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.


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



  1. Place fresh dill and mustard seed in the bottom of a quart-size jar. Combine 1-1/2 cups of water and the salt and stir to dissolve.
  2. Pack kohlrabi spears on top of the herbs and spices, leaving 1-1/2 inches of headspace. Cover vegetables with brine, adding more water as needed to cover, but leaving 1 inch of headspace.
  3. Cover jar tightly with lid and add airlock, if using. Place at a cool room temperature for 1 to 3 weeks to ferment. If you are not using an airlock system be sure to burp the jars daily until the gases stop building up.
  4. Once the bubbles have stopped forming and the pickles are to your desired sourness, move the jar to cold storage.






Green Kohlrabi

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