It is a forthright food, strong and assertive, pairing well with roasted meats and hearty whole grain breads.
MAKES: ABOUT 2 QUARTS
INGREDIENTS:
- 5 pounds turnips
- 2 tablespoons caraway seeds
- 2 tablespoons finely ground unrefined sea salt
INSTRUCTIONS:
- Cut away the leaves and root tip from each turnip. Rub the turnips vigorously with a kitchen towel to remove any dirt that might cling to their skin, then shred them coarsely, either with a box grater or in a food processor fitted with the shredding disk.
- Toss the shredded turnips, caraway, and salt in a large mixing bowl. Let the mixture rest for 5 minutes to allow the salt to begin its work of extracting the juice from the turnips.
- Knead the ingredients by hand until the turnips are juicy and limp, 3 to 5 minutes.
- Working with about 1 cup at a time, layer the turnips in your fermentation crock, packing them tightly so that the brine created by the juice and salt completely covers the shreds.
- Weigh down the turnips with a glass weight or sterilized stone to prevent any bits from floating to the surface, seal, and ferment at room temperature for at least 6 weeks before tasting.
- If you prefer a stronger sourness, allow the turnips to continue fermenting, tasting them every week or so, until done to your liking.
- Transfer the sauerruben to the refrigerator or root cellar, where it should keep for 9 months.
