A plant and vegetable called a hanover

[lupinelady]

I'm new to this website, and am looking for any information about a rutabaga like vegetable called a hanover. I was raised in central West Virginia, and grew up eating this wonderful root vegetable during the late fall. No one seems to know how it got it's name "hanover". I am curious if anyone could help. Thanks.

[Janet]

I'm new to this website, and am looking for any information about a rutabaga like vegetable called a hanover. I was raised in central West Virginia, and grew up eating this wonderful root vegetable during the late fall. No one seems to know how it got it's name "hanover". I am curious if anyone could help. Thanks.

my Dh also lover Hanovers. These are the same thing that is called rutabega in the market places. Most commercial ones are sold with a wax coating. I don't know how they became known as hanovers, but that is what all the people of my grandparents era called them. I think they are too hard to peal, so I pefer turnips--saves the bandaids.Janet

[Janet]

My Dh also loves hanovers. I don't know how the got the name, but that is what all of the people of my grandparents era called them. Today I find them in the markets with a wax coating to keep the m fresh. Ilike turnips better--ruaebagas are too hard to peel---saves the bandaids! Janet

[trudyjean]

Janet have you ever tried growing them, I didn't use to like them either. Especially the peelig of them til I grew my own. Man what a huge difference. Peeled so easily an the taste has no comparison to the store bought. I even like them with the greens cooked in. I have never heard of them called hanover b4 though.

[Ajla]

Well, we call them swedes but I found a hanover on www.botany.com/brassica.html

[roygee]

They keep well in the root cellar, but if you shred them add salt and ferment them, they make a delicious sauerruben. I mixed mine with turnips though for a more complex taste.

[Ajla]

They keep well in the root cellar, but if you shred them add salt and ferment them, they make a delicious sauerruben. I mixed mine with turnips though for a more complex taste.

That sounds good, my try at sauerkraut was dissastrous, but Momol does it with mustard I think, when she has lots, I must tell/ask her.

[momol]

Yes, I ferment my mustard. It is the same way like making sauerkraut (but no slicing, just slightly predehydrate before rubbing with sea salt), it takes 3 to 5 day to get it ready. I haven't made any sauerkraut my self, will probably try it one day or even the Korean Kim Chi :). I have some turnip to try this year (Shogoin), will grow them for winter and if I have any left, will try to ferment it into Sauerruben :). Many thanks for the idea Roygee.

[roygee]

My wife is not interested in cooking, but when it comes to fermentation she is a "specialist". She makes among other things sauerkraut (some with red cabbage and some with green with added juniper berries) and kimchee too (not as hot as the Korean version though). I can ask her for her recipes if you are interested. Never tried the mustard green, i will mention it to her. Thanks for the tip.

[momol]

Yes please Roygee, I love both cooking and fermenting food and would love her recipe :). Here is the recipe I use for fermenting mustard :
http://hungerhunger.blogspot.com/2007/10/making-preserved-chinese-mustard-greens.html

Looking forward to making my own sauerkraut :). I heard that non aged sauerkraut taste less sour than the aged one which is just what I am looking for, many thanks Roygee.

[roygee]

OK, here is the recipe for Sauerkraut:

Sauerkraut Recipes
Basic Recipe
5 lbs of cabbage (can be white or red cabbage)
3 Tablespoons sea salt
Remove all unwanted cabbage leaves, until you are down to what you will use. After weighing the cabbage, measure out the appropriate amount of salt and place in a small bowl. Shred the cabbage and place it into a large bowl. Add the salt to the shredded cabbage as you go. Place the cabbage/salt mix into the fermentation container and press it down. This is necessary to help the salt draw out the water from the cabbage. Leave to ferment at room temperature until fermentation is complete. (3 - 14 days). Move to a cool place – root cellar – and store. I like to keep these for at least 2 months before opening, and they easily keep a year.

Juniper Berry Sauerkraut
Same as Basic Recipe but add Juniper berries to taste. In order for the berries to release their flavor they need to be broken first. Can use a mortar and pestle, or a food processor or spice mill being careful to only coarse cut the berries. The juniper berries should be dark blue/black. Mix well into the cabbage/salt mix.

[winter_unfazed]

I have heard of Hanover turnips; I suppose they are the same thing since the Rutabagas have so many names: "Winter turnip" in Canada, "Swede turnip" in England", and napes in Scotland.

[momol]

Many thanks for the sauerkraut recipe, Roygee. I will surely try it :).