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Cultured Carrots and Baby Turnips Recipe

Cultured Carrots and Baby Turnips Recipe

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Ingredients:

Serving

2 cups organic baby turnips, quartered
3 organic carrots , cut into 1/1/2 inch pieces
1 small organic red onion, peeled, and sliced
1 tbsp ginger , rough chopped
1 tbsp sea salt
4 tbsp whey ( if not available , use an additional tsp of sea salt)
1 cup filtered water , plus more if needed

Directions:

Mix vegetables and place in a quart preferably a wide-mouth mason jar. Press down lightly.
Mix water with salt and whey and pour over vegetables, adding more water if necessary to cover the turnip mixture.
The top of the vegetables should be at least 1 inch below the top of the jar–if it’s higher, remove some of the vegetables. Cover tightly and keep at room temperature for 3 days before refrigerating.
They’re ready now, but will taste much better after at least a couple of weeks in the fridge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	45.5 Kcal (190 kJ)
Calories from fat	4.76 Kcal
		% Daily Value*
Total Fat	0.53g	1%
Cholesterol	0.15mg	0%
Sodium	914.22mg	38%
Potassium	163.73mg	3%
Total Carbs	8.8g	3%
Sugars	3.45g	14%
Dietary Fiber	2.31g	9%
Protein	1.78g	4%
Vitamin C	8.8mg	15%
Vitamin A	0.2mg	8%
Iron	0.3mg	1%
Calcium	31.4mg	3%

Amount Per 100 g
Calories	43.59 Kcal (183 kJ)
Calories from fat	4.56 Kcal
		% Daily Value*
Total Fat	0.51g	1%
Cholesterol	0.15mg	0%
Sodium	875.73mg	38%
Potassium	156.84mg	3%
Total Carbs	8.43g	3%
Sugars	3.31g	14%
Dietary Fiber	2.21g	9%
Protein	1.7g	4%
Vitamin C	8.5mg	15%
Vitamin A	0.2mg	8%
Iron	0.3mg	1%
Calcium	30.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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