Try This Recipe for Fermented Turnips (Sauerruben) for a Tangy Snack (2024)

FAQs

What do fermented turnips taste like? ›

The fermentation transforms them from colorless to a radiant fuchsia you can't take your eyes off of. Some may misinterpret the taste of fermentation for funk, but for those who understand it's a taste of complexity, and for those who really understand, there is a sweet after taste.

Sauerruben can be used in any of the ways you eat sauerkraut, on meats and sausages, as a side dish or banchan, as a soup topper, by itself, or any other way you enjoy your fermented veggies.

Make sure that the lids are not too tight, so that the pressure can come out naturally during fermentation. Place the jars on a small plate to catch any excess liquid. Leave to ferment at room temperature for about 3 weeks (or more).

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.

The ferments are:

Strengthens the intestines. Strengthen the immune system. Cleans the body of toxins. Mine of vitamins and minerals.

Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.

Another delicious member of the brassica family, purple top turnips are generally the last turnips to make it to our CSA shares. These storage crops have a somewhat spicy flavor and can be enjoyed raw or cooked.

Parsnips are great in winter dishes, but also make a tasty fermented pickle. When combined with carrots and ginger, as in this recipe, their sweetness plays off the lactic acid bite of the fermented brine and they are quite refreshing. Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

After the first 5 days, the fermentation process slows down, and the flavours become more complex. The longer you wait, however, the more likely your vegetables will be too soft. And if by accident oxygen gets into the container, there is a risk of surface mould.

The key is that they must be edible raw. You can rinse your vegetables under running water but remember that their skins contain the lactic acid bacteria needed for fermentation. Cabbage, carrots, beetroot, and cucumbers are the most popular vegetables to start with.

How do I know when my fermented vegetables are ready? ›

If it has the desired flavor, texture, and level of sourness, it's ready. For example, in vegetable ferments like sauerkraut, the cabbage should taste tangy and slightly crunchy. Texture: Some ferments, like pickles, should maintain a certain crunch. Over-fermented pickles might become mushy.

Fermented vegetables are generally salty from the brining process, and develop a pleasantly sour flavour, which can also be quite 'funky' depending on the type of vegetable used.

Turnips are tender with a mild, radish-like flavor. Rutabaga are more sweeter, earthy and slightly floral in taste, but are very hard and crunchy and much more suitable to long cooking as in stews.

Pink turnip pickles are a delicious anti-inflammatory condiment, made with turnips and beets. A great gut healthy snack, and perfect with meals like chicken shawarma too! Vegan, paleo, and Whole30, too. Here on the CC blog, we talk a lot about reducing inflammation and gut healthy foods.