It takes 1 week to ferment kohlrabi – so bear this in mind when planning to make and use this recipe.
- 1 kohlrabi, peeled and finely diced or sliced
- 20g of sea salt
- 60g of sugar
- 60g of ginger, peeled
- 30g of garlic, peeled
- 1 red chili, deseeded
- 40g of fish sauce, or light soy sauce
- 40g of water
2. Blend all ingredients (except diced kohlrabi) in high-speed blender until it forms a paste.
3. In large bowl, combine kohlrabi and paste.
4. Pack tightly into clean, glass quart jar, making sure that all the kohlrabi is submerged.
5. Fill plastic ziplock bag with 1-2 cups water, or glass marbles. Seal. Use ziplock bag as a weight to keep the kohlrabi under the water level in the jar. Or I also use glass weights and airlocks from Masontops. (See picture above)
6. Cover with cloth or airlock and place in a cool, dark place for 1 week. Check periodically to ensure that the kohlrabi stays submerged.
7. Once the texture and flavor are to your liking, place the jar in the fridge where the fermentation will slow down.