Kohlrabi sauerkraut is a delicious and straightforward recipe that showcases the unique flavor and texture of kohlrabi. This variation of sauerkraut offers a refreshing twist, perfect for those looking to try something different from traditional cabbage-based krauts. With its tangy and slightly crunchy profile, kohlrabi sauerkraut is a versatile condiment that can be enjoyed in a variety of dishes.
Through the process of fermentation, the kohlrabi transforms into a tangy and flavorful condiment that pairs well with sandwiches, salads, or as a side dish to complement your favorite meals. With a few simple ingredients and careful attention to the fermentation process, you can create your own homemade kohlrabi sauerkraut.
Now, let’s dive into the ingredients and instructions to guide you through the process of making this delightful kohlrabi sauerkraut.
Yield: About ½ gallon
(fermentation vessel: 1 gallon)
INGREDIENTS:
- 3½ pounds kohlrabi
- 1–1½ tablespoons unrefined sea salt
INSTRUCTIONS:
- Rinse the kohlrabi in cold water, then peel and shred it using a knife or mandoline. Transfer the shredded kohlrabi to a large bowl.
- Add 1 tablespoon of salt to the shredded kohlrabi and use your hands to massage it into the vegetables. Taste the mixture and adjust the salt if needed. The kohlrabi should be seasoned but not overpoweringly salty. As you massage, the kohlrabi will become wet and limp, and liquid will start to pool. If there isn’t much brine, cover the bowl and let it stand for 45 minutes, then massage again.
- Transfer the shredded kohlrabi, a few handfuls at a time, to a 1-gallon crock or jar. Press down on each portion with your fist or a tamper to remove any air pockets. The pressure should cause brine to rise to the surface. Leave about 4 inches of headspace in a crock or 2 to 3 inches in a jar. Place a piece of plastic wrap on top of the kohlrabi. For a crock, use a plate that fits the opening and weigh it down with a sealed water-filled jar. For a jar, use a sealed water-filled jar or a ziplock bag as a follower and weight.
- Set the crock or jar on a baking sheet and place it in a cool area away from direct sunlight. Allow the kohlrabi to ferment for 4 to 14 days. Check daily to ensure that the vegetables are fully submerged in brine, pressing down as needed to bring the brine back to the surface. Some harmless scum may form on the surface, but consult the appendix if you have any concerns.
- On day 4, you can start testing the kraut. It should taste like traditional sauerkraut, pleasantly sour, with the kohlrabi slightly softened but still retaining some crunch.
- Once the kraut reaches your desired flavor and texture, ladle it into smaller jars and press it down. Pour any remaining brine into the jars. Seal the lids tightly and store the kraut in the refrigerator. It will keep well for up to 1 year when properly refrigerated.
By following these steps, you can create your own batch of flavorful and tangy kohlrabi sauerkraut. Enjoy its unique taste and versatile uses as a condiment or side dish to elevate your meals.
