Fermenting Turnips Like Sauerkraut (Sauerruben)
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- Опубликовано: 20 янв 2023
- Sauerruben is fermented turnips, just think of it as sauerkraut's hot cousin. It's a traditional Germanic ferment.
Turnips take a little more effort to cut than cabbage, but they make up for it by having more options of shapes they can be cut into.
I walk through two different ways to make the ferment, along with a couple examples of ways I might season it.
They have a mild flavor reminiscent of good homemade sauerkraut, but they're kinda their own thing.
If you make some, try cooking them like the restaurant dish I demonstrate at the end of the video-it's one of my favorites.
Recipes with proportions:
foragerchef.com/lacto-ferment... - Развлечения
I made a turnip cutter back in 91 and we still use it-make about 40 lbs every fall 👍
You have inspired me to think differently about turnips. Thank you
Alan you scared the crap out of me with this video, I lost my cat a few months ago and I thought the cat toy noise was in my house and I was freaking out looking for a cat but then I hit pause and put two and two together. Wonderful looking way of handling turnips. I gave your book to a friend for Christmas and he has been really enjoying it.
I gotta try this asap
This is a beautiful idea!! Wow.
Fabulous. Thank you. Sounds wonderful.
I like the idea of doing it in a vacuum bag, and I get the concept of sealing the bag quickly before the salt draws out the water, so you can actually get a seal. But, on the second seal, after the first week, how do you get it to seal? Do you drain all the brine?
It’s easy-on the second seal you don’t use suction. The bacteria has built up enough and a vacuum tight seal isn’t necessary. 😀
@@foragerchef4141 ahhh....ok!
How long do you like to ferment and at what temperature?
Check the link in the video description
@@foragerchef4141 Man you're thorough. Great website!!!
No turnips, but daikon.