Fermented Turnip (Sauerruben) Recipe
Tangy, probiotic-rich fermented turnips, or sauerruben, are a traditional pickle made with simple ingredients.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Prepare turnips by grating them for kraut-style or cutting into uniform thin rounds or wedges; slice jalapeño if using, keeping or discarding seeds for desired heat.
-
Loosely pack prepared turnips and peppers into clean glass jars.
-
Combine salt and non-chlorinated water, stirring until salt dissolves to create a brine.
-
Pour brine over vegetables, pressing to submerge them completely and release air; reserve any extra brine.
-
Loosely cover jars and place them on a plate to catch potential overflow.
-
Ferment at room temperature for 3 days, daily checking vegetables remain submerged and adding reserved brine as needed. Skim off any white film.
-
After 3 days, when turnips are lightly sour, cover jars, refrigerate, and allow at least 5 more days for full flavor development.