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RECIPE: LACTO-FERMENTED KOHLRABI PICKLES WITH DILL AND MUSTARD

RECIPE: LACTO-FERMENTED KOHLRABI PICKLES WITH DILL AND MUSTARD

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The slightly cabbage flavor of kohlrabi blends well with those familiar flavors of mustard and dill in this crunchy pickle.


30 minutes

48 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.






INGREDIENTS:

  • 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

INSTRUCTIONS:

  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.

    download our lacto-fermentation guide and recipe book