If you’re into fermentation (or want to give it a go) and love a traditional sauerkraut, may we suggest: kohlrabi kraut? Shared with us by CSA member Greg Hounsell, who also made some seasonal pickled garic scapes at the same time. We found this recipe for fermenting your kohlrabi, detailed down below.
Kohlrabi Kraut
Ingredients
- Kohlrabi
- Salt
- Clean jar
Instructions
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Peel and weigh the kohlrabi, then grate.
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Massage with sea salt (2% of the Kohlrabi's weight) until it has given up lots of lovely liquid. Only takes about 5 minutes. Keep the liquid (known as brine). Optional: You can extra flavour to the kraut when massaging. I like caraway, cumin seeds, lemon zest, fresh thyme, chipotle chili flakes.
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Pack grated kohlrabi into a clean jar squeezing out air pockets. Pour over the brine created in step 2. Make sure all of the Kohlrabi flesh is under the liquid (I press down with a cabbage leaf or baking paper and weight (an egg cup or jar). Loosely secure jar lid.
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Leave on counter top to ferment for 2-5 days. Fermentation happens more rapidly in summer when it’s warm. It will bubble, release lid a few times to burp the ferment! Taste after a few days and if it has a nice fermented tang, refrigerate. It will keep there for a good long while.