By Chef Rebecca King

January 2021

Ingredients

  • 4 purple carrots
  • 1 bunch turnips
  • ½ head of napa cabbage
  • 5 cloves garlic
  • 2 bay leaves
  • 1 tbsp Aleppo pepper
  • 1 tsp black peppercorn

Steps

  • Pour seeds into a sterilized glass jar. Add remaining ingredients.
  • Pour water over mixture until covered. I do a 4% brine by weight. Weigh the mixture and calculate 4% of the weight, then add the kosher salt accordingly.
  • Close the jar tightly and let sit in 60-70 degrees for 3 or more weeks.
  • Open in three weeks.
  • Top with olive oil and Aleppo pepper.
  • Enjoy!