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



  1. Place fresh dill and mustard seed in the bottom of a quart jar. 
  2. Combine 1½ cups water and the salt and 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. Cover jar tightly with lid and add airlock, if using. Ferment at room temperature for 1-3 weeks. If you are not using an airlock system be sure to burp the jars daily until the gases stop building up.
  6. Once the bubbles have stopped forming and the flavor has reached the desired sourness, move the jar to cold storage.



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Lacto-fermented Kohlrabi Pickles with Dill and Mustard

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