La fabrication des navets salés

Lacto-fermentation has been used for thousands of years on every continent to preserve plants. All you need is a suitable container (earthenware jar, barrel) and salt. Once the plant has been stabilized by the action of lactic acid bacteria, it can be stored for several months. Flagship dishes of our regional gastronomy are made using this technique: sauerkraut and salted turnips.

Get your hands dirty, or rather, your turnips, peel them and turn them into julienne strips using a curious planer. These julienne strips are then fermented with salt to produce delicious salted turnips that can be enjoyed with cold meats such as sauerkraut.