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.
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