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Lacto-fermented Kohlrabi Pickles with Dill and Mustard


The slightly cabbage flavor of kohlrabi blends well with those familiar flavors of mustard and dill in this crunchy pickle.


  • 1 handful of fresh dill
  • 1½ teaspoons of mustard seed
  • 2 tablespoons sea salt
  • 1½-2 cups of water, as needed
  • 3 medium kohlrabi, peeled and cut into spears



  1. Place fresh dill and mustard seed in the bottom of a quart jar. 
  2. Combine water and salt; stir to dissolve.
  3. Pack kohlrabi spears on top of the herbs and spices, leaving 1½ inches headspace. 
  4. Cover vegetables with brine, adding more water as needed to cover, but leaving 1 inch headspace.
  5. If necessary, weigh the vegetables down under the brine.
  6. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  7. 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.
  8. 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 Cultured Vegetable Recipes?


Kohlrabi sticks with herbs in glass bowl on white wooden table

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