Turnips

Fermented turnip known also as "Sauerruben" is made exactly as sauerkraut.

Ingredients Metric US
white turnips 1 kg 2.2 lb
salt, 2.5% 25 g 4 tsp
  1. 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.
  2. Slice or grate turnips.
  3. Mix with salt.
  4. Pack. Place a weight on top.
  5. Ferment, preferably around 68° F (20° C), for about 2 weeks.

NOTE you may add a teaspoon of caraway or mustard seeds for flavor.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages