kohlrabi sauerkraut w/mint + lemon
sunshine in a jar
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
September 10, 2025
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
Ingredients (4)
Ingredients (4)
Instructions
Note the weight of the kohlrabi you're using and calculate 2% of that weight - this is the amount of salt you'll add.
To a large bowl, add all ingredients + the measured salt. This is dry brining - using time and some effort, massage the ingredients until brine is formed.
Put this into a jar and let ferment at room temperature for 3-7 days (exact time will depend on your environment) but taste it once you notice the fermentation process has started. Move it to the fridge to slow down the process + enjoy!
Notes
Notes
I used a 700ml jar for this video.
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