We will be closed
Dec. 25th and 26th
The rutabega is an unassuming workhorse of a vegetable, not often celebrated as perhaps is befitting a vegetable so rich in nutrition. The root ain’t pretty, despite the blush of purple that tinges the top; still, once peeled, grated, salted, and fermented, the humble rutabega is transformed. It’s a Cinderella story, if you can imagine a Cinderella who kept her earthy essence, even while floating in such effervescent enchantment.
Makes about 1 quart
In a large bowl, toss the grated rutabega with the salt.
Massage until a brine begins to pool at the bottom of the bowl.
Pack the mixture into a fermentation vessel, leaving no air spaces.
Place a weight on the top of the kraut, to press and hold the kraut beneath the brine as it ferments.
Secure a lid or jar top fermenter, and set to ferment out of direct sunlight at room temperature for 10-21 days.
A longer fermentation time yields a more sour flavor; it also softens the texture of the woody roots.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
Get our latest recipes and knowledge in every issue of our monthly journal.
Enter your email to sign up...
Follow Mountain Feed