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Pickling & Preserving

This sauerkraut swaps in kohlrabi for cabbage.  

I often eat kohlrabi in a chunkier form: it absorbs flavour tenderly with an hombre gradient of colour, but the crunch!  Oh, so satisfying.   This, however, is not that but is yet another wonderful way of celebrating kohlrabi.  By box grating the kohlrabi, the surface area changes drastically but makes it very easy to dry brine. 

Like most forms of dry brining lactofermentation, the ingredients, amounts, and spice + herb combinations are incredibly customisable.  Other things I'd throw into this: 

preserved lemon, sumac, thyme, coriander seeds, (fresh) mint, carrot, fennel, jalapeno 

kohlrabi sauerkraut w/mint + lemon 

lactofermentation - dry brining 

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