Fermenting Turnips Like Sauerkraut (Sauerruben)

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:
foragerchef.co...

[@ginax1044]

You have inspired me to think differently about turnips. Thank you

[@synocrat601]

Alan you scared the crap out of me with this video, I lost my cat a few months ago and I thought the cat toy noise was in my house and I was freaking out looking for a cat but then I hit pause and put two and two together. Wonderful looking way of handling turnips. I gave your book to a friend for Christmas and he has been really enjoying it.

[@jamessefton3680]

I made a turnip cutter back in 91 and we still use it-make about 40 lbs every fall 👍

[@taliaa2122]

This is a beautiful idea!! Wow.

[@dan4659]

I gotta try this asap

[@claudinepotvin-giordano1154]

Fabulous. Thank you. Sounds wonderful.

[@christineb8148]

I made a jar of the matchstick turnips, all my normal ways, and they taste bright and are crunchy but the brine has a sliminess to it that is unusual for my ferments. Any idea what i'm dealing with? The room may have been on the warm side.

[@frostypiper8562]

I like the idea of doing it in a vacuum bag, and I get the concept of sealing the bag quickly before the salt draws out the water, so you can actually get a seal. But, on the second seal, after the first week, how do you get it to seal? Do you drain all the brine?

[@foragerchef4141]

It’s easy-on the second seal you don’t use suction. The bacteria has built up enough and a vacuum tight seal isn’t necessary. 😀

[@frostypiper8562]

@@foragerchef4141 ahhh....ok!

[@prjctcivilian]

How long do you like to ferment and at what temperature?

[@foragerchef4141]

Check the link in the video description

[@prjctcivilian]

@@foragerchef4141 Man you're thorough. Great website!!!

[@heathhui]

No turnips, but daikon.