Cultured Carrots and Baby Turnips

• 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 tablespoon ginger, rough chopped
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional T of sea salt)
• 1 cup filtered water, plus more if needed

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

baby turnips, carrots, red onion, ginger, salt, whey, filtered water

Taken from www.food.com/recipe/cultured-carrots-and-baby-turnips-466627 (may not work)