Sauerruben is fermented turnips, just think of it as sauerkraut's hot cousin. It's a traditional Germanic ferment.
Turnips take a little more effort to cut than cabbage, but they make up for it by having more options of shapes they can be cut into.
I walk through two different ways to make the ferment, along with a couple examples of ways I might season it.
They have a mild flavor reminiscent of good homemade sauerkraut, but they're kinda their own thing.
If you make some, try cooking them like the restaurant dish I demonstrate at the end of the video-it's one of my favorites.
Recipes with proportions:
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Негізгі бет Fermenting Turnips Like Sauerkraut (Sauerruben)
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