TURN YOUR TURNIPS INTO KRAUT

(Page 2 of 2)

July/August 1983
 
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FINISHING UP

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After the aging process is complete, the former restaurateur adds enough hot water to refill the jars and puts the lids on . . . tightly this time. He then places the containers in a water-bath canner and brings the water to a full boil for 20 minutes.

"This is to insure proper sealing," Ott explains.

He also lets the jars remain in the canner to cool after the heat is turned off.

The result?

"Well, it does taste different from regular sauerkraut," laughs the good-natured gourmet. "I like it for a change of pace . . . particularly served with ribs, hocks, or-best of all-pigs' feet. In fact, I think turnip kraut's great!"

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  • Pete 11/27/2007 6:13:53 PM

    How can I make a turnip shredder?

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