Traditionally sauerkraut is made from cabbage, but this swede sauerkraut recipe sees the under appreciated root vegetable getting the fermentation side instead. The result is a crunchy and sweet preserve which works well as a side dish next to cold cuts of meat.

1. Place the swede in a large container and massage it thoroughly with the salt. Let it sit uncovered at room temperature for about an hour. Transfer to mason jars or plastic containers, tightly seal and set aside at room temperature.

2. The salt should make the vegetables release juices. If, after 12 hours, the vegetables are not completely submerged in liquid, you will have to add a saltwater solution (1 tbsp fine sea salt for every 240ml water) until they are fully submerged.

3. Allow the kraut to ferment at room temperature, opening the jars once a day for 5 minutes to release the CO2. The swede will take anywhere from 4 days to 2 weeks to ferment, depending on how tangy you like it.

4. Once the kraut has reached the desired amount of tang, transfer it to the fridge, where it will keep for up to 4 months.