This interesting recipe was served at the event to celebrate Food Day Canada at George Brown College. Fermenting foods is a traditional way to preserve foods, but also provides us with great flavour and health benefits. Traditionally, sauerkraut is served on top of sandwiches, sausages, or hamburgers but you can also try it as a topping on soups, stews and other casseroles.
George Brown College
- Rutabaga, 1 kg (peel and julienne then weigh)
- Salt, Divide the weight of prepared rutabaga in grams by 40 to yield the weight of salt (Eg. 1000g rutabaga/40=25g salt)
- Peel and julienne rutabaga.
- Mix thoroughly with salt.
- Pack tightly into a narrow non-reactive vessel, like glass bowl.
- The salt should draw enough moisture out of the rutabaga to cover it. Press the rutabaga down to ensure that it is fully submerged. Use a sterile weight (a new plastic bag filled with water works well) to keep the rutabaga below the surface of the brine while allowing CO2 created during fermentation to escape.
- Leave the vessel at or slightly below room temperature for 7 days to 2 weeks tasting every few days.
- When the kraut reaches the desired level of sourness it can be jarred or refrigerated.
Thanks to George Brown College for sharing this recipe with us.