📝 About This Recipe
A rustic treasure of German heritage, Sauerrüben is the sophisticated, earthy cousin to sauerkraut, offering a complex peppery bite softened by the magic of lactic acid fermentation. These translucent, golden shreds possess a unique funk and crunch that cuts through rich meats with unmatched elegance. Rich in probiotics and history, this recipe transforms the humble autumn turnip into a gourmet condiment that bridges the gap between ancient preservation and modern culinary art.
🥗 Ingredients
The Foundation
- 5 pounds Purple-top White Globe Turnips (firm, medium-sized turnips are best for texture)
- 3 tablespoons Sea Salt (non-iodized, fine grain for even distribution)
- 1 cup Filtered Water (only if needed to top off the brine; must be chlorine-free)
Aromatic Spices
- 1 tablespoon Caraway Seeds (whole seeds for classic Bavarian flavor)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried or fresh)
- 1 inch Fresh Ginger (peeled and julienned for a bright, modern kick)
👨🍳 Instructions
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1
Thoroughly scrub the turnips under cold running water to remove any soil. Peel them lightly if the skin is particularly thick or bitter, though organic skins can be left on for extra character.
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2
Using a box grater, a mandoline, or a food processor with a coarse shredding disk, shred the turnips into long, uniform matchsticks about 1/8 inch thick.
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3
Place the shredded turnips in a very large non-reactive mixing bowl. Sprinkle the sea salt evenly over the top.
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4
Using clean hands, massage the salt into the turnips for 5-10 minutes. You will notice the turnips beginning to soften and release their natural juices (the brine).
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5
Add the caraway seeds, crushed juniper berries, peppercorns, ginger, and bay leaves to the bowl. Toss thoroughly to ensure the aromatics are evenly distributed.
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6
Let the mixture sit in the bowl for about 30 minutes to allow the salt to draw out more moisture. You should have a visible pool of liquid at the bottom.
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7
Transfer the turnip mixture into a clean half-gallon glass fermentation jar or a ceramic crock, adding it handful by handful.
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8
After each handful, pack the turnips down firmly using a wooden tamper or your fist. The goal is to eliminate air pockets and force the brine to rise above the solids.
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9
Once all turnips are packed, ensure there is at least 1-2 inches of brine covering the top. If the turnips aren't submerged, dissolve 1 teaspoon of salt in 1 cup of filtered water and add just enough to cover.
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10
Place a fermentation weight (glass or ceramic) on top of the turnips to keep them submerged. If using a jar, seal with an airlock lid or a clean cloth secured with a rubber band.
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11
Store the jar in a cool, dark place (65-72°F) for 14 to 21 days. Check the jar every few days to ensure the turnips remain submerged and to 'burp' the jar if not using an airlock.
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12
Taste the Sauerrüben after 14 days. It should be pleasantly tart and crunchy. If you prefer a more sour profile, let it ferment for another week.
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13
Once the desired flavor is reached, remove the weight, seal with a standard lid, and transfer to the refrigerator. The cold temperature will significantly slow fermentation.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial bacteria and darken the vegetables. If you see a thin white film (Kahm yeast) on the surface, don't panic; simply skim it off and ensure your weights are clean. For the best texture, use turnips harvested after the first frost, as they have a higher sugar content which feeds the fermentation process. Ensure all your equipment is 'squeaky clean'—sterilizing jars with boiling water is a great insurance policy against spoilage. If the smell is ever putrid or 'off' rather than sour/tangy, discard the batch and start over; trust your nose!
🍽️ Serving Suggestions
Serve chilled alongside a hearty smoked pork shank (Schweinshaxe) or roasted bratwurst. Drain and sauté briefly in butter with a pinch of sugar for a warm, mellow side dish. Use it as a bright, acidic topping for pastrami sandwiches or Reuben-style melts. Pair with a crisp German Riesling or a malty Doppelbock to complement the fermented tang. Mix into a cold potato salad for an unexpected crunch and probiotic boost.