We have decided to call the sauerruben turnip burnip, the sauerkraut cabbage burnip, the brined beets beet burnip…you get the picture. But mostly we call it delicious. I brought the turnip burnip up from the basement this evening and we ate it with bratwurst (kosher from Atlanta, so-so), rice, and sautéed zucchini from the CSA. The turnip burnip turned out great. Even the formerly sceptical four-year-old loved it. See him eating it straight from the crock. On tonight’s agenda – cabbage and beet burnip into the crock and down to the basement.
Tag: sauerruben
Checking the Sauerruben
We just went into the basement to look at the sauerruben and check its progress. My four year old’s assessment: “That looks utterly revolting.” I think it looks pretty good, but am not sure how to tell if it is actually fermenting properly. I will taste it in another week or so, hopefully it won’t be revolting but delicious.
Sauerruben
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!
