Turnip kraut is a real winner

[Guest guest]

I just opened the Harsch crock after letting ten pounds of peeled and

grated turnips with 5 Tbsp salt ferment for two weeks. It's delicious!

[Guest guest]

> I just opened the Harsch crock after letting ten pounds of peeled

and

> grated turnips with 5 Tbsp salt ferment for two weeks. It's

delicious!

,

How'd you determine the 2 week fermentation period? A book,

experience, guess?

I like turnips quite a bit -- had never thought of fermenting them,

though!

[Guest guest]

> > I just opened the Harsch crock after letting ten pounds of peeled

> and

> > grated turnips with 5 Tbsp salt ferment for two weeks. It's

> delicious!

>

> ,

> How'd you determine the 2 week fermentation period? A book,

> experience, guess?

The sauerkraut recipe that came with the crock called for two weeks

fermentation, and I simply substituted grated, peeled turnips for the

cabbage.

> I like turnips quite a bit -- had never thought of fermenting them,

> though!

I bet kohlrabi would make awesome kraut, too.

[Guest guest]

The kohlrabi is a terrific idea. I'm going to try it. I love the

turnip and beet combination in the NT fermenting recipe. Did you add

any beets?

Sheila

> > > I just opened the Harsch crock after letting ten pounds of

peeled

> > and

> > > grated turnips with 5 Tbsp salt ferment for two weeks. It's

> > delicious!

> >

> > ,

> > How'd you determine the 2 week fermentation period? A book,

> > experience, guess?

>

> The sauerkraut recipe that came with the crock called for two weeks

> fermentation, and I simply substituted grated, peeled turnips for

the

> cabbage.

>

> > I like turnips quite a bit -- had never thought of fermenting

them,

> > though!

>

> I bet kohlrabi would make awesome kraut, too.

[Guest guest]

> The kohlrabi is a terrific idea. I'm going to try it. I love the

> turnip and beet combination in the NT fermenting recipe. Did you

> add any beets?

No, but earlier this summer I did ferment some beets and onion in a

canning jar with kefir whey and water, and I wasn't overly

enthusiastic about the final product. It fermented perfectly and

didn't get slimy or anything, but the taste just didn't do it for me.