Lejre, Pickled Turnips (Kale) from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.76

Ingredients

  • 1KG Turnips (kale leaves, whole)
  • 150g wild leeks
  • ¾ TBSP salt
  • 5dl soured milk, or natural yoghurt (should produce about 2 ½ dl of whey)

Method

  1. Strain the milk through a cheese cloth. (Reserve the whey). Let stand for at least 4 hours.
  2. Clean and cut vegetables and leeks
  3. Make layers of vegetables, leeks and salt. Press tightly!
  4. Pour 1 ½ to 2dl of whey over it.
  5. Put a pickling weight on top.
  6. Check after an hour to make sure that the vegetable are releasing their juices. If not, add weak brine (1 pinch salt/dl water).
  7. Leave at room temperature for a week.
  8. After four days they should have a sharp smell.
  9. After a week the vegetables should be stored somewhere colder for another 2 weeks.
  10. Pour both vegetables and brine into a clean jar with an airtight lid. This should keep for 4 weeks if kept cool.

Notes

This is the same process as the brined apples that we did for the Slavic Feast and the kraut from the German feast.

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Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21