Fermented Turnip with Carrot
Turnip and carrot provide fiber, volume, and a milder vegetable sweetness, while fermentation makes the flavor brighter and better suited for chilled serving. Garlic adds a little sharpness and depth without heavy marinades or sugar. This is a simple crisp vegetable ferment that works well as a cold keto side.
Cut turnip (250 g) into thin slices, carrot (100 g) into rounds, and split garlic (15 g) in half. Put the garlic into the bottom of a clean jar, then pack in the turnip and carrot tightly in layers, pressing them down lightly.
Mix water (230 g) with salt (4 g) until fully dissolved and pour the brine over the vegetables so they remain covered. Leave a little headspace at the top, close the jar, and let it ferment for 3 days at room temperature away from direct sunlight.
After 3 days, taste the vegetables. If the flavor is already pleasantly tangy, lightly salty, and crisp, move the jar to the refrigerator. If you want a brighter acidity, leave it for another 1 to 2 days before chilling. Serve the fermented turnip and carrot well chilled.
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