How long does Traditional German Fermented Turnips (Sauerruben) take to ferment?

Traditional German Fermented Turnips (Sauerruben) takes approximately 7 days to ferment at 65-72°F (18-22°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Traditional German Fermented Turnips (Sauerruben) vegan?

Yes, Traditional German Fermented Turnips (Sauerruben) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Traditional German Fermented Turnips (Sauerruben) gluten-free?

Yes, Traditional German Fermented Turnips (Sauerruben) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Traditional German Fermented Turnips (Sauerruben)?

Traditional German Fermented Turnips (Sauerruben) is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Traditional German Fermented Turnips (Sauerruben)?

To make Traditional German Fermented Turnips (Sauerruben), you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Traditional German Fermented Turnips (Sauerruben) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Traditional German Fermented Turnips (Sauerruben)?

Once fermented to your liking, store Traditional German Fermented Turnips (Sauerruben) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

German Fermented Turnips (Sauerruben) Recipe

Name: Traditional German Fermented Turnips (Sauerruben)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 pounds (900g) Fresh turnips, preferably organic; 1 tablespoon (18g) Fine sea salt or pickling salt (non-iodized); 1 teaspoon Caraway seeds; 4-5 berries Juniper berries, lightly crushed (optional); 2 leaves Bay leaves; As needed for brine Filtered or non-chlorinated water

Preparing Your Turnips

Before you begin, ensure all equipment is thoroughly cleaned with hot, soapy water. There's no need to sterilize—we want to preserve the beneficial bacteria on the turnips while creating an environment where lactobacillus can thrive.

Wash and peel the turnips: Scrub turnips under cool running water, then peel away the outer skin. The skin can be bitter and tough, so removing it creates a more pleasant final product.

Cut into uniform pieces: Slice turnips into 1/4-inch (6mm) thick rounds or half-moons. Uniform sizing ensures even fermentation. You can also cut them into sticks or cubes—whatever shape you prefer for serving later.

Creating the Brine and Layering

Prepare your fermentation vessel: Choose a clean quart-sized (1L) mason jar or a 2-quart (2L) jar if making a larger batch. You'll need about 2 inches (5cm) of headspace at the top.

Layer the turnips with seasonings: Place a layer of turnip slices in the jar, then sprinkle with a pinch of salt and a few caraway seeds. Add a bay leaf and a crushed juniper berry if using. Continue layering until all turnips are packed in, leaving 2 inches (5cm) of space at the top. Pack firmly but not too tightly—the turnips need to be submerged but also need room for gases to escape.

Make the brine: Dissolve any remaining salt in 2 cups (475ml) of filtered water. The brine should taste pleasantly salty, like seawater. Pour the brine over the turnips until they're completely submerged, maintaining that 2-inch (5cm) headspace.

Ensuring Proper Fermentation

Weight down the turnips: Place a fermentation weight, glass weight, or a small jar filled with water on top of the turnips to keep them submerged below the brine. This is crucial—any vegetables exposed to air can develop mold.

Cover appropriately: If using an airlock lid, attach it now and fill with water according to manufacturer instructions. If using a regular lid, place it on loosely to allow gases to escape, or cover with a clean cloth secured with a rubber band. Check daily and "burp" the jar if using a tight lid.

The Fermentation Process

Place in a cool, dark location: Set your jar on a plate (to catch any overflow) in a spot away from direct sunlight where the temperature stays between 65-72°F (18-22°C). A kitchen counter away from the stove works perfectly.

Monitor daily: Check your sauerruben each day. You should see small bubbles rising within 24-48 hours—this is the lactobacillus bacteria at work! The brine may become cloudy; this is normal and healthy. If any white film (kahm yeast) appears on the surface, simply skim it off—it's harmless but can affect flavor if left too long.

Taste test starting at day 5: Begin tasting your turnips after 5 days. They should taste tangy and slightly sour, with the turnip flavor mellowed. The texture will soften but should retain some crunch. Ferment for 7-14 days total, depending on your taste preference and room temperature. Warmer temperatures ferment faster.

Storing Your Sauerruben

Transfer to cold storage: Once the turnips reach your desired level of tanginess, remove the weight, secure with a tight lid, and transfer to the refrigerator. The cold dramatically slows fermentation, preserving your sauerruben at peak flavor.

Age for best flavor: While you can eat them immediately, sauerruben develops deeper, more complex flavors after 2-3 weeks in the refrigerator. They'll keep for 4-6 months when properly stored and kept submerged in brine.

Serving Suggestions

Serve your sauerruben as a traditional German side dish alongside roasted meats, sausages, or as part of a hearty winter meal. They're also wonderful chopped into salads or served on rye bread with butter. The probiotic-rich brine can be used as a digestive tonic—try a small shot before meals to support digestion.

Troubleshooting Note: If fermentation seems slow, your room may be too cold. Move to a slightly warmer spot. If it's fermenting too quickly (very active bubbling, strong smell within 2 days), move to a cooler location. Trust your senses—if it smells pleasantly sour and tangy, you're on the right track!