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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


  1. Combine the grated kohlrabi, onion, and salt in a medium bowl. Let rest a few minutes to allow the juices to develop.
  2. 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. 
  3. If necessary, weigh the vegetables down under the brine.
  4. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. 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.
  6. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.


Ready for More Fermented Vegetable Recipes?

Brown ceramic bowl of shredded kohlrabi topped with basil

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