Sauerrüben I (Turnip Kraut, Shredded)

This recipe for traditional-style sauerrüben sauerkraut is made with shredded turnips. It yields about 1 gallon of tangy and flavorful kraut that will add a unique twist to your meals. The turnips are prepared by shredding and massaging them with salt, which helps to release their natural juices and kick-start the fermentation process. With a fermentation vessel of 2 gallons or larger, you’ll have ample space for the turnips to ferment and transform into delicious kraut.

During the fermentation period of 7 to 21 days, the turnips will develop a pleasing sourness and a slightly softer texture compared to cabbage sauerkraut. You can check the kraut starting from day 7 to see if it has reached the desired flavor and texture. The brine may turn pink if you used red or pink turnips, adding an extra visual appeal to the kraut.

Once the kraut is ready, you can ladle it into jars, ensuring that it is well packed and covered with brine. Store the jars in the refrigerator, and this turnip kraut will stay fresh and flavorful for up to 1 year. Enjoy its tangy taste and versatility as a condiment, side dish, or ingredient in various recipes.

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

INGREDIENTS:

• 10 pounds turnips
• 3–4 tablespoons unrefined sea salt

INSTRUCTIONS:

1. To prepare the turnips, rinse them in cold water. Evaluate the skins and peel them if they are russeted or coarse. If the skins are fine, you can leave them on. Shred the turnips using a grater or mandoline and place them in a large bowl.
2. Add 3 tablespoons of salt to the shredded turnips. Using your hands, massage the salt into the turnips. Taste and adjust the salt if necessary. The turnips will become wet and limp, and liquid will start to pool.
3. Transfer a few handfuls of the salted turnips at a time to a 2-gallon crock. Press down firmly with your fist or a tamper as you work. Make sure there is some brine on top of the kraut when you press it. Leave about 4 inches of headspace in the vessel. Cover the kraut with a piece of plastic wrap, followed by a plate that fits the opening of the container and covers as much of the surface as possible. Place a sealed water-filled jar on top of the plate to act as a weight.
4. Set the crock on a baking sheet and place it somewhere nearby, out of direct sunlight, and cool. Let it ferment for 7 to 21 days. Check the kraut daily to ensure the turnips are fully submerged in the brine. Press down as needed to bring the brine back to the surface. You may notice some harmless scum on top, but consult the appendix if you have any concerns.
5. On day 7, you can start testing the kraut. It should have a pleasing sour taste, and the texture should be slightly softer than cabbage sauerkraut. If you used red or pink turnips, the brine may turn pink due to their color bleeding.
6. Ladle the fermented kraut into jars and tamp it down to remove any air pockets. Pour any leftover brine into the jars. Tighten the lids and store the jars in the refrigerator. This turnip kraut will keep refrigerated for up to 1 year.