Kohlrabi Kraut

Peel and weigh the kohlrabi, then grate.
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.
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.
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.