Sauerruben
Turnips used to be the go-to Ashkenazi root vegetable. They rivaled beets and were cheap and available before the potato even dared to cross the Atlantic. So what happened? They got labeled the poor person’s root. Even the rabbis from the Talmud knew this. “Woe to the house where the turnip is common,” they wrote. The potato soon took over, and it hasn’t relinquished its hold on Ashkenazi cuisine in nearly two centuries.
Regardless, we love turnips. They pickle well, and their strong flavor complements most sandwiches and salads without dominating them. Sauerruben makes for a healthy midnight snack, and you will be pleasantly surprised by the horseradish notes that develop as it ferments. Can the potato say as much? We think not.
Serving Size
About 1 quart sauerruben
Ingredients
2 pounds turnips (rutabaga works well too, feel free to combine them)
1 heaping Tablespoon kosher salt
Instructions
Using the medium holes on a box grater or the shredder plate on a food processor, shred the turnips. Sprinkle the salt on the turnips, mixing the shreds with your hands to coat them evenly with the salt. Liquid will begin to appear at the bottom of the bowl. Continue to mix with your hands for a few minutes more, pressing down occasionally to release more liquid. Take a fistful of shredded turnips and squeeze—if liquid oozes out, then you’re ready.
Place the turnips in a quart-size jar, being careful not to lose any of the liquid. Using your wooden tamper, press down the turnip shreds below the brine. Place your fermentation weight on the shreds to keep them submerged under the brine.
Close up the jar and let it sit at room temperature for 3 to 6 days, opening the jar daily to release the gas and “burp” it. Taste after 3 days to see if it’s sour enough for your liking. If not, reseal and taste daily.
Once the desired flavor is reached, cover the jar and refrigerate. Note that the top layer may dry out. If this happens, just scrape it off. Sauerruben will remain delicious in the refrigerator for up to 3 months. This fermentation is on the softer side so we encourage you to eat it within that time frame.
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.