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Vegetables from Lebanon
Kabees el lift is sliced turnip packed in a jar with a few slices of beetroot, covered with warm brine and vinegar, sealed and left to ferment for one week to one month. The beet turns the turnips pink, and the colour fades as the pickle ages. Five Lebanese market brands measured pH 3.1–3.6 and 3.8–5.6 % salt.
| Turnips, sliced | [tlais2020] |
| Beetroot, a few slices | For colour only[tlais2020] |
| Warm brine | [tlais2020] |
| Vinegar | [tlais2020] |
| White turnips, in 1/2-inch wedges (refrigerator recipe)1 1/4 pounds | [abood] |
| Beet (refrigerator recipe)1 small | [abood] |
| Brine (refrigerator recipe)1 cup vinegar, 1/2 cup cold water, 1 1/2 tablespoons kosher salt | [abood] |
| Garlic; a jalapeño or chilli flakes and pickling spice are optional (refrigerator recipe)3 cloves | [abood] |
Total time across the recorded steps: 7 days – 30 days
What changes: Sliced turnips are packed into a glass jar with a few slices of beet
Output: packed jar of turnip and beet slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kabees el lift is sliced turnip packed in a jar with a few slices of beetroot, covered with warm brine and vinegar, sealed and left to ferment for one week to one month. The beet turns the turnips pink, and the colour fades as the pickle ages. Five Lebanese market brands measured pH 3.1–3.6 and 3.8–5.6 % salt. Made in 4 steps over 7 days – 30 days. The longest step, ferment until sour and pink, takes 7–30 days (Tlais S 2020). Salt is 3.8–5.6 % (Tlais S 2020). Lactobacillus and Leuconostoc lactic acid bacteria, found in senmaizuke, a related Kyoto turnip pickle made with vinegar (Lactobacillus, Leuconostoc or both predominated in the vinegar-type products); no study of kabees el lift names its microbes does most of the fermenting.
| Main step | 7–30 daysReported[tlais2020] | Ferment until sour and pink |
|---|---|---|
| Salt | 3.8–5.6 %Measured[tlais2020] | Ferment until sour and pink |
| Acidity | pH 3.1–3.6Measured[tlais2020] | Ferment until sour and pink |
Kabees el lift is coloured by a few slices of beetroot, which only colour it and do not lengthen its life. The home method in the Lebanese study combines brine and vinegar and is left sealed to ferment, while Abood's refrigerator recipe is a vinegar pickle that she sets apart from fermented turnips.
The Lebanese study compared its samples with the Codex Alimentarius limit of pH 4.6 for pickled vegetables and the Lebanese standard (LIBNOR) of no more than 12 % salt; all five brands were below both. Vinegar refrigerator versions must stay in the refrigerator, as they are not canned.
Every number is labelled with how it is known. How this atlas is made
Turnips are available fresh for only a few months a year, and turnip fermentation became one of the oldest solutions for having them all year (Tlais et al. 2020). That study cites about 76 registered pickle factories in Lebanon, and $17 million of the $27 million annual production of Lebanese pickled vegetables coming from exports.
