Turnip and Carrot Kraut with Caraway

Preparation info
  • Makes

    2½ cups

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

The minute I tasted this kraut I became hungry for a Reuben sandwich and wished I had corned beef in the refrigerator and rye bread in the cupboard. It also made me hungry for a grilled kosher hot dog tucked inside a soft bun, smeared with grainy mustard and topped with this turnip and carrot kraut. For those who have never fermented any foods, this is a great way to start—a small batch recipe with big-flavored results.