Courtesy of Kate Payne
Photography by Jo ann Santangelo

1 batch makes 1 pint.




For 1 Batch(es)


  • 1 pounds purple-top or other variety turnips
  • 1/4 teaspoons cumin seeds
  • 1/4 teaspoons coriander seeds
  • 5 black peppercorns
  • 2 teaspoons kosher salt

Sauerruben Directions

  1. Remove the top and root end of the turnips and wash well, but do not peel. Shred the turnips.
  2. Add the spices to a wide-mouth quart-size mason jar. Pack the turnips into the jar—sprinkling the salt evenly throughout the packing. Condense the salted turnips by firmly pushing it into the bottom of the jar.
  3. Weight the turnips with a 12-ounce jelly jar (an 8-ounce jar will also work, but taller jars work best). Place a heavy book on top of the jar weight. Within 5 minutes, the salt and the combined weights will begin extracting moisture from the cabbage to create a brine. Let the cabbage sit for 2 hours then remove the book, but keep the jelly jar in place. All of the cabbage should now be submerged in the brine.
  4. Cover the whole thing with a large piece of cheesecloth or muslin bag to keep fruit flies and other things from settling in the jar. Store the jar, unrefrigerated, out of direct sunlight in a cool place for 7 to 14 days. Assess the progress of the jar daily—skimming off any foamy residue and bits of slaw that might float to the top and replacing the jar after each skimming. The sauerruben is ready when it’s soured to taste preference.
  5. Remove the peppercorns and seeds, clean any residual foam, transfer to a pint jar and place in the refrigerator. Sauerruben will keep for many months in the refrigerator.

Be the first to post a review

You must be logged in to review


Recipe Search