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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs