Sauerrüben - Lacto-Fermented Turnips
I encourage you to take the plunge and ferment a batch of Sauerrüben at home. It’s a simple yet deeply rewarding process.
Servings 64 people
Calories 20kcal
Cost $10
Equipment
- 1 Fermentation Jar
Ingredients
- 10 lb turnips peeled and julienned
- ¼ cup sea salt
Instructions
- Place the julienned turnips little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go along.10 lb turnips, ¼ cup sea salt
- Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
- Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
- Place the fermentation jar in a warm spot in your kitchen and allow the turnips to ferment for 7 to 10 days.
- Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.004g | Sodium: 490mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin C: 15mg | Calcium: 22mg | Iron: 0.2mg