Kohlrabi is a strangely beautiful and radish-like vegetable. It has a buttery peppery taste and is easy to cook with. These pickles can be added to salads and sushi or as an accompaniment to meals.
3 large kohlrabi
2 teaspoons of organic sea salt or kosher salt (don’t spare on this, it helps fermentation)
Probiotic fermented drink (I use Grainfields)
Clean and steralised jars if keeping for more than a few days
1. Remove the stems and leaves off the kohlrabi (these can be used in a soup or stir fry).
2. Peel the kohlrabi and finely chop into wafer-thin and bite-sized pieces. Kohlrabi has a ‘grain’ (like wood) and it is easier to slice them one way than another.
3. Add the kohlrabi to the vegetable press and stir in 2 teaspoons of salt. Mix thoroughly.
5. Screw down disc as low as it can go and as tightly as possible.
6. Leave the kohlrabi in the vegetable press for at least 2 hours. It is ready when the liquid from the vegetable rises and stays level for a while (and can’t rise anymore).
7. Unscrew the disc to relieve the pressure and stir the vegetable liquid through the kohlrabi.
7. If you want to keep the kohlrabi for more than a few days, wash some jars thoroughly in hot soapy water and sterilise them.
8. Place the kohlrabi into the container or jars, leaving roughly a 1cm space at the top for ‘breathing room’.
9. Add enough probiotic drink to bring the liquid levels up to the top of the jar.
10. Eat now or screw lids tightly onto the jars and place in the fridge. Label your jars with a sticker to help keep track of time. The kohlrabi will continue to ferment/pickle and will keep for a month or so. You can open the jars at any time and their taste will change depending on how long you’ve left them.
SOURCE: Angie Bertacco