Wicked Simple Sauerruben Recipe

Fire Cider Recipes

Lacto-fermented veggies are very easy to make, full of good for you probiotics and are a nice balance to the rich, warm foods we have begun eating for the fall and winter.  Sauerruben is made just like sauerkraut, only instead of shredded cabbage you’ll be thinly slicing baby turnips. This method is a very easy way to preserve the end of harvest bounty by making it even more nutritious and flavorful.  The sauerruben will last for months in the fridge, if you don’t eat it all in the first few weeks!

Ingredients:

-Salt, 2 tsp per pound of veggies.

-Turnips, sliced or shredded. After much experimenting, I prefer sliced when using smaller, tender turnips. The turnips in this picture are delicious sweet, tender Hakurei turnips from our friends at Woven Roots Farm in Lee, MA.

Options per Quart mason jar-
1-2 clove garlic

and/or 1/2 tsp red pepper flakes

and/or…

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1 Comment (+add yours?)

  1. akismet-5109a2f8d021783d2319e8ba75ebf028
    Nov 04, 2014 @ 20:46:41

    Bees wrap! Thanks for that recommendation Amy, as I am trying to be as conscious as I can …..

    Hope all is well with you

    Steven

    Reply

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