The benefits of turnip and cooking recipes

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 vegetable that was especially popular, because it had a large number of useful properties. In our article we will share the best recipes for pickling this vegetable. We will tell you 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 the pickling pickling or pickling, because in these methods of preparation significantly vary 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.

The biggest advantage of the presented root 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 vegetable for further fermentation, it is recommended to opt for a young small turnip. 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.

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. 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 cooked 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:

1. 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.
2. Turnip is rubbed on a grater or cut into thin cups.
3. Carrots are grated, and cabbage is chopped.
4. Turnips, carrots and cabbage are placed in a separate container and mixed thoroughly.
5. The resulting mixture is transferred to the jars and compacted.
6. 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:

1. 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.
2. It is necessary to pour water into the pan and pour salt into it. After boiling water it needs to be cooled to 40 degrees.
3. 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:

1. 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 the hands to let the vegetables make juice. After that, pepper and bay leaf are added, everything is mixed.
2. Apples are carefully 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.
3. 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, and you want to try the sour turnips.

So, for the preparation of the first recipe will require the following 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:

1. Turnip carefully washed and cut into pieces.
2. Chopped root vegetable laid out in a two-liter jar and poured with red pepper on top.
3. In parallel with this, salt must be diluted in water. The calculation is as follows: for 400 milliliters of water a tablespoon of salt.
4. Turnip is filled with water. Cut a few small pieces of beets to give the dish a color.
5. 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 turnips, while it is necessary to shake the jar several times a day or use the wooden skewers to stir the product. This will give the opportunity to exit the resulting gases and not degrade the taste of the product.

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 can be noted that fermented turnip is a very useful product, about which you should never forget, because almost no root crop contains so many vitamins and useful trace elements.