sourkraut

[BullRunBear]

There is a long tradition of pickled turnips and other root veggies in Lebanese and some European cuisines. The turnips are often dyed with beet juice. They are crisp and refreshing. Bet you will like them. Hmmm! Just talked myself into making a batch. Wish I had my grandmother's recipe but she never passed that one along.

Wish I could tolerate horse radish but even the mildest version doesn't agree with me. Too bad as I like the flavor. At least it leaves more for you. :haha:

Jeff

 

[gearheart]

Thanks BullRunBear, You just solved a mystery for me. Local Shawarma restaurants have a pink to red condiment they serve as a side. Tastes like sourkraut but different texture. Now I know what it is. :hatsoff:

 

[B.Habermehl]

Just got done slicing up 100 lbs of cabbage for kraut. Even using a electric slicer it is a bunch of work. After salting and stomping, it filled two 5 gallon buckets. Took a good layer of outer leaves for the top and a ceramic plate to hold it down, then snapped the lids on the buckets. Then hauled them down the cellar. Some time between Christmas and Easter, we will break some out. YUM!! BJH