You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria.
The flavor is delicate and void of the bitterness I usually find in parsnips. I like them regardless but fermenting makes them palatable to even the worst parsnip critics. Like say, my husband and children.
For this recipe I used a 2 quart pickle jar.
- 8-9 parsnips – enough to fill a 2 liter sanitized jar or whatever jar you are using.
- 1/2 a lemon, sliced
- 1-2″ piece of fresh ginger, pureed
- 2 garlic cloves, thinly sliced
- 1/2 Tbsp peppercorns
- 2-3 sage leaves or 1 tsp dried sage
- 1-2 sprigs parsley or 2 tsp dried parsley
- Course kosher salt, sea salt or pink salt
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Lay all your tools on a cookie sheet with a silicone baking mat
- in the oven and heat to 180°F to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
- Dissolve 1 1/2 – 2 tablespoons kosher salt, sea salt or pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the juice for other ferments!