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What to do with turnips?

Naveline ... the sauerkraut of turnips!

If everyone knows sauerkraut made from lacto-fermented cabbages, few know the naveline, the salt raves of Franche Comté or Süri Rüewe of Alsace. These are turnips prepared in the same way as cabbage for sauerkraut.
The turnips, once peeled and cut into thin strips, are put in brine, protected from the air, in a stoneware pot.  

How to prepare Süri Rüewe?  

For 5 kilograms of turnips count:  
2 tablespoons of cumin seeds,  
2 tablespoons coriander seeds,  
50 g of coarse salt (no additive, no iodine, no fluoride).  

Cut the turnips into slices using a spinning wheel, a vegetable lathe or a cabbage crank (the operation will be less tedious), then mix them with the herbs and salt.
Fill your stoneware jar taking care to pack your preparation well. The juice must perfectly cover your turnips. Reserve a space of about 1/5 ° height between the brine level and the edge of the pot, the fermentation will increase the amount of juice.
During the first week, let stand at room temperature. If you notice in the first 48 hours that your turnips are not covered enough, you can add a little water. Be careful, after 48 hours, you must not open the containers.
Then store for about a month in a cooler place (18/19 ° C): cellar, garage ... before you can consume them.  

How to cook them?
In the most classic way: like sauerkraut, once well drained, cooked in white wine, with smoked meats, sausages and some potatoes.
Braised, they accompany deliciously duck or game. For light meals, steamed serve with fish.
Do not add salt without having tasted, the turnip is already salted by brine.
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