Sauerrüben
This spontaneous ferment of slivered turnip is made just like sauerkraut. It differs by having a firmer texture and in also having a more horseradish-like taste. It makes a great accompaniment to many dishes (especially sandwiches), and is a great way to use your home-grown turnips. Note that the flavor will be aided by leaving on the turnip skins. Just make sure you scrub them very well. The basic directions were provided by Sandor Katz’s Wild Fermentation. 5 pounds turnips, washed and unpeeled Cut turnips into matchstick-sized strips. We used a mandolin.
Pack about a cup of the turnip strips into a ½ gallon crock. Sprinkle some salt on top and pack down tight with a pestle. Repeat the process until all of the turnip has been used. Don't fret if it looks like you'll never get all the turnip into the crock, as it will fit. By the time you have finished, you'll note that when you press the turnip strips down they will be covered in brine. Cover the crock with a small plate and weight down to keep the turnips submerged. Cover with a plastic bag to keep out insects and to retard evaporation. Let sit at room temperature.
Check the crock every few days, wiping away any surface mold. You may need to occasionally top off the brine if you live in a dry place. When the sauerrüben has reached your desired tartness, remove from crock into a clean container and refrigerate, or can using a boiling water bath for 10 minutes.
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