Sauerruben

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 65]

Serves:

Ingredients

• 2 lbs turnips
• 1 tbs + 1 tsp kosher salt

Steps

1. Shred the turnips. Sprinkle 1 tbs salt, and mix the shreds with your hands. Liquid will begin to appear in bottom of bowl. After a couple minutes, add the remaining 1 tsp salt. Continue to mix, pressing down to release more liquid. Place the turnips in a quart-sized jar, retaining all the liquid. Weight the turnips down, and fill with water to cover.

2. Let sit at room temperatore 3-6 days, tasting after 3 days. When it's sour enough, refrigerate. Will keep in refrigerator for 3 months.

Notes

1. Rutabaga works too.

Log

1. 2017-10-06:
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