Tomatoville® Gardening Forums


Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old October 24, 2017   #11
Karrr_Luda's Avatar
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 225

Originally Posted by NewWestGardener View Post
Thanks, I will give that a try. I imagine the near ripe ones are more flavorful than the little ones, more sugar in them.

BTW, fermented turnips are great, the best way to eat it anyways, as they have a nice firm texture.
I grew up in a remote Chinese farm near the Russian border, our winters are never without pickled turnips. Actually I suspect the Chinese term for "turnip"is actually borrowed from Russian language. They are always pickled, usually whole, never used fresh. Once ready, they will be julienned, then spiced with chili oil, and sprinkled with toasted sesame seeds.

Chili oil: pure boiling hot oil directly into a bowl of chili flakes.
Thank you!! I shall make some fermented turnips (after my next trip to the grocery store). I tried to ferment some of white long radish by itself, an that was pretty good to my opinion, didn't go too well with my family though, so I ended up eating it by myself, when no one was around. I made round slices and just stuffed them in a narrow jar with some spices and brine. Perfect sandwich topper if you can handle the smell.
Karrr_Luda is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -4. The time now is 01:03 AM.

★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★