Recipe: 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 tsp. of mustard seed
  • 2 Tbsp. 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.

At A Glance

PREP: 15 minutes
YIELD: 1 quart.