Turnip Sauerkraut

• 2 tablespoons black peppercorns
• 15 g (½ oz) coarse rock salt

Sauerkraut, cabbage preserved in brine, is one of the world’s most ancient foods. Here shredded turnip replaces the cabbage. I particularly like to serve this with game, such as pheasant or venison, or braised pork.

Mix together the peppercorns, salt and juniper berries. Arrange a layer of turnips in an earthenware crock or a large bowl and lightly sprinkle with a little of the salt mix