Turnip Kraut

Wash and peel turnips. Shred using a food processor.

Layer about 2 inches into a 5 or 6-gallon crock or plastic bucket. Sprinkle with canning salt generously.
Sprinkle with about 1 tablespoon of sugar.

With hands, work salt and sugar into turnips, squeezing as your go to make liquid. Repeat until all turnips are used, continuing to add salt and sugar as you go. Stop about 3-4 inches from the top. Cover kraut with cheesecloth or muslin tea towel. Add a heavy plate. Fill a milk jug with water and set on top. Cover the entire top of the crock with a cloth and secure it.

Let set 2 to 3 weeks in a cool, dark place. Check after a week to see if there is a scum on top. If so, spoon it off and discard.

Kraut will sour in 2 to 3 weeks but can be left in the crock longer.

When ready to can, discard any kraut that has darkened.

Place in clean jars. Seal with flats and rings. Cold pack in a water bath for 10 for pints, 20 minutes for quarts.

Note: a 5-gallon crock makes about 20 pints.