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Lacto-fermented Kohlrabi Kraut
Kohlrabi is a little obscure, but it is delicious. The flavor is crunchy, fresh, and sort of like a cross between a cabbage and an apple.
For that reason alone it makes a great alternative to cabbage kraut. The crunchy, sweet vegetable is best prepared grated, much as you would a cucumber for a pickle relish.
4 medium kohlrabi, washed and grated on a box grater
1 medium onion, sliced thinly or grated
2 tablespoons sea salt
Water as needed
Combine the grated kohlrabi, onion, and salt in a medium bowl. Let rest a few minutes to allow the juices to develop.
Transfer mixture to a glass quart-size jar and pack down so that vegetables are completely covered. Add water, if needed, to create at least 2 inches of brine over the vegetables, but leave a 1-inch headspace in the jar.
If necessary, weigh the vegetables down under the brine.
Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.
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