Rutabaga (swede) Pickle

Total Time: 120 hrs 15 mins Preparation Time: 15 mins Cook Time: 120 hrs

Ingredients

• 2 lbs rutabagas, preferably unwaxed (if you cannot find an unwaxed one, peel the rutabaga)
• 1/2 inch fresh ginger, unpeeled
• 1 teaspoon salt, dissolved into
• 1 cup water (room temperature)

Recipe

• 1 remove any roots or ugly spots from your rutabaga/swede; scrub well.
• 2 grate rutabaga and thoroughly washed ginger; mix well.
• 3 pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
• 4 very slowly pour your brine over your rutabaga.
• 5 let the liquid seep in, then crush your rutabaga mixture back in tightly. continue this process until you have a centimeter of brine on top of your rutabaga.
• 6 weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
• 7 your vegetables should be complete in about five days.
• 8 refrigerate.