{"id":25034,"date":"2014-02-12T00:00:00","date_gmt":"2014-02-11T23:00:00","guid":{"rendered":"https:\/\/www.crowdfarming.com\/non-categorise\/le-navet-qui-fait-schpritsss\/"},"modified":"2025-12-22T10:19:23","modified_gmt":"2025-12-22T09:19:23","slug":"le-navet-qui-fait-schpritsss","status":"publish","type":"post","link":"https:\/\/laruchequiditoui.fr\/what-the-field\/fr\/recettes-de-cuisine\/le-navet-qui-fait-schpritsss\/","title":{"rendered":"Le navet qui fait schpritsss"},"content":{"rendered":"<p>Le navet, \u00e7a n&rsquo;est pas qu&rsquo;un mauvais film, c&rsquo;est aussi un l\u00e9gume d&rsquo;hiver qui en Alsace se mange comme la choucroute, sal\u00e9 et ferment\u00e9. On le dit plus raffin\u00e9, plus d\u00e9licat que la choucroute, plus f\u00e9minin en quelque sorte. Un <a href=\"http:\/\/alsace.france3.fr\/2013\/01\/15\/le-navet-sale-181467.html\">navet<\/a> qui p\u00e9tille, \u00e7a vous tente\u00a0?<!--more--><\/p>\n<p><em>\u00ab\u00a0Si \u00e7a fait schpritsss, c\u2019est que tout va bien. Que c\u2019est normal. Car le navet sal\u00e9, c\u2019est vivant, \u00bb<\/em>\u00a0confie Martine Donner, productrice de confitures, jus de fruits, fruits en bocaux et\u2026 depuis peu, de navets sal\u00e9s.<\/p>\n<figure id=\"attachment_5919\" aria-describedby=\"caption-attachment-5919\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5919\" alt=\"Pour obtenir du navet sal\u00e9, il faut d'abord le r\u00e2per.\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet3.jpg\" width=\"640\" height=\"480\" \/><\/a><figcaption id=\"caption-attachment-5919\" class=\"wp-caption-text\">Pour obtenir du navet sal\u00e9, il faut d&rsquo;abord le r\u00e2per.<\/figcaption><\/figure>\n<p><em>\u00ab\u00a0Je me suis lanc\u00e9e dans les navets sal\u00e9s parce que j\u2019avais beaucoup de navets cet \u00e9t\u00e9, et \u00e7a ne se vendait pas en navets frais\u00a0\u00bb<\/em>, explique la truculente productrice d\u2019Obenheim, petit village du Ried alsacien, qui travaille en famille avec son mari et leur fiston, <em>\u00ab\u00a0les gens ne savent plus cuisiner le navet frais. J\u2019ai demand\u00e9 aux responsables des ruches avec qui nous travaillons pour savoir s\u2019ils \u00e9taient int\u00e9ress\u00e9s par des navets sal\u00e9s, et les voil\u00e0.\u00a0\u00bb<\/em><\/p>\n<p>Entre navet frais et navet sal\u00e9, il y a toute une s\u00e9rie d\u2019op\u00e9rations, relativement simples \u00e0 r\u00e9aliser. <em>\u00ab\u00a0Je r\u00e2pe le navet avec une r\u00e2pe que Jean-Luc, le mara\u00eecher des Jardins du Giessen m\u2019a pr\u00eat\u00e9e, ensuite j\u2019ajoute aux navets r\u00e2p\u00e9s une certaine dose de sel, je m\u00e9lange, et je mets en pot. Je ferme. Et je laisse fermenter trois \u00e0 quatre semaines. C\u2019est pr\u00eat \u00e0 consommer. Bon, \u00e7a vit, comme je dis, \u00e7a fermente, c\u2019est vivant.\u00a0\u00bb<\/em> Et \u00e7a fait schpritsss quand on ouvre le pot.<\/p>\n<figure id=\"attachment_5917\" aria-describedby=\"caption-attachment-5917\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet-choucroute.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5917\" alt=\"Le navet sal\u00e9 se cuisine classiquement comme une choucroute. \" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet-choucroute.jpg\" width=\"640\" height=\"480\" \/><\/a><figcaption id=\"caption-attachment-5917\" class=\"wp-caption-text\">Le navet sal\u00e9 se cuisine classiquement comme une choucroute.<\/figcaption><\/figure>\n<p>Tout simplement parce que, comme la choucroute, le navet est un type de conserve acide qui remonterait \u00e0 la pr\u00e9histoire. Un document \u00e9dit\u00e9 par la chambre d\u2019agriculture d\u2019Alsace nous apprend que <em>\u00ab\u00a0presque tous les livres de cuisine alsaciens, parus depuis le 16e si\u00e8cle, indiquent la mani\u00e8re de pr\u00e9parer les conserves de navet\u00a0\u00bb<\/em>. Ce m\u00eame document pr\u00e9cise que les navets ont de tous temps \u00e9t\u00e9 s\u00e9lectionn\u00e9s par les producteurs eux-m\u00eames et particuli\u00e8rement deux vari\u00e9t\u00e9s, le navet blanc \u00e0 collet blanc dit de Plobsheim (Bas-Rhin) et le navet blanc \u00e0 collet violet dit de Gommersdorf (Haut-Rhin).<\/p>\n<p>Martine a une petite recette toute simple pour accommoder ses navets sal\u00e9s. <em>\u00ab\u00a0Je fais revenir une petite \u00e9chalote dans de l\u2019huile d\u2019olive, j\u2019ajoute du kassler fum\u00e9 en tranche<\/em> (du filet de porc pour les non-alsaciens),<em> ou de la saucisse fum\u00e9e \u2013 j\u2019aime bien le go\u00fbt du fum\u00e9 \u2013 je rajoute les navets, un peu d\u2019eau et je laisse mijoter presque une heure. Apr\u00e8s, on laisse plus ou moins longtemps, \u00e7a d\u00e9pend du croquant\u2026\u00a0\u00bb<\/em><\/p>\n<figure id=\"attachment_5918\" aria-describedby=\"caption-attachment-5918\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet-style.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5918\" alt=\"Il peut aussi se faire plus raffin\u00e9. Ici 2 onigiris ronds fourr\u00e9s au navet sal\u00e9 sur un lit de courgettes r\u00e2p\u00e9es. http:\/\/www.gatodebento.com\/42\/le-bento-du-namourz-bento-1\/\" src=\"https:\/\/www.crowdfarming.com\/what-the-field\/wp-content\/uploads\/2025\/12\/navet-style.jpg\" width=\"640\" height=\"480\" \/><\/a><figcaption id=\"caption-attachment-5918\" class=\"wp-caption-text\">Il peut aussi se faire plus raffin\u00e9. Ici Deux onigiris ronds fourr\u00e9s au navet sal\u00e9 sur un lit de courgettes r\u00e2p\u00e9es.<br \/>http:\/\/www.gatodebento.com\/42\/le-bento-du-namourz-bento-1\/<\/figcaption><\/figure>\n<p>Dans un autre style, Hubert Metz, cuisinier bien connu dans le Grand Est, propose deux variations autour des navets sal\u00e9s\u00a0: le<a href=\"http:\/\/alimentation.gouv.fr\/IMG\/pdf\/recettes_navets_sales_cle41fcee.pdf\">\u00a0boudin noir aux navets sal\u00e9s caram\u00e9lis\u00e9s <\/a>et le cervelas enrob\u00e9 de navets sal\u00e9s. A vos po\u00eales !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le navet, \u00e7a n&rsquo;est pas qu&rsquo;un mauvais film, c&rsquo;est aussi un l\u00e9gume d&rsquo;hiver qui en Alsace se mange comme la choucroute, sal\u00e9 et ferment\u00e9. On le dit plus raffin\u00e9, plus d\u00e9licat que la choucroute, plus f\u00e9minin en quelque sorte. Un navet qui p\u00e9tille, \u00e7a vous tente\u00a0?<\/p>\n","protected":false},"author":8,"featured_media":25038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[489],"tags":[],"class_list":["post-25034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-de-cuisine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le navet qui fait schpritsss - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laruchequiditoui.fr\/fr\/what-the-field\/recettes-de-cuisine\/le-navet-qui-fait-schpritsss\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le navet qui fait schpritsss - WTF\" \/>\n<meta property=\"og:description\" content=\"Le navet, \u00e7a n&rsquo;est pas qu&rsquo;un mauvais film, c&rsquo;est aussi un l\u00e9gume d&rsquo;hiver qui en Alsace se mange comme la choucroute, sal\u00e9 et ferment\u00e9. On le dit plus raffin\u00e9, plus d\u00e9licat que la choucroute, plus f\u00e9minin en quelque sorte. 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Et avec elle, c'est toujours fromage (de ch\u00e8vre) et dessert.\",\"url\":\"https:\\\/\\\/laruchequiditoui.fr\\\/what-the-field\\\/fr\\\/author\\\/anne\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Le navet qui fait schpritsss - WTF","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/laruchequiditoui.fr\/fr\/what-the-field\/recettes-de-cuisine\/le-navet-qui-fait-schpritsss\/","og_locale":"fr_FR","og_type":"article","og_title":"Le navet qui fait schpritsss - WTF","og_description":"Le navet, \u00e7a n&rsquo;est pas qu&rsquo;un mauvais film, c&rsquo;est aussi un l\u00e9gume d&rsquo;hiver qui en Alsace se mange comme la choucroute, sal\u00e9 et ferment\u00e9. On le dit plus raffin\u00e9, plus d\u00e9licat que la choucroute, plus f\u00e9minin en quelque sorte. 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En tout cas, Anne l'est. Notre journaliste alsacienne est une passionn\u00e9e : de musique, de locavorisme et d'agriculture locale... Grande adepte des dictons (genre \"c'est dans les vieux pots qu'on fait les meilleures soupes \u00e0 condition d'y ajouter des l\u00e9gumes frais\") elle n'h\u00e9site pas \u00e0 associer ses enfants \u00e0 ses exp\u00e9riences culinaires pour v\u00e9rifier ses sources et \u00e9crire ses articles. 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