Pin on Root vegetables and their greens. How to use them.
Step #1: Wash turnips and trim off the root tips and greens. Save the greens for later! Step #2: If the turnips are mature and have coarse skin, peel them. If the turnips are young and tender, you don't need to peel them. Step #3: Working in batches, shred turnips using a food processor or a box grater.
Osage Bluff Quilter Making turnip kraut
1 gallon shredded turnips. 4 tbsp. mustard seed. 1 1/2 c. white vinegar. 3 c. sugar. 2 1/2 oz. horseradish. Salt to taste. Mix all ingredients by hand. Let stand 1 week in refrigerator. Will keep for several months.
Turnip Kraut Market Wagon Online Farmers Markets & Local Food Delivery
Place the weight on top of the plate, and give it another good press or two. Cover the whole thing with the towel to protect it from dust, and set it in a cool, darkish corner. For the first few.
Slovenian recipe of the week Sauerkraut/Turnip as a Side Dish
First, Ott peels the turnips with an ordinary paring knife. Then he centers each root on his shredder and turns the handle. and the blades cut the vegetable into long, continuous strings that.
Sauerruben Turnip 'kraut A Jersey Girl in Portland
Pack firmly into a sterilized 1-quart, wide-mouth canning jar, pressing each layer to draw out juices. Leave 2 to 3 inches headspace. If juices do not cover turnips, prepare a very weak brine using 1½ tablespoons pickling salt per quart of boiling water. Cool and pour enough brine over tunips to cover completely.
Turnip Kraut how to make this old style fermented food
Fermenting in brine. Pack a quart mason jar ¾ full with prepared turnips. Add one tablespoon of salt and filtered or non-chlorinated water to cover completely. Leave ½ inch of headspace in each jar. Weigh down the turnips with a fermentation weight. Cover the jars with a lid. Shake the jar to disperse the salt.
How to Make Turnip Kraut Mother Earth News
To prepare the turnips, rinse them in cold water. Evaluate the skins and peel them if they are russeted or coarse. If the skins are fine, you can leave them on. Shred the turnips using a grater or mandoline and place them in a large bowl. Add 3 tablespoons of salt to the shredded turnips. Using your hands, massage the salt into the turnips.
Osage Bluff Quilter October 2011
Turnip Kraut. We have the big stone crock for making sauerkraut and I wrote about it, with pictures, in this blog post. It always seems like if I'm going to get that crock out and get the cabbage shredder out, I need to make a LOT of kraut. It was actually Vince who found the Easy Fermenter lids that work with wide mouth jars.
FileTurnip 2622027.jpg Wikipedia
Sauerkraut made from turnips. IMPOSSIBLE. Bob Ridner of Smithville, Tennessee will show you how to make old style turnip sauerkraut. For over 2000 years sau.
Woeber's Mustard Company turnipandsauerkrautcasserole
Call 1-800-234-3368. FERMENTATION CROCK WITH LID & WEIGHTS $45.99 - 174.99. Add To Cart. MASTER VINTNER WINE MAKING STARTER KIT $299.97. Add To Cart. DIY FERMENTATION. Membership Price: $13.99.
Turnip Kraut how to make this old style fermented food
Directions. Weigh your cabbage to see how much salt you should use. Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well. Reserve 1 outer leaf.
Turnip Kraut — Jodie Campbell
Cut the turnip into small cubes. Cook them in a pot of boiling water for about 5-10 minutes until they become soft. Drain away the water and stir in the beef broth, salt, pepper and butter and simmer for another 10 minutes. Tip: you can drain some of the excess liquid away. If you like a creamier texture, you can add 1-2 tablespoons of corn.
Pin on Fermented Foods
You will need: A cutting board and knife (for cubing, matchstick cutting, or julienning) or a mandoline, grater, or food processing slicer for fast, thin slicing; A quart jar or fermenting vessel for every 2.25-2.5 pounds of turnips (e.g. a 1/2 gallon jar for 4.5 - 5 pounds, as shown in the photos)
Pin on Sauces and such
Put down in 3 gallon crock. Mix thoroughly. Add another gallon of ground turnips and salt and push down until packed tight. Keep adding until jar is 2/3 full. Keep at room temperature; covered. Takes 10 days of sitting. Uncover; then put in freezer bags or butter dishes and put in freezer until ready to use. Cook the same as any frozen vegetable.
Turnip Kraut how to make this old style fermented food
Gather the ingredients. Grate the turnips for a traditional kraut-style sauerruben, or cut them into thin rounds or wedges for a crunchier pickle. In either case, try to make the pieces as uniform as possible. If using the jalapeño, slice into thin rounds, discarding the seeds as you go, or leaving them in for more heat.
Pin on ferments
Repeat until all turnips are used, continuing to add salt and sugar as you go. Stop about 3-4 inches from the top. Cover kraut with cheesecloth or muslin tea towel. Add a heavy plate. Fill a milk jug with water and set on top. Cover the entire top of the crock with a cloth and secure it. Let set 2 to 3 weeks in a cool, dark place.