Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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"It's Alive!": Cultured Kohlrabi Sauerkraut and a few tips and tricks (gluten-free, vegan, raw, ACD)

I needed to clear out my crisper before heading out to New York City a couple of weeks ago.   I decided to whip up a two batches of cultured vegetables, my absolute favorite way to preserve the harvest.  

A friend recently told me that Common Roots Cafe, a local organic restaurant, is serving grated pickled kohlrabi with their entrees.  Inspired, I decided to embark on a pickled grated kohlrabi adventure of my own, a departure from my usual pickled kohlrabi spears (from this recipe or this recipe).  I combined shredded kohlrabi with red cabbage,  scallions, and red pepper flakes, inspired by the flavors of kimchee and Japanese sauerkraut, sealed up the jars, and hoped for the best.  

a portrait of kohlrabi

With temperatures in my apartment approaching a balmy 87º, my cultured vegetables and kombucha were all going a little bit crazy (so was I). This jar of kraut totally cracked me up, actually. As it fermented, it took on a vibrant pink color, was making hissing sounds, and was bubbling away violently.  I'd suddenly hear strange gurgling noises coming from the jar, or look over to see brine oozing out under the jar rim. "It's alive!" I cried, audibly cackling alone in my kitchen like a mad scientist as I doted on my jars.  Truth be told, I wouldn't have been surprised had I woken one morning to find that my jars had grown legs and walked off somewhere; those things were teaming with happy live bacteria.

I wonder what Dr. Frankenstein would think of my fermenting experiments?  

After three days, I carefully opened the jar. It nearly fizzed over!  Yes, ladies and germs, this is some seriously live food.  Prudent fermenters know to open jars over the sink for this very reason.  I tasted it, and was struck with delight.  It was tart, spicy, peppery, and had a nice crunchy texture and a lovely, cheery pink color.  It was, by far and away, the best batch of sauerkraut I had made yet!  Then I put in the fridge and left for New York.

Now that it has sat in my fridge for about two weeks, the flavor has developed quite nicely and it tastes even better. Sadly, I hardly have any left, because I've been eating big scoops of it at every opportunity and took it to work to share with coworkers (who all loved it, by the way). I have to make another batch with fresh farmers market produce this week, because I am totally addicted to this stuff. 

I am on a mission to spread love of fermented kohlrabi around the globe.

Speaking of fermented vegetables, I will be posting a KILLER recipe for cultured dill pickles very soon, so stay tuned! In the meantime, here are a few tips for culturing, and the recipe for this awesome kohlrabi kraut.



  • Use organic vegetables. Pesticides can become concentrated in the fermentation process, and can throw off the lactobacilli's ability to ferment things properly.  All in all, using chemical laden veggies is just not a good idea if you can help it.
  • Use fresh vegetables. I think this is self explanatory. Old vegetables have less food energy, and don't taste as fresh, and also don't have as much oomph to ferment with.
  • Use a high quality, unrefined sea salt. Unrefined sea salts contain naturally occurring trace minerals and enzymes, as well as adequate sodium, that help your body maintain proper mineral balances and cell fluid levels.  RealSalt, Eden sea salt, Himilayan pink salt, or Maldon salts are excellent, but my current favorite is Premier Pink Salt by Premier Research Labs.
  • Use filtered water. If your recipe requires water, make sure it is good water. Filtered water tastes better and reduces the risk for contaminates in your kraut.
  • Sterilize your jar. You don't want unwanted bacteria in your kraut, so pour some boiling water into your jar (make sure the jar can handle it, otherwise it will break) to clean it out before you use it
  • Use non-metal utensils to scoop out the kraut. Metal reacts with fermentation.
  • Keep the kraut covered with brine. As you eat it, make sure it stays covered with liquid to prevent spoilage; if the brine doesn't cover it, add a little filtered water until kraut is sufficiently covered. 


  • You can't open the jar. Not uncommon - the salty liquid can make the jar top stick. Just run under hot water, and try using a cloth to get a better grip. It will open, I promise.
  • It isn't sour enough.  Reseal the jar and let it ferment longer.  Taste it again after another day or two.
  • It is too sour, tastes really acidic, or tastes bad and weird. You may have let it ferment too long, or some unwanted bacteria or pesticides may have found its way in. Trust your gut. If it tastes bad, say goodbye,  and put it in the compost.  Then get back on that horse and try again.
  • It grew mold. A little greenish or greyish mold on the top layer of kraut is fairy normal - just scrape off the moldy layer, and eat the rest (seriously). But if your mold is black, pink, or orange, or your kraut smells or tastes especially funky, send that kraut directly to the compost.  Again, trust your gut, and don't risk it.
  • Your kraut is dry and starting to turn colors or fade. As you eat it, the amount of liquid in your kraut may decrease. Add a little filtered water or leftover salty brine from another batch of kraut to fully cover it. By keeping it covered, you are keeping it safe from oxygen exposure, and therefore keeping it fresh and reducing spoilage.


so crisp, so sour, so pink! 

Cultured Kohlrabi Sauerkraut

yield 1 quart

This is delicious scooped on salads, eaten with grilled meats, or used in place of regular sauerkraut in any recipe. It is also very tasty wrapped with rice in simple vegan sushi rolls.  Don't be intimidated - there are a lot of instructions, but this couldn't be easier to make.  One disclaimer, though: you will make a big watery, salty mess on your countertop, so get your towels ready to clean up.  If you feel fancy, try adding a little shredded carrot, daikon radish, or ginger to this recipe for a fun variation.  don't be afraid. Just do it.  

4 medium kohlrabi, grated
1/4 small head red cabbage, finely shredded
4 scallions, thinly sliced
1 tsp red pepper flakes (optional)
2 Tbsp sea salt

1 quart glass jar, sterilized with boiling water

Combine kohlrabi and cabbage in a large bowl and sprinkle with salt.  With clean hands, massage salt into vegetables and squeeze, working them for about 5 minutes. Let sit for a few more minutes, and then massage again.  You could also pound with a kraut pounder or a big wooden spoon.  The cabbage and kohlrabi should be soft and nice salty juices should have formed in the bowl. Then add thinly sliced scallion and red pepper, and mix in.  Scoop out handfuls of cabbage mixture and squeeze out some of the liquid, then pack firmly into the jar, pressing down after each handful.  

Pack sterilized jar full of kraut, leaving 1" of open space at the top, and make sure that cabbage mixture is covered with the brine liquid.  Then put on jar lid tightly.  Place the jar in a dish on or a plate to catch any drips during the fermentation process, and let sit at room temperature to ferment 3-6 days.  

After 3-4 days, open jar (you may want to do this over the sink, it tends to bubble over), and taste the kraut.  If the kraut it isn't sour or tart enough for your tastes, reseal and let ferment another day or two.  Hotter temperatures will quicken fermentation time, colder temperatures will make it slower.  In my hot 87º F apartment, I fermented for 3 days and got a great kraut.  Just taste it as it goes along, and when it is how you like it, stop.

When kraut is done, place the jar in the refrigerator.    It will keep for 6 months in the refrigerator, and flavor gets better with age.


Other favorite Cultured Vegetable Recipes:



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Reader Comments (19)

This looks great! Am I correct in assuming that if metal reacts with fermentation that I should use a plastic canning jar lid? Or is the metal, coated-on-the-inside kind needed to provide a tighter seal? Thanks!

July 21, 2010 | Unregistered Commentercv

Hi cv-
You can use a plastic canning jar lid, but the lid never comes in contact with the kraut, so using metal is fine. None of the resources I have ever seen about lactofermenting point out metal lids as a problem. Good question though! Good luck! :)

July 21, 2010 | Registered CommenterKim

Thanks for all the tips Kim...I've done a bit of portions of the fermenting at Eco, but never the whole process at home, and it's nice to have a trusted resource to turn to. Pink sauerkraut is dreamy! ;-)

July 21, 2010 | Unregistered CommenterA-K

What a great looking recipe! I just opened up my fermented Kohlrabi after a week, made from an Alice Water's recipe for cabbage, and love the taste and smell of the Kohlrabi. I'm always a little leery of something going wrong, but it sounds like it should be pretty obvious if I've created something toxic?

July 29, 2010 | Unregistered CommenterPinkyAllen

Hi. I have 5 large Giant Kohlrabi "Superschmeltz" that I recently harvested and was wondering what to do with it. Now I know, thanx to you. By the way, even tho it's huge and, yes, huge varieties of anything are usually coarse, tasteless & fibrous, this giant kohlrabi is one hell of an exception. It lasts a long time at a cool temperature and it has a lovely texture. It is actually an improvement over normal kohlrabi. Really.

Thank you for your recipe. - Bettie.

September 19, 2010 | Unregistered CommenterBettie

PINKYALLEN - yes, it is fairly obvious if things have gone seriously awry. i hope your kraut turned out well!

BETTIE - wow, i've never heard of "superschmeltz" kohlrabi, that is fantastic! next year i will try to plant that instead. :) did you start from plant or seed?

September 21, 2010 | Registered CommenterKim

I planted from seed. Easy to grow but require lots of space. They are huge. Best of luck!!!

September 23, 2010 | Unregistered CommenterBettie

OK, it's me, I'm back.

I made some kohlrabi sauerkraut 2 ways. First way was finely shredded kohlrabi. Second way, the strands were more like julienned.

In any case, it has been 2 weeks and it's hardly sour at all. 95% salty taste and 5% sour, which is nothing. It should be the reverse. My house is about 68 degrees. Can you advise?

October 8, 2010 | Unregistered CommenterBettie

Hi Bettie!
That's so strange...my only thought is to let it sit longer. Traditional sauerkraut is sometimes fermented for 6-8 weeks, so perhaps yours just needs more time? Or, you could try adding a bit of a starter culture, like a tablespoon or two of kombucha or some whey. Is your kraut totally covered in brine?

October 8, 2010 | Registered CommenterKim

Hi. Thanks for replying. Yes, my kohlrabi is covered with brine. I suspect that I just have to wait a little longer...

October 10, 2010 | Unregistered CommenterBettie

I always let my Kohlrabi Kraut ferment for 4 weeks. Sauerkraut made from Kohlrabi is superior in taste and texture to Sauerkraut made from cabbage. I plant the giant types of Kohlrabi, called Kossak. These get very large, and one Kohlrabi will make a large batch. The batch I pulled today from my plastic Sauerkraut bucket was made with two Kossak Kohlrabis, and these two Kohlrabis filled 16 freezer bags.

October 14, 2010 | Unregistered CommenterKelly

Nice to hear that you also, Kelly, are using a giant kohlrabi. I think that Kossak & Superschmeltz are the same thing. In any case - aren't they NIFTY? You are right about how much sauerkraut you get out of even one root.

Kim, I don't have kombucha or whey, so I hope I did the right thing when I added some home-made pickled cucumber juice to the jars of kohlrabi-in-waiting. We shall see...

October 15, 2010 | Unregistered CommenterBettie

Do you have to keep the sauerkraut at a constant temperature when making it? We have an old farmhouse in the north and the temperature drops off pretty sharply at night, even in summer. Would fluctuations of 60 to 70 throw it off?

May 9, 2011 | Unregistered CommenterErin

Ideal fermentation temperatures are between 68º and 72º F, from what I've read - so I'd imagine that fluctuations in the 60º-70º F range would be fine. The cooler the temperature, the more time it will take - conversely, warm temperatures make for faster fermentation. But if you are staying in the 60º-70º degree range, it should be pretty consistent. While some schools of thought probably encourage consistent temperature, I can't imagine that through the long history of fermenting foods, everyone had temperature-controlled rooms! So I say go forth and ferment! Good luck :)

May 10, 2011 | Registered CommenterKim

Could I make this with 3 medium kohlrabi and 1 small beet and leave out the cabbage/onion? Just wondering if grated beet would work in this?

June 9, 2011 | Unregistered CommenterMelissa H

HI Melissa!
I've never tried it, but I don't see why it wouldn't work. Too many grated beets can sometimes get a little weird - the high sugar concentration in shredded beets can easily ferment too quickly and turn to alcohol and actually start to mold, which isn't cool. But the low concentration of beet in a mixture of beet and kohlrabi as you mentioned shouldn't have a problem. if you try it, do let me know how it works for you!
Kim :)

June 11, 2011 | Registered CommenterKim

get 1/2 gallon wide mouth Ball jar(~$2); drill (or cut) 3/4 inch hole in Ball plastic wide mouth lid/cover; Insert #2 drilled rubber stopper with wine/beer fermentation bubbler inserted in stopper filled with water to the mark on the bubbler. Place stopper w/ bubbler (both for about $2) into hole in plastic lid. After placing mix in jar, place a nylon bag full of marbles/glass beads/glass balls (about $1) as a weight on mix so that brine is above mix and leaves a 3/4 inch head space. Screw lid with stopper/bubbler onto jar. This setup insures no oxygen in jar during fermentation (ie. no mold). Cuts way down on overflows and possible bursting of jar or lid due to pressure build up. Stopper & Bubbler can be found at wine/beer making store or online; marbles at a Dollar store and jar at most hardwares. Total cost of around $5. Thx for the recipes.

October 16, 2011 | Unregistered CommenterMiadhach

So am I reading this right that you don't add any water and that the salt pulls enough fluid from the veggies to make the brine??

June 2, 2012 | Unregistered CommenterBarbara

I never try to taste this type of food,But knowing it's benefit makes me curios what it taste and if it is delicious.

October 7, 2012 | Unregistered CommenterThe Vale Group
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo