Recipes - Vegan Food
Homemade Pickled Turnips: The Probiotic Rich Recipe for Better Gut Health
Discover how naturally fermented turnips, beets, and carrots support digestion, strengthen immunity, and deliver beneficial probiotics with a simple homemade fermentation process
- Dr. Rina Mordo
- | Updated
Pickled TurnipsPickled vegetables are created through a process known as lactic acid fermentation.
Naturally fermented vegetables contain beneficial probiotic bacteria that develop during the home pickling process and contribute significantly to overall health.
Why Should You Eat Fermented Vegetables?
Probiotic bacteria can:
Support a healthy balance of gut flora
Strengthen the immune system
Improve nutrient absorption
Help prevent the growth of harmful bacteria that cause illness and inflammation
Protect the stomach and digestive system from various digestive disorders and inflammatory conditions
What Happens During Fermentation?
During the fermentation process, naturally occurring bacteria on the vegetables convert sugars into lactic acid. In simple terms, one glucose molecule is transformed into two lactic acid molecules.
This lactic acid gives the vegetables their characteristic tangy flavor and, more importantly, creates an environment that prevents the growth of bacteria responsible for spoilage.
Homemade Pickled Turnips
Ingredients
1 kg (2.2 lbs) turnips
2 beets
5 cloves garlic
3 carrots
1 bunch fresh dill
1 chili pepper
1 tablespoon Himalayan salt for every cup of water
Instructions
Wash the turnips thoroughly and remove the leaves and root ends. Do not peel them.
Slice the turnips into rounds.
Wash and slice the beets.
Slice the carrots and combine them with the turnips and beets.
Place the vegetables in a sterilized glass jar.
Add the garlic, dill, and chili pepper.
Pour in enough water to completely cover the vegetables.
Add Himalayan salt according to the amount of water used, using 1 tablespoon per cup of water.
Seal the jar and shake gently to dissolve the salt and distribute it evenly.
Leave the jar on the countertop at room temperature for 7 days.
Shake the jar once every two days during the fermentation process.
After a week, your homemade fermented vegetables will be ready to enjoy.
Dr. Rina Mordo is a nutrition coach who combines healthy eating guidance with subconscious coaching and NLP techniques.
