Hello Nour, I love your sincere warmth and passion for cooking your native foods! i watch a lot of your videos. I love that you put music and subtitles to the video, very nice!
hi Nour! Help!! I made the turnips but my turnips turned out soft instead of crunch and cripsy like in the restaurant. What did I do wrong? I followed your recipe exactly :(
It can be made fully with only saline brine, or only vinegar, or a mix of both in whatever ratio. Vinegar gives it a unique taste eg if you use strawberries vinegar, or plum vinegar etc its a matter of experimenting.
Yes, there are different waging for making a bribe. But I like adding vinegar. It gives it this unique taste and keep them firm longer. Plus the acid medium makes it hard for bacteria to grow.
Highly recommend adding the vinegar if you are canning these pickles for storage to avoid bacterial poisoning. Just expecting the formation of probiotic fermentation is risky and no one wants a case of botulism on their menu, especially considering turnips are grown under the soil where botulinum grows.
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Hello Nour, I love your sincere warmth and passion for cooking your native foods! i watch a lot of your videos. I love that you put music and subtitles to the video, very nice!
Thank you very much for this lovely comment:)) so happy to read that:) please stay in touch 😌
Wonderful, I love these pickles they go very well with meat dishes. Thanks for sharing and will try them out soon.
Indeed!!! I eat them with almost every meal!! My pleasure! I promise you will love them!! Let me know if you have any questions:))
LOVE THIS, WILL HAVE TO TRY IT... OH AND BY THE WAY, VERRRY PRETTY PLATE IN THE PRESENTATION :D
Thank you:)))) I got this from Amazon, 4 floral plates, the brand is Gracie :)) yes, you will loveee these pickles:)))
Hi Nour, when do you put it in the fridge? After one full day?
Hello, yes after the one full day of the jars being inverted 😃
Hello Nour, is the brine hot when you pour it over the turnips in the jar? Thanks for the recipe😊
Hello Renate, yes it was hot :)
Thank you, Chef. 🙏🌾🙌🌾🙏
It is my pleasure :)))
Hi nour can i just ask if i can use beetroot juice to colour as i dont have fresh beets ?
I would recommend the beets. Beet juice would have a lot of sugar that would change the taste:)
hi Nour! Help!! I made the turnips but my turnips turned out soft instead of crunch and cripsy like in the restaurant. What did I do wrong? I followed your recipe exactly :(
Did you put them in the fridge afterwards? And how long did you wait to eat them?
What if you don’t peel the beets or turnip?
It is totally fine some people do not peel them. Just make sure you washing everything in advance. :)
I don't even add the vinegar. I let the fermentation process create a natural probiotic vinegar.
It can be made fully with only saline brine, or only vinegar, or a mix of both in whatever ratio. Vinegar gives it a unique taste eg if you use strawberries vinegar, or plum vinegar etc its a matter of experimenting.
Yes, there are different waging for making a bribe. But I like adding vinegar. It gives it this unique taste and keep them firm longer. Plus the acid medium makes it hard for bacteria to grow.
Highly recommend adding the vinegar if you are canning these pickles for storage to avoid bacterial poisoning. Just expecting the formation of probiotic fermentation is risky and no one wants a case of botulism on their menu, especially considering turnips are grown under the soil where botulinum grows.