Sauerrüben, or fermented turnips, is a traditional German dish known for its tangy flavor and probiotic benefits. Similar to sauerkraut but made with turnips, this simple ferment is a great way to preserve your harvest and add a zesty kick to meals. This guide will walk you through making sauerrüben at home using just turnips, salt, and time.
What is Sauerrüben?
Sauerrüben is a fermented dish made from shredded turnips, traditionally enjoyed in German cuisine. The fermentation process enhances the turnips’ natural flavors, resulting in a tangy, crunchy condiment that’s rich in probiotics and beneficial enzymes.
Health Benefits of Fermented Turnips
- Probiotics: Supports gut health and digestion.
- Vitamins: Rich in vitamin C, potassium, and fiber.
- Digestive Aid: Fermentation breaks down complex compounds, making nutrients more bioavailable.
Ingredients
- 5 lbs (2.3 kg) fresh turnips
- 1.5–2 tablespoons (22–30 g) non-iodized sea salt
- Optional spices: garlic cloves, mustard seeds, caraway seeds, bay leaves, red pepper flakes
Equipment
- Large mixing bowl
- Cutting board and knife or food processor
- Fermentation vessel (e.g., mason jar, crock)
- Fermentation weight or clean glass weight
- Cloth cover or fermentation lid
Instructions
1. Prepare the Turnips
- Wash and peel the turnips to remove any dirt or blemishes.
- Shred the turnips using a grater, mandoline, or food processor.
2. Salt the Turnips
- Place the shredded turnips in a large mixing bowl.
- Sprinkle the salt over the turnips.
- Massage the salt into the turnips for about 5–10 minutes until they release their juices and become limp.
3. Add Optional Spices
- If desired, mix in spices like garlic, mustard seeds, or caraway seeds for added flavor.
4. Pack the Fermentation Vessel
- Transfer the salted turnips into your fermentation vessel, pressing down firmly to eliminate air pockets and ensure the brine covers the turnips.
- Leave about 2 inches (5 cm) of headspace at the top.
5. Weigh Down and Cover
- Place a fermentation weight on top of the turnips to keep them submerged under the brine.
- Cover the jar with a cloth secured with a rubber band or use a fermentation lid.
6. Ferment
- Store the jar at room temperature (60–75°F or 16–24°C) away from direct sunlight.
- Allow the turnips to ferment for 7–14 days, checking daily to ensure they remain submerged.
- Taste the sauerrüben after a week; continue fermenting until it reaches your desired level of tanginess.
7. Store
- Once fermented to your liking, remove the weight and cover the jar with a regular lid.
- Store the sauerrüben in the refrigerator, where it will keep for several months.
Serving Suggestions
- As a side dish with sausages or roasted meats.
- Added to sandwiches or wraps for a tangy crunch.
- Mixed into salads for extra flavor.
Tips for Success
- Ensure all equipment is clean to prevent unwanted bacteria.
- Use non-iodized salt to promote proper fermentation.
- If brine doesn’t cover the turnips, add a saltwater solution (1 tablespoon salt per 2 cups water).