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German Turnip Kraut

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#1 Dave in Indiana

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Posted 10 October 2015 - 11:34 AM

1.  Buy turnip seeds from Annies

 

2. Plant turnips on the 10th of July, wet or dry.

 

3. Pull turnips the 10th of October, drunk or sober.

 

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You'll need 5 pounds of turnips .... that's roughly 10 depending on the size;

 

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Wash turnips, trim off greens and 'roots' 

 

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Slice into pieces so you can get them in the food processor...

 

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Shred to get 5 pounds ...

 

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Mix together then add to bowl

 

2.5 cups white vinegar

2.5 cups sugar

1/3 cup vegetable oil

1 cup of water

 

mix well and serve cold ... it's ready to eat as soon as cold ... but gets better (softer, not as crisp) as it ages a bit.

 

The turnip kraut is indestructible; you can freeze and refreeze.

 

Makes about 15 eight ounce servings ...

 

(if you want the kraut to be white, peel the purple off the turnips)



#2 Poptop

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Posted 09 June 2016 - 01:39 PM

Just found this. What a cool recipe that I would definitely make.

#3 MyaCullen

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Posted 09 June 2016 - 05:12 PM

IIRC this is called Sauerruben? 



#4 shaggaroo

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Posted 12 June 2016 - 01:02 PM

Technically sauerruben is made like sauerkraut, i.e. no added vinegar, just let the natural bugs do their thang. I would call this turnip salad of a sort?? I found this link for sauerruben.

 

https://phickle.com/...nd-seasonality/



#5 MyaCullen

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Posted 12 June 2016 - 07:43 PM

Technically sauerruben is made like sauerkraut, i.e. no added vinegar, just let the natural bugs do their thang. I would call this turnip salad of a sort?? I found this link for sauerruben.

https://phickle.com/...nd-seasonality/

I did not recall correctly

#6 Jub

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Posted 12 June 2016 - 09:02 PM

Was gonna ask if you've ever tried fermenting it

 

I do mixes of cabbage and carrots/jalapenos/whatever and it always turns out good, never tried straight turnips tho.  



#7 Dave in Indiana

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Posted 13 June 2016 - 03:19 AM

Technically this is turnip "slaw" and not kraut ... I would think to be kraut you need to ferment it.  I've heard it called both names.



#8 Dave in Indiana

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Posted 13 June 2016 - 03:21 AM

IIRC this is called Sauerruben? 

 

That would be the "real" fermented kraut ... this recipe is really just a "slaw"



#9 Genesee Ted

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Posted 01 July 2016 - 06:57 PM

I made a slaw out of kohlrabi tonight not too different than that. Added mayo and spoken more spices tho

#10 MyaCullen

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Posted 01 July 2016 - 07:36 PM

I made a slaw out of kohlrabi tonight not too different than that. Added mayo and spoken more spices tho

I love those thing I peel them and eat like an apple

Edited by miccullen, 01 July 2016 - 07:36 PM.




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