Turnip Sauerkraut

Name: Turnip Sauerkraut
Ingredients: 120 g (4½ oz) smoked ham, cut into lardons (short strips); 1 tablespoon cumin seeds; About 1 litre (1¾ pints) chicken stock; 300 ml (½ pint) dry white wine; 4 tablespoons duck fat or lard; 4 tablespoons duck fat or lard; 2 garlic cloves, crushed; 1 onion, finely sliced; 15 g (½ oz) coarse rock salt; 2 tablespoons black peppercorns; 1.5 kg (3 lb) large turnips, peeled and coarsely grated; 12 juniper berries; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cooking apples, peeled, cored and grated

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

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

Preserve
Side dish
Gluten-free

Method

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