(4847) Fri 3 Apr 92 15:54 By: Joyce Monschein To: Lawrence London Re: turnip kraut St: Rcvd 4852> ------------------------------------------------------------------ LL> Impressive. I'd like to find out how to make the turnip kraut. -Begin Recipe Export- Title: TURNIP KRAUT (Sauerruben) Keywords: preserving, vegetables 10 lb. turnips, shredded 6 oz. pickling salt Mix together shredded turnips and salt and let stand in large bowls until the juices begin to appear. Then, pack it intoo a 2-gallon stoneware crock or jar (you can use glass), pressing down hard to release more juice. To hold the turnip under the brine, cover with a sterilized plate that just fits into the crock, and weigh down with a 5-pound weight. (An easy way is a double plastic bag filled with water and tied off.) The turnip juices will form a brine which should cover the turnip slices completely. If it is necessary to add more liquid, make a brine of 3 Tbls. salt for each quart of water. Loosely cover the crock with cheesecloth to prevent particless from falling into the brine (I put another plate on top and then cover with a plastic bag held on by a rubber band to keep out fruit flies). Store in a room with a temperature between 60 and 70 F. Skim the brine DAILY. Fermentation is over when the brine stops bubbling - approximately 2-3 weeks. At this point, the turnip kraut is ready to eat, and should be stored in a cooler area where the temperature does not exceed 38 F. It will keep for up to 3 months without canning. If you want to keep the turnip kraut indefinately, pack in sterilized jars and process in a water bath for 25 minutes. Makes approximately 3 quarts. Note: Turnip kraut will darken with age. Limited exposure to light will slow darkening. As always check before eating any home pickled product for sliminess, discoloration, or strange odor. If in doubt, don't eat it. Variations: Substitute carrots, cabbage, or bok choy and make your own carrot kraut, sauerkraut, or kim chee (to make real kim chee you need to add hot peppers, garlic, ginger root, and scallions) <> -End Recipe Export- --- Via Silver Xpress V2.28 * Origin: The Homestead, Nashville TN (615)385-9421 HST (1:116/3000) @PATH: 116/3000 2000 151/1000 1003 3641/1 ------------------------------------------------------------------ (4860) Sat 4 Apr 92 19:44 Rcvd: Sun 5 Apr 20:17 By: Sheryl Moore To: Lawrence London Re: Re: Ye Olde Folk Foods St: Rcvd 4746<>4864 ------------------------------------------------------------------ @MSGID: 1:147/24 29de5192 @PID: Telegard 2.7 ** In a message on 03 Apr 92 01:41:02 to Sheryl Moore, ** Lawrence London said: LL> Impressive. I'd like to find out how to make the turnip kraut. LL> Can the sourdough bread be made without wheat, substituting LL> rye/millet/oat/corn. etc.? the turnip kraut is easy...grate coarsely the turnip,and follow a regular kraut recipe.i have only made the sourdough with regg. flour,so i really don't know, but i imagine a substitution could be made,as in other types of breads.gluten content or rising time or kneading might be different,so you would have to experiment.let me know if you need the recipe,and i wwill dig it out. --- * Origin: ModemLink BBS =: Yukon, OK := HST/V32 (1:147/24) @PATH: 147/24 4000 1000 209/209 13/13 151/1003 3641/1