Fermented Carrots, Turnips & Ramps
Give those long-stored carrots and turnips new, flavorful life with a local harbinger of spring: wild ramps. Combined with spicy horseradish and chilies, these fermented veggies awaken the senses to a new season.
Ingredients
1 lb. wild ramps, cleaned and root ends removed
1 lb. carrots, cut into matchsticks
¼ lb. horseradish whips, shredded
1 lb. turnips, sliced thin
¾ cup kosher salt
1 gallon water, room temperature
¼ fresh ginger
2 whole jalapeños
¼ lb. garlic
Directions
Day 1
Prepare ramps, carrots, horseradish and turnips and place in a very large, non-reactive container (should be able to hold 2 gallons). Combine the salt and water, and stir until salt dissolves. Pour salt water over all vegetables and allow to sit for 48 hours.
Day 2
Drain liquid from vegetables into a separate bowl. Reserve liquid. Puree ginger, garlic and chilies. Combine puree with vegetables. Cover with reserved salt water liquid. Place a plate over the vegetables to ensure they stay submerged. Weight the plate if necessary. Allow vegetables in brine to sit at room temperature for at least 1 week.
Day 10
After 1 week, refrigerate (for up to two weeks) and serve. Pairs well with braised meats, eggs, rice, sandwiches and salads.
Suggestions
Editor’s Note: Remember, safety first! For more information about fermenting food, including food safety tips, please visit the National Center for Home Food Preservation.
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