Naturally Fermented Kohlrabi Carrot Pickles – Crisp and Bright
After brining with spices and water and left to ferment for 4-5 five days, you’ll have probiotic-rich and flavorful, naturally fermented Kohlrabi Carrot Pickles. These crisp and bright-tasting pickles add a welcome crunch when tossed into salads, layered in sandwiches, rolled in lettuce wraps with homemade Hummus or served alongside a veggie burger. Lacto-fermented Kohlrabi Carrot pickles make a great introduction both to the little-known kohlrabi and to the art of fermentation.
♪♫• The kohlrabi song ♪♫•
Whenever I hear the word “kohlrabi” (kohl-rah-bee) my mind quickly jumps to the first two lines of the 1958 song Volare. Listen to Dean Martin’s version to get the melody. Then simply replace the words volare and contare with kohlrabi, and sing a tune that will stay with you throughout the day. 🙂
♪♫• Kohlrabi, oh oh
Kohlrabi, oh oh oh oh ♪♫•
So what’s a kohlrabi?
Without a doubt, a kohlrabi is one of the most unusual looking of vegetables, especially with its greens still attached. A cruciferous vegetable, kohlrabies come loaded with all the nutrition of their large family of cousins, including cabbage, cauliflower and broccoli.
Although some Eastern Europeans eat them unpeeled like an apple, most people prefer to peel the thick skin. Whether purple or light green, kohlrabies resemble a juicier, sweeter version of broccoli stems or cabbage hearts. In addition to making naturally fermented Kohlrabi Carrot Pickles, enjoy kohlrabies:
- Served raw in salads or with dips.
- Wedged and cooked with Indian spices.
- Roasted, sautéed or grilled.
- Baked in a cream sauce.
- Substituted for green papaya in Thai Green Papaya Salad.
Pickles made naturally
No vinegar in these naturally fermented Kohlrabi Carrot Pickles. The sour flavor, and the host of beneficial bacteria, comes from the process of lacto-fermentation (lactic acid fermentation). Eating naturally fermented instead of vinegar-brined pickles (often called “quick pickles”) enhances your gut bacteria. Lacto-fermentation produces probiotic, enzyme and nutrient-rich foods that
♥ taste sensational,
♥ balance intestinal flora,
♥ support the immune system,
♥ improve digestion and elimination, and
♥ boost the nutrient levels of foods eaten along with them.
Naturally Fermented Kohlrabi Carrot Pickles
Try these crisp, delicious and good-for-you naturally fermented Kohlrabi Carrot Pickles in wraps with hummus, diced in salads, alongside sandwiches or burgers and straight from the jar. Thank you, Jody Williams, for inspiring this recipe.
Makes 1 quart Printer-Friendly Recipes
Active Time 20 minutes
Total Time 4-5 days for fermentation
1 ½ tablespoons salt, i.e., Celtic or Himalayan
1 large kohlrabi
3 medium organic carrots
3 flat leaf parsley stems with leaves, washed and dried
2 cloves peeled garlic, thinly sliced
6 green cardamom pods, lightly smashed
2 teaspoons coriander seeds
½ teaspoon Aleppo pepper flakes or other red pepper flakes
1 bay leaf
¼ cup whey (instructions below)
- Dissolve the salt in ¾ cup of hot water. Set this brine aside while you prepare the vegetables.
- Peel the kohlrabi. Cut it into ¼-inch matchsticks.
- Wash but don’t peel the carrots. Cut them into approximately ¼ by 2-inch matchsticks.
- Place the parsley, sliced garlic, cardamom pods, coriander seeds and Aleppo pepper in the bottom of a quart Mason jar with a tight-fitting lid.
- Pack the kohlrabi and carrot matchsticks in the jar. Leave at least 1-1 ½ inches of headspace between the top of the vegetables and the top of the jar. Fit the bay leaf into the jar.
- Add an additional ¾ cup of cold water to the brine. When room temperature or cooler, pour the brine over the vegetables in the jar. Then pour in the whey.
- Top the vegetables with ceramic or glass weights to press the vegetables under the brine. Screw on the lid.
- Place the jar in a cupboard to ferment at room temperature. Burp the jar once a day. With a clean spoon check the flavor of the brine after 4 days. If you like the flavor, transfer the now naturally fermented Kohlrabi Carrot Pickles to the refrigerator. If you prefer your pickles more sour, let them continue to ferment at room temperature. Taste the brine daily until they are just right for your taste.
- Then transfer your pickles to the refrigerator for about 6 months or more. The good news, they taste even better with age.
Whey & Yogurt Cheese
- Make whey by straining organic, plain whole milk yogurt with “live and active cultures” through four layers of damp, food-grade cheesecloth for 4-8 hours or more.
- The longer the yogurt drains, the more whey you’ll have and the thicker the yogurt cheese.
- Refrigerate yogurt cheese up to two weeks. Refrigerate whey (strained of all yogurt) in a clean jar for a couple of months.
- Add whey to smoothies, bread dough and/or any number of recipes for fermented beverages, vegetables, and fruits.
- Note: Begin straining the yogurt at least an hour before beginning to prepare your Kohlrabi and Carrot Pickles so you’ll have the whey you require for the recipe.