Sauerrüben III (Turnips, Rutabaga, Kohlrabi)

Mixed Root Sauerrüben with Caraway Seeds is a delightful variation of traditional kraut recipes, incorporating a combination of three roots: turnips, rutabagas, and kohlrabi. This fermented vegetable dish offers a vibrant and diverse flavor profile, making it a fantastic addition to your culinary repertoire. Whether you choose to slice or shred the roots, the process remains the same, allowing you to customize the texture according to your preference. By adding caraway seeds, this recipe infuses a fragrant and aromatic note that complements the earthy flavors of the roots. Get ready to savor the tangy, crunchy, and nutritious mixed root sauerrüben, perfect for adding zing to salads, sandwiches, or enjoyed on its own.

Yield: About 1 gallon
(fermentation vessel: 2 gallons)

INGREDIENTS:

• 10 pounds total of an equal mix of turnips, rutabaga, and kohlrabi
• 3 tablespoons caraway seeds
• 3–4 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Prepare a fermentation vessel with a capacity of 2 gallons.
2. Wash and peel the turnips, rutabaga, and kohlrabi. Slice or shred them according to your preference. Slicing provides a different texture, while shredding results in a finer consistency. Choose the method that appeals to you.
3. In a large bowl, combine the sliced or shredded roots, caraway seeds, and unrefined sea salt.
4. Mix the ingredients thoroughly, ensuring that the caraway seeds are evenly distributed.
5. Begin filling the prepared fermentation vessel with the mixed roots, pressing down firmly with a clean utensil as you go. The pressure helps release moisture and eliminates air pockets.
6. Continue layering the mixed roots, pressing down each layer, until the vessel is nearly full, leaving approximately 2 inches of headspace.
7. Place a weight or a fermentation weight on top of the roots to keep them submerged in their own juices. This prevents mold and promotes proper fermentation.
8. Cover the fermentation vessel with a clean cloth or fermentation lid to allow gases to escape while protecting the sauerrüben from contaminants.
9. Store the vessel in a cool, dark place with a consistent temperature, ideally between 60°F and 70°F (15°C and 21°C). Fermentation time may vary, but it is recommended to ferment for at least 2 weeks to develop the desired flavors.
10. Check the sauerrüben periodically, ensuring the roots remain submerged in the brine. If necessary, add a small amount of brine made from a saltwater solution (1 teaspoon of salt per cup of water).
11. Taste the sauerrüben after the initial fermentation period, and if it has reached your preferred flavor, you can transfer it to smaller jars and refrigerate to slow down the fermentation process.
12. Mixed Root Sauerrüben with Caraway Seeds can be stored in the refrigerator for several months. The flavors will continue to develop and mellow over time.

TIPS:

• Adjust the thickness of the root slices or shreds to suit your preference for texture.
• Ensure that the roots are thoroughly washed and peeled before slicing or shredding.
• Use high-quality unrefined sea salt to promote proper fermentation and enhance the flavors of the sauerrüben.
• Monitor the fermentation process regularly, ensuring the roots remain submerged in brine and checking for any signs of mold or off odors.
• Taste the sauerrüben periodically to determine the desired level of fermentation. Transfer to smaller jars and refrigerate once it reaches your preferred flavor.
• Store the sauerrüben in the refrigerator to maintain its quality and extend its shelf life.
• Experiment with adding different herbs or spices to customize the flavor of your mixed root sauerrüben.