Turnip Kraut Recipe at JENENGE blog

Turnip Kraut Recipe. Learn how to make sauerruben, a traditional german ferment from turnips instead of cabbage. “a kentucky friend gave me this recipe a number of years ago,” ott says, “and i’ve been enjoying it ever since. The turnips can be shredded like a sauerkraut (known as sauerruben), or the vegetable can be cut into discs or wedges for a crisper pickle. 2 tbs for 5 pounds, a half gallon ferment), or use 2.5%. 4 teaspoons (20 g) sea salt. Choose from two fermentation methods, add variations like lemon or jalapeno, and use it like sauerkraut. This recipe is a traditional german ferment with simple, clean flavors. How to make kraut, turnip style. Learn how to ferment shredded turnips with salt and water for a tangy and flavorful kraut.

Sautéed Turnips in a Creamy Parmesan Sauce — Yanasha's Kitchen
from www.yanashaskitchen.com

Learn how to ferment shredded turnips with salt and water for a tangy and flavorful kraut. Choose from two fermentation methods, add variations like lemon or jalapeno, and use it like sauerkraut. 2 tbs for 5 pounds, a half gallon ferment), or use 2.5%. How to make kraut, turnip style. The turnips can be shredded like a sauerkraut (known as sauerruben), or the vegetable can be cut into discs or wedges for a crisper pickle. 4 teaspoons (20 g) sea salt. This recipe is a traditional german ferment with simple, clean flavors. Learn how to make sauerruben, a traditional german ferment from turnips instead of cabbage. “a kentucky friend gave me this recipe a number of years ago,” ott says, “and i’ve been enjoying it ever since.

Sautéed Turnips in a Creamy Parmesan Sauce — Yanasha's Kitchen

Turnip Kraut Recipe “a kentucky friend gave me this recipe a number of years ago,” ott says, “and i’ve been enjoying it ever since. Choose from two fermentation methods, add variations like lemon or jalapeno, and use it like sauerkraut. The turnips can be shredded like a sauerkraut (known as sauerruben), or the vegetable can be cut into discs or wedges for a crisper pickle. 4 teaspoons (20 g) sea salt. 2 tbs for 5 pounds, a half gallon ferment), or use 2.5%. “a kentucky friend gave me this recipe a number of years ago,” ott says, “and i’ve been enjoying it ever since. This recipe is a traditional german ferment with simple, clean flavors. Learn how to make sauerruben, a traditional german ferment from turnips instead of cabbage. How to make kraut, turnip style. Learn how to ferment shredded turnips with salt and water for a tangy and flavorful kraut.

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