Sauerkraut Recipe With Turnips

Swap out cabbage for turnips in this sauerkraut recipe.

| June 25, 2013

Turnip Sauerkraut

Make turnip sauerkraut as a delicious alternative to cabbage.

Photo By Fotolia/fjjimenez

Make homemade preserves that reveal a world of endless flavor combinations with the help of The Preservation Kitchen (Ten Speed Press, 2012). Author, restaurant owner and renowned chef Paul Virant provides expert preserving techniques and sophisticated recipes for everything from salads to cocktails. In this excerpt from part one, “In the Jar,” find a sauerkraut recipe using turnips, a great alternative to cabbage.

You can purchase this book from the MOTHER EARTH NEWS store: The Preservation Kitchen.

Sauerkraut Recipe with Turnips


About 20 cups (sliced) Turnips (97% of total volume)
1/4 cup plus 1 tablespoon kosher salt and 3 tablespoons for making the weight (3% of total volume, not including the salt in the weight)


1. Halve the turnips and cut into 1/4-inch slices. In a tall, large ceramic crock or food-grade plastic container, layer the turnip slices with 1/4 cup plus 1 tablespoon of kosher salt. Using a mallet, pound the turnips to encourage them to release water. It may take a few hours for the turnips to release enough water to form a brine.

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