Turnip Kraut

6 lbs. raw turnips, shredded
2 tablespoons salt

1-3 teaspoons sugar

Brine made of 2 tablespoons salt per quart of water


Use a gallon stoneware jar or pottery crock; do not use a metal container.

Layer shredded turnips in the crock, sprinkling the layers with salt and sugar and tamping down with a masher to release the turnip juices.

Cover crock with a clean cloth, weight a plate on top and let stand 3-4 days at 70 degrees, changing the cloth each day.

Fermentation should take 3-4 weeks at 70 degrees. It is completed when the bubbling ceases.

Sterilize pint or quart jars. Place the kraut in the jars and cover with brine, leaving 1/2 -inch head space. Clean the rims of the jars and fit with lids and rings.

At this point, you can store the sauerkraut in the refrigerator without processing. For shelf storage, process in a boiling water bath, pints for 20 minutes, quarts for 25 minutes. Makes 6 quarts.