Sauerruben

Suggested shopping list for this recipe:

  • [easyazon_link identifier=”B00GZCEZ4O” locale=”US” tag=”bprowloss-20″]Morton Canning and Pickling Salt[/easyazon_link]
Sauerruben
 
Sauerruben, or sour turnip is tangy and crisp. Serve them like you would with sauerkraut as an accompaniment to meat or a cheese sandwich.
Author:
Recipe type: Accompaniment
Cuisine: General
Serves: 1 pint
Ingredients
  • 2 to 3 cups (1 pound) or about 3 medium size. Use only young, tender, very fresh turnips.
  • ⅓ cup (3.2 ounces) of pickling salt (do not use table, sea, or iodized salt)
Instructions
  1. Wash, trim, and shred using a grater or a mandolin slicer.
  2. Weigh or measure the shredded turnips to ensure you have the correct ratio of vegetables and salt.
  3. In a large bowl, toss together the turnips and pickling salt until evenly mixed.
  4. Pack firmly into a sterilized 1 quart, wide mouthed canning jar, pressing each layer to draw out juices. Leave 2 to 3 inches of room at the top. If juices do not cover turnips, prepare a very weak brine using 1½ tablespoons pickling salt per quart of boiling water. Cool and pour enough brine over turnips to cover completely.
  5. Fill a plastic bag with brine and place over the turnips to seal the jar completely.
  6. Place the jar on a tray to catch any spill over during fermentation.
  7. Store container at 64°F to 72°F and allow to ferment for 2 to 4 weeks. Do not disturb the turnips until fermentation is complete. Fermentation is complete when the bubbling stops, turnips are transparent and taste slightly tangy.
  8. Remove the brine-filled bag, cover the jar, and store the sour turnips in the refrigerator.
  9. Check the container once a week for white scum floating on the surface of the brine. Remove it immediately. It isn’t harmful but can create off-flavors if not removed. Keep the vegetables completely submerged in brine at all times during storage. Mould, soft vegetables, or rotten odours indicate spoilage; discard these vegetables without tasting. Under ideal conditions, fermented vegetables may be stored in the refrigerator up to 6 months.