saucepan, pour water into it and bring to a boil over medium heat. Salt and caraway are poured into the water. After boiling water, it is removed from the stove, mixed thoroughly (to completely dissolve the salt) and left to cool completely.
- Turnips are grated or cut into thin circles.
- The carrots are grated and the cabbage is chopped.
- Turnips, carrots and cabbage are placed in a separate container and mixed thoroughly.
- The resulting mixture is transferred to jars and compacted.
- The cooled water is poured into a jar with turnips; first, the water must be filtered and the cumin must be thrown out of it. A can of root vegetables is placed in a cold place for 5 days. The turnips need to be shaken occasionally and water added as needed, since the root vegetable must be completely covered with brine. After 5 days, the turnip is ready to eat.
To prepare such a starter culture, you will need the following products:
- 1.5 kg of carrots and turnips;
- two heads of garlic;
- 100 grams of salt;
- 5 liters of water.
Having prepared the ingredients, you can start cooking directly:
- The turnips are thoroughly washed under running water with a brush and cut into 4 pieces. The carrots are peeled and cut in half (lengthwise). The garlic is cut into halves.
- You need to pour water into a saucepan and pour salt into it. After boiling water, it must be cooled to 40 degrees.
- All the vegetables presented are placed in a deep bowl and poured with brine on top. The turnip is pressed down with a load and left in this form for 20-25 days.
To prepare such a recipe, you will need the following products:
- 400 grams of carrots;
- 4 apples;
- 70 grams of salt;
- 70 grams of sugar;
- 5 bay leaves;
- 20 black peppercorns;
- 10 allspice peas;
- 2 large turnips.
Having prepared all the components, you need to follow the following starter culture plan:
- Carrots are rubbed on a coarse grater. Turnip is cut with a knife or also grated. Carrots, sugar, salt are added to the root vegetable, after which the ingredients are thoroughly rubbed with hands so that the vegetables let the juice out. After that, pepper and bay leaf are added, everything is mixed.
- Apples are thoroughly washed and cut into quarters, after which they are placed in a layer in a jar. Layers of turnips and apples alternate. The jar needs to be partially filled, leaving about 4 centimeters to the top, as during fermentation the vegetables will rise and let the juice out.
- The jar is left for three days at room temperature, and then another 7-8 days in a cool place.
Attention! During cooking, turnips need to be pierced several times a day with a wooden skewer so that the resulting gases can escape.
The presented recipe is suitable for those people who do not have time for long cooking, but want to try sauerkraut.
So, to prepare the first recipe, you will need the following products:
- 500 grams of turnips;
- 20 grams of beets;
- a teaspoon of red hot pepper;
- 800 milliliters of water;
- 2 tablespoons of salt.
Cooking is carried out according to the following plan:
- Turnip is thoroughly washed and cut into pieces.
- The chopped root vegetable is laid out in a two-liter jar and covered with red pepper on top.
- In parallel with this, salt must be diluted in water. The calculation is as follows: for 400 milliliters of water, a tablespoon of salt.
- The turnip is filled with water. Cut a few small pieces of beetroot to add color to the dish.
- All ingredients are mixed, the jar is closed with a lid and placed in a dark place for 3 days.
After 3 days, the dish is ready to use.
What vegetables can be fermented with a turnip?
The most popular vegetables fermented with turnips are the following:
Possible problems and difficulties
The main problem that arises when pickling turnips is the mustiness of the dish. That is, throughout the entire fermentation period, the hostess does not even approach the container with turnips, while it is necessary to shake the jar several times a day or stir the product with a wooden skewer. This will allow the resulting gases to escape and not impair the taste of the product.
Important! When fermenting turnips, many housewives opt for metal dishes, which, as noted above, reacting with the forming acid, can make the product unusable.
Correct storage mode
For in order for the pickled turnip to be stored as long as possible, it must be kept at a temperature of from 0C to + 2C. In this case, you need to store the dish in a glass or wooden container.
Salads and other dishes
The peculiarity of pickled turnip is that after cooking it can be eaten not only in its pure form, but also added to salads. A large number of people use pickled turnips as an addition to borscht or pickle, so the dish becomes more sour.
As a result of the information received, it can be highlighted that pickled turnip is a very useful product, which you should never forget, because almost no root vegetable contains so many vitamins and useful microelements.