Sauerruben: Rutabaga Sauerkraut Recipe

While cabbage is, of course, the classic ingredient in kraut, it isn’t the only game in town. Rutabega, a cruciferous cousin to the cabbage, can also be used to make a rich, subtle kraut.

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

Directions

1) Prep your rutabegas

Peel the rutabegas and trim off the cut ends.

Grate the roots coarsely, using a box grater or food processor.

2) Combine vegetables and salt to create brine

In a large bowl, toss the grated rutabega with the salt.
Massage until a brine begins to pool at the bottom of the bowl.

3) Pack your jar

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.

4) Ferment

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. 

Refrigerate for up to 1 year. 

 

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