Now to make turnip kraut you need some nice firm turnips. This one is monster sized. After I took this picture and was busy peeling BT found an even bigger one.However, it was shy and didn't want it's picture taken.
Last Saturday I was given a 5 gallon bucket full of turnips by Brian and Lisa. thanks guys! I worked them up and made about 2 gallons in a five gallon crock.
This week my son and his friend Randy brought over another 5 gallon bucket and a feed sack full! This time we have a 5 gallon crock full of kraut.
* Here we are peeling and shredding. The kitchen was a complete mess when we finished. Sheds of turnips on the counter, the cabinets, the floor and us!
Next you cut them into chunks to fit into the food processor.
Last Saturday I was given a 5 gallon bucket full of turnips by Brian and Lisa. thanks guys! I worked them up and made about 2 gallons in a five gallon crock.
This week my son and his friend Randy brought over another 5 gallon bucket and a feed sack full! This time we have a 5 gallon crock full of kraut.
* Here we are peeling and shredding. The kitchen was a complete mess when we finished. Sheds of turnips on the counter, the cabinets, the floor and us!
Next you cut them into chunks to fit into the food processor.Place about 8 cups at a time into a large crock. Mix in salt and a very scant amount of sugar. Work it through, in other words give the turnips a nice massage.
Keep layering and mixing in salt and sugar as you go. Than weight it down with a dinner plate with a gallon jug of water on top. Cover with a cloth and let it ferment. This usually take 7 to 10 days. If a scum appears on top, ladle it off. Store this in a cool place, not your kitchen. If you chose to do it inside your kitchen, your whole house will have a new scent, if you get my drift!
Test taste after 7 days for sourness. Once soured, you cold pack it, 10 minutes for pints, 20 for quarts. (Thanks Delphine for the times).
When you use this, you just heat it up, season with bacon if you like or eat plain. We also cook diced potatoes and add to the kraut too. Let it simmer for a long time, the creamier the better!
* picture taken by 7 year old Grandson, can't you tell by the angle?
Saturday morning 38 degrees at 8:30
5 comments:
I've never heard of turnip kraut! But it makes sense. I love to eat raw turnips with salt. We make our regular kraut in a crock -and yes I know the smell your refering too!
I would not have the first clue what to do with 5 gallons of turnips. LOL
That is why you can it. You can enjoy it all year long and give as gifts!
I have never heard of cooking turnip kraut. We use it the same way as slaw, as a raw salad or condiment. I love cooked turnips, so I will try it! Also, for anyone else looking at this, once it is fermented, you don't have to can it. If you make a smaller amount, you can just put it in jars in the fridge. This way you are not killing the lactic acid (which many feel is beneficial).
I have never heard of cooking turnip kraut. We use it the same way as slaw, as a raw salad or condiment. I love cooked turnips, so I will try it! Also, for anyone else looking at this, once it is fermented, you don't have to can it. If you make a smaller amount, you can just put it in jars in the fridge. This way you are not killing the lactic acid (which many feel is beneficial).
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