Swap out cabbage for turnips in this sauerkraut recipe.
Make turnip sauerkraut as a delicious alternative to cabbage.
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.
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.
2. Once the brine forms, keep the turnips submerged by making a weight: In a pot, simmer together 4 1/2 cups water with the remaining 3 tablespoons of salt. Cool to room temperature, then pour the brine into 1 or 2 resealable plastic storage bags. Place a plate or plastic lid on top of the turnips and put the bag(s) on top.
3. Ferment according to the instructions for making classic sauerkraut in Classic Recipe for Sauerkraut. Makes 5 pints of Turnip Sauerkraut.
Reprinted with permission from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux by Paul Virant with Kate Leahy, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: The Preservation Kitchen.
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