Fermented turnip known also as "Sauerruben" is made exactly as sauerkraut.
|white turnips||1 kg||2.2 lb|
|salt, 2.5%||25 g||4 tsp|
- Rinse turnips off to get rid of dirt but don't scrub the outside or peel the skin. There are microorganisms living on the outside of the beets that will start the fermentation process.
- Slice or grate turnips.
- Mix with salt.
- Pack. Place a weight on top.
- Ferment, preferably around 68° F (20° C), for about 2 weeks.
NOTE you may add a teaspoon of caraway or mustard seeds for flavor.