Rutakraut
5-6 lbs rutabagas or turnips
3 tbs. pickling salt
Shred the rutabagas in the food processor, saving any juice. Weigh FIVE lbs of shredded vegie. Mix with the salt and put into pint or quart jars, without tamping. Cover each with plastic wrap, putting it right down on top of the vegie and tucking it down the side. Fill baggies with enough water to weigh down the vegies and fill all the nooks of the jar. Place jars on a tray and leave in a 70 degree room for approximately 12 days, or until bubbling stops. These will smell pretty pungent while they are fermenting. When done, take out the bag of water and the plastic wrap. If juice doesn't cover the kraut, add 1 tbs. pickling salt dissolved in 1 quart water and use whatever is needed to cover product. Either store in the fridge or can.
To can, put open jars in a pot of warm water up to the shoulder of the jar. Bring to a boil and simmer until an instant read thermometer inserted into the center reads 170-180. Put on lids and rings. Process in a boiling water bath 15 minutes for pints, 25 for quarts. Let cool overnight out of drafts before labeling and storing in a dark, cool place.
Mixing a little with mayo makes a fine condiment as it does on its own. Enjoy!
