Turnip Burnip

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.

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!