In the modern world, turnips have practically disappeared from the human diet, but several centuries ago this root crop was considered one of the main products among the poor and middle class. Turnips used in various forms: fermented, boiled, stewed, pickled.
But it was the pickled root vegetables that was especially popular, since it had a large number of useful properties. In our article we will share the best recipes for pickling this vegetable. We will tell about the benefits of pickled turnips, as well as provide step-by-step instructions for making turnips with other vegetables.
What is pickling?
Pouring is the process of canning vegetables using the method of lactic fermentation, during which lactic acid is created, which, acting on the products, creates the effect of canning.
In no case should not be confused with pickling pickling or pickling, because in these methods of preparation vary significantly the level of acidity. At the same time, during the marinating of the product, the ready-made acid is added to it, and in the case of pickling and pickling, the acid is created by the work of beneficial microorganisms.
What is the use?
The benefit of sour turnips is that the root vegetable prepared in this way retains all the vitamins inherent in fresh vegetables, which will be very useful if the vegetable is boiled in the winter when there is a shortage of vitamins. Fermented 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 minerals and trace elements:
beta carotene;- succinic acid;
- calcium;
- sulfur;
- phosphorus;
- iron;
- manganese;
- iodine;
- magnesium.
beta carotene;The biggest advantage of the presented root crop is the presence in it of such an element as glucoraphanin, which has the most powerful anti-cancer effect. Also, the presented element practically reduces to zero the likelihood of developing diabetes.
How to choose a vegetable?
Selecting a root crop for further fermentation, it is recommended to stop the choice on a young turnip of a small size. Wherein The skin of the vegetable must be smooth and without cracks. It is desirable that the turnip was heavy, it will protect you from the likelihood of acquiring a root vegetable with internal voids.
Reference! Pay attention to the tops of turnips, it should be green and without obvious signs of wilting, then the root crop will have a sweet and mild taste.
Proper selection of dishes
Picking up the dishes for the leaven, it is worth stopping the choice on a wooden or glass container, the large sizes. Very many housewives use coxae. The use of iron bowls should be abandoned, because during the ferment acid is released, which, reacting with iron, can significantly spoil the taste of the product. The sizes of bowls or cans directly depend on the amount of prepared sour turnips.
Step-by-step instruction
There are numerous recipes for souring turnip, both in pure form and with additional products. Each of these recipes has its own merits.
With cabbage
For the preparation of the submitted root vegetables with cabbage will require the following ingredients:
- medium head of cabbage;
- one big turnip;
- carrots - 2 pieces;
- litere of water;
- tablespoon of salt;
- teaspoon 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 cumin are poured into the water. After boiling water, it is removed from the stove, thoroughly mixed (to completely dissolve the salt) and left to cool completely.
- Turnip is rubbed on a grater or cut into thin cups.
- Carrots are grated, and cabbage is chopped.
- Turnips, carrots and cabbage are placed in a separate container and thoroughly mixed.
- The resulting mixture is transferred to the jars and compacted.
- The cooled water is poured into a jar of turnips, first you need to drain the water and throw out the cumin from it. A can of a root vegetable for 5 days is placed in a cold place. A turnip must sometimes be shaken and, if necessary, added water, as the root vegetable must be completely covered with brine. After 5 days the turnip is ready to eat.
With carrots
To make such a starter, you will need the following products:
- 1.5 pounds of carrots and turnips;
- two heads of garlic;
- 100 milligrams of salt;
- 5 liters of water.
Preparing the ingredients, you can proceed to the preparation:
- Turnip is thoroughly washed under running water with a brush and cut into 4 parts. Carrots are peeled and cut in half (lengthwise). Garlic is cut in half.
- It is necessary to pour water into the pot and pour salt into it. After boiling water it needs to be cooled to 40 degrees.
- All submitted vegetables are placed in a deep bowl and poured with brine on top. Turnip pressed down by cargo and left in this form for 20-25 days.
With apples
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 pepper peas;
- 10 peas allspice;
- 2 large turnips.
Having prepared all the components you need to follow the following starter plan:
- Carrots rubbed on a coarse grater. Turnip is cut with a knife or rubbed on a grater. Carrots, sugar, salt are added to the root vegetables, after which the ingredients are carefully rubbed with hands to let the vegetables make juice. After that, pepper and bay leaf are added, everything is mixed.
- Apples are thoroughly washed and cut into quarters, after which they are laid in a jar. Layers of turnip and apples alternate. The jar needs to be filled incompletely, leaving about 4 centimeters to the top, because during fermentation the vegetables will rise and put in juice.
- The pot is left for three days at room temperature, and then another 7-8 days in a cool place.
Fast Food Recipe
The presented recipe is suitable for those people who do not have time for long cooking, but you want to try the sour turnips.
So, for the preparation of the first recipe will need such products:
- 500 grams of turnips;
- 20 grams of beets;
- a teaspoon of red hot pepper;
- 800 milliliters of water;
- 2 tablespoons of salt.
Preparation is carried out according to this plan:
- Turnip carefully washed and cut into pieces.
- Chopped root vegetable laid out in a two-liter jar and poured 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.
- Turnip is filled with water. Cut a few small pieces of beet to give the dish a color.
- 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 you ferment with a turnip?
The most popular vegetables that are made with turnips are the following:
- cabbage;
- carrot;
- beet;
- cucumbers;
- Tomatoes
Possible problems and difficulties
The main problem that arises when snapping turnips is the stuffiness of the dish. That is, during the whole period of souring, the hostess does not even approach the container with the turnip, while it is necessary to shake the jar several times a day or to stir the product with a wooden skewer. This will give the opportunity to exit the resulting gases and not degrade the taste of the product.
Important! Many housewives during the fermentation of turnips stop their choice on metal dishes, which, as noted above, reacting with the forming acid, can make the product unusable.
Proper storage mode
For so that the sour turnip is kept as long as possible, it must be kept at a temperature from 0 ° C to + 2 ° C. In this case, you need to store the dish in a glass or wooden container.
Salads and other dishes
A special feature 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 sour turnips as a supplement for borscht or pickle, so the dish becomes more sour.
As a result of the information received, it is possible to single out that fermented turnip is a very useful product, about which you should never forget, because almost no root vegetable contains so many vitamins and useful trace elements.
