📝 About This Recipe
A rustic cousin to sauerkraut, Sauerrüben is a traditional German staple that transforms the humble, peppery turnip into a probiotic powerhouse with a sophisticated, mellow tang. This sugar-free fermentation process creates a crisp, translucent texture and a complex flavor profile that balances earthiness with a bright, vinegary finish. Perfect for those seeking a gut-healthy condiment, this golden-hued ferment adds a refreshing crunch to any meal while honoring centuries-old preservation techniques.
🥗 Ingredients
The Primary Produce
- 5 pounds Purple-top White Globe Turnips (fresh, firm, and heavy for their size)
- 3 tablespoons Fine Sea Salt (non-iodized to ensure proper fermentation)
Aromatic Infusions
- 1 tablespoon Caraway Seeds (whole seeds for classic German flavor)
- 6-8 pieces Juniper Berries (slightly crushed to release oils)
- 3 pieces Bay Leaves (dried or fresh)
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
Optional Brine (If needed)
- 2 cups Filtered Water (chlorine-free)
- 1 teaspoon Fine Sea Salt (for top-off brine only)
👨🍳 Instructions
-
1
Sanitize your workspace and all equipment, including a large mixing bowl, a vegetable grater or mandoline, and two 1-quart wide-mouth glass jars or a ceramic fermentation crock.
-
2
Thoroughly wash the turnips under cold water. Trim off the root ends and the leafy tops. If the skin is thick or tough, peel them lightly; otherwise, leave the skin on for extra texture and nutrients.
-
3
Shred the turnips using the coarse side of a box grater or a mandoline set to a julienne blade (about 1/8 inch thick). The goal is to create long, thin strands similar to classic sauerkraut.
-
4
Place the shredded turnips in a very large non-reactive mixing bowl and sprinkle the 3 tablespoons of sea salt evenly over the top.
-
5
Using clean hands, massage the salt into the turnips for about 5-10 minutes. You will feel the texture soften and notice a significant amount of liquid (brine) pooling at the bottom of the bowl.
-
6
Add the caraway seeds, crushed juniper berries, bay leaves, peppercorns, and mustard seeds to the bowl. Toss thoroughly to distribute the aromatics evenly.
-
7
Begin packing the turnip mixture into your jars. Add a handful at a time, pressing down firmly with a wooden tamper or your fist to remove any air pockets and force the brine to rise.
-
8
Continue packing until the jars are filled to about 2 inches below the rim. The turnips must be completely submerged under their own liquid brine.
-
9
If the turnips haven't released enough liquid to be covered, mix 1 teaspoon of salt into 2 cups of filtered water and pour over the turnips until submerged.
-
10
Place a fermentation weight or a small glass lid inside the jar to keep the vegetables weighed down beneath the brine level.
-
11
Seal the jars with a fermentation lid (airlock) or a loose-fitting standard lid. If using a standard lid, you must 'burp' the jar daily to release built-up carbon dioxide.
-
12
Store the jars in a cool, dark place (65-72°F is ideal) for 14 to 21 days. Start tasting after 10 days; the Sauerrüben is ready when it has a pleasant, sharp tang and the raw turnip bite has vanished.
-
13
Once the desired flavor is reached, remove the weights, wipe the rim of the jar, seal with a tight lid, and move to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial bacteria and darken the vegetables. Ensure all your equipment is impeccably clean; undesirable bacteria are the only thing that can ruin a good ferment. If you see a thin white film (Kahm yeast) on the surface, simply skim it off; it is harmless but can affect flavor if left too long. For a more colorful ferment, substitute one pound of white turnips with red radishes or a small amount of beet. The longer you ferment, the softer the texture and the more sour the flavor will become.
🍽️ Serving Suggestions
Serve alongside roasted pork loin or bratwurst to cut through the richness of the meat. Mix into a cold potato salad with fresh dill and a splash of olive oil for a probiotic boost. Use as a tangy topping for avocado toast or a sugar-free Reuben sandwich. Pair with a crisp, dry Riesling or a glass of sparkling mineral water with lemon. Enjoy a small forkful straight from the jar as a digestive aid before a heavy meal.