Turnip Sauerkraut Recipe

Ingredients:

• 1 medium turnip, peeled and grated
• 1/2 head of cabbage, shredded
• 1 teaspoon caraway seeds
• 1 tablespoon sea salt

Instructions:

1. Combine the grated turnip, shredded cabbage, and caraway seeds in a large mixing bowl.
2. Add the sea salt and mix well, using your hands to massage the vegetables until they release some liquid.
3. Pack the mixture tightly into a quart-sized jar or crock, making sure to press it down firmly with your fists or a wooden spoon.
4. Place a weight on top of the vegetables to keep them submerged in their liquid. This could be a small plate or a plastic bag filled with water.
5. Cover the jar or crock with a towel or cheesecloth to allow air to circulate while keeping out debris.
6. Allow the turnip sauerkraut to ferment at room temperature for 1-2 weeks, checking it every few days to make sure it stays submerged and doesn’t grow any mold on the surface.
7. Once it’s reached your desired level of tanginess, taste and adjust seasoning as needed before storing in the refrigerator.

Verdict:

This turnip sauerkraut recipe is an easy way to add some fermented veggies to your diet. The combination of turnips and cabbage gives it a unique flavor, and the caraway seeds add a nice touch of spice. It pairs well with grilled meats or can be used as a topping for sandwiches or salads.

Serving Suggestions:

Serve as a side dish to your main meal or as a topping for burgers or sandwiches. It can also be added to salads for an extra crunch and tangy flavor.