Our garden is in high achiever mode. I’m trying to keep up with it without letting it crash my summer. After inviting family and friends to come pick and putting up food for winter, the question remains…what to do with these kohlrabi?
But still the question remains, what to do with these kohlrabi?
Since they are in the cabbage family, I thought I’d make an Asian inspired kraut. So here’s my recipe for Pickling Naturally : Kohlrabi Kraut- Asian inspired.
For a more efficient process, I ditched the knife and went industrial. The grater attachment to the Bosch mixer came in very handy and made quick work of the firm kohlrabi bulb.
I got the hubs help and we put a mandolin that was gifted to me to some good use for the cabbage, (Thanks Diane!) The process was quick and efficient. Just the way I like it.
This large shallow ceramic bowl proved useful to mix the mass of ingredients together. You want to use a non-reactive bowl.
When all is combined according to the recipe, you can pack your sterilized jars. See how the sea salt brings out the vegetable juices? In order to have a good ferment, make sure the vegetables remain submerged in the brine.
It’s best to tuck a firm cabbage leaf over the contents. It helps to keep the veggies submerged and it works like a gem!
Leave an inch of head room and screw on a plastic lid loosely.
After day 3 you will see noticeable changes in the color and they will be fragrant with wonderful fermentation aromas. Taste test about day 5 to see if they are fermented to your liking. If they are still too salty, put them back together and set them to pickle a few more days.
This Kohlrabi Kraut is yummy served with a fried egg on top, as a condiment with your favorite whole grain topped with a Peanut Sauce (recipe coming soon, stay tuned!)in wraps or sandwiches. Full of probiotic enzymes, it does your gut a lot of good!
8 kohlrabi, trimmed, peeled and grated
1/2 small head purple cabbage, shredded
8 scallions, finely chopped
1 teaspoon red pepper flakes
2 teaspoons finely chopped fresh ginger
4 tablespoons sea salt
Mix cabbage, kohlrabi and sea salt in a large non-reactive bowl bowl.
Massage salt into vegetables for 5 minutes. Let rest 5 minutes and mix again squeezing vegetables with your hands to get the juices out.
Add scallions, red pepper flakes and ginger. Mix well.
There should be an abundance of vegetable juices that will act as brine for pickling.
Pack mixture into 2 sterilized wide mouth quart jars. Pack it in tight making sure no air bubbles exist. Use a tamper from a Vita-Mix or a wooden pestle. Once the jars are filled press down allowing brine to rise to the top covering the veggies.
Place a cabbage leaf over vegetables, with brine covering the leaf, leaving a 1 inch head room. Screw a plastic cap on loosely and set jars in a pan to catch any over flow that can happen during fermentation.
Set in a dark cabinet in your kitchen. On day 3 it should begin to look cloudy, this is normal. Taste on day 5 with a clean metal fork, to see if it’s ready or needs more time to ferment. Usually mine are done in 5 – 7 days, depending on the temperature in the kitchen. Refrigerate. Good for 6 months.