I am so excited, I am about to make my first, semi-experimental, batch of sauerruben. It is basically sauerkraut made with turnips instead of, well, kraut (cabbage.) I have my beautiful, clean, sweet hakurai turnips from the CSA waiting on the counter along with a bunch of gorgeous radishes, also from the CSA. I have my pickling salt (which is reallly just very fine, very pure salt – nothing fancy) and cheesecloth ready. Now a quick jaunt out to the garage to find my crock (in this case a large glass jar with a heavy lid. I will wrap it in a towel when I put it in the cool, dark place so it stays darker. If this experiment works then I may actually invest in a real crock.) Grating commences in 15 minutes. Eating of sauerruben in 2-4 weeks. I will take pictures as the ruben ferments. Oooooh, what fun!