Cultured Kohlrabi Pickles

I have some Kohlrabi in the fridge and want to make a new cultured veggie batch.  I found this recipe on
http://www.affairsofliving.com . These turned out so so good, Keely and I ate them with our breakfast this morning.
yield 1 qt
2 large kohlrabi bulbs
2 T salt
many sprigs of fresh dill
1 tsp dill seed
1 tsp caraway seed
1-1 1/2 c water
  1. Wash and peel kohlrabi well, then slice into long sticks about 1/4″ x 1/4″. Sneak a few of them raw and enjoy how delicious and crunchy kohlrabi is!
  2. Put sticks in jar, layering with dill, dill seed, and dill weed. As you are putting them in jar, press down lightly with a wooden spoon, and continue filling until there is about 1″ between kohlrabi and top of jar.
  3. Mix together salt and water, and pour over kohlrabi until covered, leaving 1″ at the top. Cover tightly.
  4. Let sit out at room temperature (around 65* -70* F) for about 3 days. Temperatures hotter than this will make things ferment more quickly, cooler temps will make for slower fermentation. So, follow your intuition. Transfer to cold storage after fermenting.
  5. Can be eaten immediately, or kept for up to 8 months in the refrigerator. Gets better with age!

 

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