It’s that time of year again. The weather turns cold and root vegetables take over the kitchen. Yesterday I had sliced green tomato on my veggie burger instead of a nice red tomato because I had forgotten you have to buy those things if you want them after the summer ends. But back to the vegetables, we do have; turnips and daikon radishes. Both will keep for a very long time so fermenting them doesn’t always come to mind, but they are in the same family as cabbages and I love sauerkraut so I thought I would experiment. I have enough daikon that I could have made plain daikon kraut, but I thought the scarlet turnip might add a nice color and it did. The brine is pink. I added a carrot for sugar – our house is cold and I’m hoping the sugar will speed up the fermentation. I have no idea how this will turn out, but I love how it all looks like confetti in the jar.
I used 2 Korean-type daikons with 2 scarlet turnips and 1 carrot. By weight, I had 1600 grams of grated vegetables so I added 2 tablespoons of salt. It does not look like I will need added water. I will let you know how it turns out.