I adore kohlrabi. After leaving the farmer's market with a bag full of it last week, I thought pickling some would be fun. I wanted something like dill pickles, so I cut the kohlrabi into spears/sticks, and flavored them with dill weed, dill seeds, and caraway seeds. They turned out marvelously - crisp, salty, and full of dill and caraway goodness. My dad is in town visiting this weekend, and he also gives them a big thumbs up. He was a little hesitant to try them after seeing all the carbonation and crazy foam explode from my jar when I opened it. After his first bite, however, he was quickly converted to a homemade kohlrabi pickle fan, and asked for more.
Since it is so hot, and my apartment is about 75*-80*, I let my kohlrabi sit out for about 2 1/2 days instead of 3-4. I've read that 70* is the perfect temperature for fermentation, so temps hotter or cooler than this will alter the rate at which it ferments. I think 2 1/2 days was a good choice!
As soon as my garden yields enough cucumbers, I plan on making
pickles. But until then, kohlrabi pickles will be a great substitute! I will be making these again. Nothing is easier - if you can cut vegetables, fill a jar, and let something sit on the counter for a few days, you can pickle your own vegetables.
VINEGAR FREE, LACTO-FERMENTED PICKLED KOHLRABI SPEARS WITH DILL AND CARAWAY (gluten free, raw, vegan)
yield 1 qt
2 large kohlrabi bulbs
2 T salt
many sprigs of fresh dill
1 tsp dill seed
1 tsp caraway seed
1-1 1/2 c water
- Wash and peel kohlrabi well, then slice into long sticks about 1/4" x 1/4". Sneak a few of them raw and enjoy how delicious and crunchy kohlrabi is!
- Put sticks in jar, layering with dill, dill seed, and dill weed. As you are putting them in jar, press down lightly with a wooden spoon, and continue filling until there is about 1" between kohlrabi and top of jar.
- Mix together salt and water, and pour over kohlrabi until covered, leaving 1" at the top. Cover tightly.
- Let sit out at room temperature (around 65* -70* F) for about 3 days. Temperatures hotter than this will make things ferment more quickly, cooler temps will make for slower fermentation. So, follow your intuition. Transfer to cold storage after fermenting.
- Can be eaten immediately, or kept for up to 8 months in the refrigerator. Gets better with age!