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Kisla repa (fermented turnip): recipe illustration
Salads & starters

Kisla repa (fermented turnip)

Slices of turnip fermented in a light brine, keeping a tangy, crunchy bite. Traditionally preserved for winter, they liven up soups and potato dishes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

69 kcal per serving

Protein
2 g
Carbohydrates
12.2 g
of which sugars
9.5 g
Fat
0.3 g
of which saturated fat
0 g
Fiber
4.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash and peel the turnips, then cut them into slices about 5 mm thick.
  2. Sterilise a glass jar with boiling water and let it dry completely.
  3. Layer the turnip slices and the halved garlic cloves in the jar, pressing down firmly.
  4. Dissolve the salt in the water, pour the brine over the turnips to cover them completely, close the jar loosely and let it ferment for 1 to 2 weeks at room temperature, checking the surface foam and removing anything that molds.

Variations and tips

With cabbage. Replace the turnips with thinly sliced white cabbage for a mild sauerkraut.

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Original Ecomely recipe.