Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto
- 2 lbs turnips
- 1 tbs + 1 tsp kosher salt
Shred the turnips. Sprinkle 1 tbs salt, and mix the shreds with your hands.
Liquid will begin to appear in bottom of bowl. After a couple minutes, add
the remaining 1 tsp salt. Continue to mix, pressing down to release more
liquid. Place the turnips in a quart-sized jar, retaining all the liquid.
Weight the turnips down, and fill with water to cover.
Let sit at room temperatore 3-6 days, tasting after 3 days. When it's
sour enough, refrigerate. Will keep in refrigerator for 3 months.
Rutabaga works too.