Lacto-fermented Kohlrabi Kraut


Kohlrabi is one of those odd vegetables you have most likely acquired by either growing it yourself, or obtaining it from a local farmer. You won’t often find it at a supermarket.

This vegetable 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, because the hard turnip-like texture doesn’t respond well to the shredding technique you would use for cabbage.



  • 4 medium kohlrabi, washed and grated on a box grater
  • 1 medium onion, sliced thinly or grated
  • 2 tablespoons sea salt
  • Water as needed


  1. Combine the grated kohlrabi, onion, and salt in a medium bowl. Allow to rest a few minutes to allow the juices to develop.
  2. Transfer mixture to a quart-size jar and pack down so that brine covers vegetables. Add water, if needed, to create at least 2 inches of brine over the vegetables, but leave a 1-inch headspace in the jar. Weight down the vegetables using glass weights or a clean rock.
  3. Cover jar tightly with lid and attach airlock, if using. Put in a cool place, from 50° to 70°F if possible, and allow to ferment for 1 to 3 weeks.
  4. If you are not using an airlock, be sure to burp your jars daily for at least the first week, or until the gases stop developing, in order to release the pent-up gases.
  5. Once bubbles have stopped and your kraut tastes tangy and delicious, move the jar to cold storage.






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