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Vegetables from Germany, Austria
Sauerrüben is white autumn turnip (Brassica rapa ssp. rapa) chopped fine and left to sour in a barrel the way sauerkraut is made. In Tyrol, where it is called Rübenkraut, the turnips are chopped to about the size of rice grains, stamped into a wooden barrel, covered and lightly weighted, and the kraut is fully fermented after five to six weeks.
| White autumn turnips (Herbstrüben, Stoppelrüben) | Harvested in October and kept in the cellar until the kraut is cut at the end of November[vogl2007] |
| White turnips, sliced or grated, unpeeled1 kg | One home recipe for Sauerruben; the skin carries the microbes that start the ferment[meatssausages] |
| Salt25 g (2.5 %) | Mixed into the sliced turnips in the same home recipe[meatssausages] |
| Starter | spontaneous |
Total time across the recorded steps: 35 days – 42 days
What changes: Turnips soak overnight in the fountain trough and are washed by hand
In Tyrol the turnips are laid in the fountain trough overnight and washed by hand the next day [vogl2007]. Output: clean turnips.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sauerrüben is white autumn turnip (Brassica rapa ssp. rapa) chopped fine and left to sour in a barrel the way sauerkraut is made. In Tyrol, where it is called Rübenkraut, the turnips are chopped to about the size of rice grains, stamped into a wooden barrel, covered and lightly weighted, and the kraut is fully fermented after five to six weeks. Made in 4 steps over 35 days – 42 days. The longest step, cover, weight lightly and ferment, takes 35–42 days (Austrian Federal Ministry of Agriculture and…) and runs at 20 °C (Meats and Sausages (meatsandsausages.com) 2026). Salt is 2.5 % (Meats and Sausages (meatsandsausages.com) 2026). Lactic acid bacteria; a review lists Lactobacillus plantarum, L. hilgardii, L. coryniformis, L. maltaromicus, L. viridescens and Pediococcus parvulus for fermented turnip shreds (brovada and Sauerrüben), from a study of the Italian brovada does most of the fermenting.
| Main step | 35–42 daysReported[bmluk-krautinger][vogl2007] | Cover, weight lightly and ferment |
|---|---|---|
| Temperature | 20 °CReported[meatssausages] | Cover, weight lightly and ferment |
| Salt | 2.5 %Reported[meatssausages] | Stamp it into a wooden barrel |
Made like sauerkraut, but from turnip root instead of cabbage, and in Tyrol chopped to rice-grain size rather than shredded. The Italian brovada is also fermented turnip, but the turnips are layered with grape skins [ashaolu2020].
For kraut-style ferments in general, the US National Center for Home Food Preservation says kraut may not ferment below 60 °F, may turn soft above 75 °F, and needs scum removed if jars are used as weights [nchfp-kraut].
Hazards the sources name: Enterobacteriaceae, held back as the acid rises; starter cultures inhibited them earlier than natural fermentation in brined turnip slices (a nearby product).
Every number is labelled with how it is known. How this atlas is made
The Austrian ministry's register of traditional foods says fermented turnips (Rübenkraut) were an important winter food, and that the Roman writer Columella described keeping rapa by lactic fermentation. In the Wildschönau valley the fermented juice of the turnip is distilled into the Krautinger spirit, a right Maria Theresa gave to 51 farmers [bmluk-krautinger].
