Fermented Parsnips with Lemon, Ginger & Peppercorns (vegan, paleo, keto)

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.



  1. Lay all your tools on a cookie sheet with a silicone baking mat
  2. in the oven and heat to 180°F to sanitize everything.
  3. Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
  4. 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.
  5. Dissolve 1 1/2 – 2 tablespoons kosher saltsea 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)
  6. 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. 
  7. Wait 2-7 days, depending on your taste. 
  8. Save the juice for other ferments!


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