Sauerkraut Recipe With Turnips

By Paul Virant With Kate Leahy
Published on June 25, 2013
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Make turnip sauerkraut as a delicious alternative to cabbage.
Make turnip sauerkraut as a delicious alternative to cabbage.
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Discover the art of cooking with pickles and preserves in “The Preservation Kitchen.”
Discover the art of cooking with pickles and preserves in “The Preservation Kitchen.”

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

Ingredients:

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)

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