Curried parsnip kraut with pear from Fermentation (River Cottage Handbook No.18) (page 44) by Rachel de Thample

  • fresh ginger
  • pear
  • Show all ingredients...
  • Serves : 500g

  • EYB Comments

    Can substitute ground turmeric for fresh turmeric, bay leaves for cabbage leaves, and other root vegetable for parsnips. Allow to ferment for 7-14 days. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground turmeric for fresh turmeric, bay leaves for cabbage leaves, and other root vegetable for parsnips. Allow to ferment for 7-14 days. See recipe for variations.

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