Sauerruben: Rutabaga Sauerkraut Recipe

subheading: EQUIPMENT:

large bowl

grater or food processor with grater attachment blade

wide mouth quart jar

jar top fermenting kit

pickling weights

subheading: INGREDIENTS:

2 pounds rutabega (3 or 4 medium medium sized roots)

2 teaspoons sea salt

While cabbage is, of course, the classic ingredient in kraut, it isn’t the only game in town. Rutabega, a cruciferous cousin to the cabbage, can also be used to make a rich, subtle kraut.

The rutabega is an unassuming workhorse of a vegetable, not often celebrated as perhaps is befitting a vegetable so rich in nutrition. The root ain’t pretty, despite the blush of purple that tinges the top; still, once peeled, grated, salted, and fermented, the humble rutabega is transformed. It’s a Cinderella story, if you can imagine a Cinderella who kept her earthy essence, even while floating in such effervescent enchantment. The rutabega is an unassuming workhorse of a vegetable, not often celebrated as perhaps is befitting a vegetable so rich in nutrition. The root ain’t pretty, despite the blush of purple that tinges the top; still, once peeled, grated, salted, and fermented, the humble rutabega is transformed. It’s a Cinderella story, if you can imagine a Cinderella who kept her earthy essence, even while floating in such effervescent enchantment.

Directions at mountainfeed.com

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