All posts tagged: traditional sauerruben

Sauerrüben: or fermented turnip pickles

My fellow communards have rarely been as enthusiastic about any of my ferments as they were the night I first served sauerrüben. They went on about it as if it were a rich chocolate desert. Sandor Katz, Wild Fermentation. Sauerrüben, or lacto-fermented turnips, are common in some parts of Germany and Poland, though not quite as ubiquitous as sauerkraut. Like sauerkraut they are a dry-brined ferment. They taste delicious as a condiment on a sandwich or sitting alongside some cooked meat. Turnips contain a lot of water and are thus easy to dry-brine. They are also slightly sweeter than cabbage thus making a very pleasing and easy to prepare ferment. I added radishes which gives them a pleasing, pink blush. You can add what ever you like – onions, garlic, fennel seeds etc. For a more in-depth analysis of dry-brined ferments see my post on sauerkraut. You may also be interested in: “Micro-organisms and the human biome” and “Fermented Pickles” Ingredients 2-3 turnips Radishes (optional) Sea salt Directions Wash, but do not peel, the turnips. …