Plot to plate: kabees el lift (pickled turnip)


Inspired by the Streatham Food Festival tour and the ilili restaurant’s falafel dish served with houmous, roasted vegetable meze and the astonishing pickled pink turnip.

Kabees el lift is a popular lebanese dish. The pickled turnip turns pink by the beetroot during the fermentation process. Made with my first beetroot of the season.

Kabees el lift (pickled turnip)

6-7 turnip, peeled and sliced

1 beetroot, peeled and cut in half

3 cups water

1/4 cup sea salt

1/2 cup apple cider vinegar

2 garlic cloves, peeled

2 bay leaves

Mix the salt with 1 cup of boiling water and stir together until dissolved. Add the other two cups of water to the hot water, then wait for it to reach room temperature.

As the water cools, peel the turnip and the beetroot. Slice the turnip into spears, about the size of thick-cut french fries or crescent moons.

Arrange garlic, beetroot, turnip, and bay leaves in two quart-sized jars (one garlic, beet, and bay leaf per jar) with tight-fitting lids. Could also use one half-gallon jar.

Add the vinegar to the now-cooled water, stir together and then pour the mixture into jars. Add water as needed so there’s about a 1/2 inch of air left in each jar. Close lids and let the jars sit in a dark area of the house for four days. After a couple days release air pressure if the lid looks a little too pressurized.

Recipe by The domestic man.


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