1 lb. purple-top or other variety turnips
¼ t. cumin seeds
¼ t. coriander seeds
5 black peppercorns
2 t. kosher salt
Remove the top and root end of the turnips and wash well, but do not peel. Shred the turnips and follow the method for sauerkraut above.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. Email marketing by Emma. To read previous newsletters, click here.
|Where to Find Us|