Cultured Carrots and Baby Turnips

Recipe by Rita1652
READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups organic baby turnips, quartered
  • 3
    organic carrots, cut into 1/1/2 inch pieces
  • 1
    small organic red onion, peeled, and sliced
  • 1
    tablespoon ginger, rough chopped
  • 1
    tablespoon sea salt
  • 4
    tablespoons whey (if not available, use an additional T of sea salt)
  • 1
    cup filtered water, plus more if needed

DIRECTIONS

  • Mix vegetables and place in a quart preferably a wide-mouth mason jar. Press down lightly.
  • Mix water with salt and whey and pour over vegetables, adding more water if necessary to cover the turnip mixture.
  • The top of the vegetables should be at least 1 inch below the top of the jar–if it’s higher, remove some of the vegetables. Cover tightly and keep at room temperature for 3 days before refrigerating.
  • They’re ready now, but will taste much better after at least a couple of weeks in the fridge.