Sauerruben, Lacto-Fermented Parsnips

2 10080 183
Ingredients Minutes Calories
Prep Cook Servings
168 h 0 min 18
Sauerruben, Lacto-Fermented Parsnips
Health Highlights


4 1/2 kg Parsnip (peeled, julienned)
1/4 cup Sea Salt


Place the julienned parsnips little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.

Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mix.

Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.

Place the fermentation jar in a warm spot in your kitchen and allow the parsnips to ferment for 7 to 10 days.

Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.

Nutrition Facts

Per Portion

Calories 183
Calories from fat 6.8
Calories from saturated fat 1.1
Total Fat 0.8 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 0
Sodium 1605 mg
Potassium 945 mg
Total Carbohydrate 45 g
Dietary Fiber 8.6 g
Sugars 12.1 g
Protein 3.0 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources