Fennel, Kohlrabi, And Green Apple Relish

• 6 kohlrabi, peeled and sliced into matchsticks
• 6 fennel bulbs, sliced thinly
• ½ cup of fennel fronds, finely chopped
• 2 small green apples, cored and finely chopped
• 3½ teaspoons finely ground unrefined sea salt

INSTRUCTIONS:

1. Combine the ingredients in a large mixing bowl and knead until they release their juice.
2. Layer the mixture into a quart-sized fermentation crock, packing it tightly so that any air bubbles escape.
3. Ensure that the ingredients are completely submerged in the brine and that the brine rests below the lip of the crock by at least 1 inch.
4. Close the crock and ferment at room temperature for 10 to 14 days before tasting.
5. If desired, continue fermenting until the relish achieves the level of sourness you prefer, testing every 3 to 5 days.
6. Transfer to the refrigerator, root cellar, or other place of cold storage once the relish achieves the desired level of sourness.
7. Use the relish within 6 months.