Sauerrüben II (Sliced with Black Pepper)

Sauerrüben with sliced turnips and black pepper is a delicious fermented vegetable dish that adds a unique twist to traditional kraut recipes. The thinly sliced turnips provide a different texture, giving the sauerrüben a salad-like quality. The addition of freshly ground black pepper adds a delightful burst of flavor, although you can adjust the amount according to your personal preference. This recipe is a variation of Sauerrüben I, but instead of grating the turnips, they are sliced, and the black pepper is incorporated with the salt. Prepare yourself for a tangy and zesty kraut that can be enjoyed as a side dish or added to sandwiches, salads, or wraps.

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

INGREDIENTS:

• 10 pounds turnips, very thinly sliced
• 2–3 tablespoons freshly ground black pepper
• 3–4 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Prepare a fermentation vessel with a capacity of 2 gallons.
2. Thinly slice the turnips, ensuring they are sliced uniformly for consistent fermentation.
3. In a large bowl, combine the sliced turnips, freshly ground black pepper, and unrefined sea salt.
4. Mix the ingredients thoroughly, ensuring that the black pepper is evenly distributed.
5. Begin filling the prepared fermentation vessel with the sliced turnips, pressing down firmly with a clean utensil as you go. The pressure helps release moisture and eliminates air pockets.
6. Continue layering the sliced turnips, 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 turnips 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 turnips 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. Sauerrüben with sliced turnips and black pepper can be stored in the refrigerator for several months. The flavors will continue to develop and mellow over time.

TIPS:

• Ensure that the turnips are thinly sliced to allow for optimal fermentation. Thicker slices may take longer to ferment and may result in uneven texture.
• Use freshly ground black pepper for the best flavor. Adjust the amount according to your taste preferences, starting with the recommended 2-3 tablespoons and adding more if desired.
• Choose high-quality unrefined sea salt for the fermentation process. Avoid using iodized salt or table salt, as they may contain additives that can interfere with fermentation.
• When filling the fermentation vessel, press down firmly on each layer of sliced turnips to eliminate air pockets and encourage the release of moisture. This helps create a brine that aids in the fermentation process.
• Ensure that the turnips are fully submerged in their own juices throughout the fermentation period. This helps prevent mold growth and ensures even fermentation.