Swede sauerkraut

This may sound like a peculiar alternative to traditional cabbage sauerkraut, but swede is actually part of the kohlrabi family, so can be used in a similar fashion. This kraut can be eaten both raw and cooked and is a good accompaniment to ham or boiled meats. I found this recipe in Jeremy Fox’s book On Vegetables and I am giving you his exact instructions.

Caraway seeds in sauerkrauts are a welcome addition, giving a perfumed and distinctly eastern European flavour. Be cautious with the quantity, though, as it can be overpowering. For the amount in this recipe, add 1 teaspoon of seeds.

The recipe makes 1 litre of swede kraut.