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I make a couple of cases of this each year when turnips and rutabagas are in season. Russ and I cracked open our last jar to try on leftover Pulled Pork Sandwiches in place of cole slaw. The verdict? Excellent!


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! Razzer
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It's the same exact method as making sauerkraut. I usually have several trays of all the krauts going at once. The only room in this house that maintains 70 degrees in the summer is our bedroom. Whoeee! Stinks pretty good in there for awhile! LOL! But, if you put the lids on loosely over the water bags, it cuts down the odor considerably. Eeker

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