Kohlrabi Kraut
This kohlrabi kraut is made with three ingredients and results in a zippy and tangy condiment that rivals sauerkraut for adding deliciousness to anything you slather it on.
Equipment
- 1-to 1 1/2-gallon (3.8-to 5.7-l) fermenting crock with stone weights or a clean 1-gallon glass jar and a 1-gallon resealable bag
Ingredients
- 3 pounds kohlrabi, peeled and grated
- about 1 oz Kosher salt
- 2 teaspoons finely grated Meyer lemon zest
Instructions
- Weigh the prepared kohlrabi. You’ll need 2 percent of this weight of salt. [Editor’s Note: The amount of salt needs to be precisely correlated to the amount of kohlrabi. For 3 lbs (1.4 kg) kohlrabi, you’ll need 1 oz [28 g] salt.]
- In a very large bowl, combine the kohlrabi, salt, and lemon zest. Mix very well with your hands, spending about 5 minutes firmly scrunching, squeezing, and rubbing the mixture together until the kohlrabi is limp and has released a lot of its liquid.
- Transfer the kohlrabi mixture, a handful at a time, to the crock or jar, using your fist to firmly press the mixture after each addition. Pour in any liquid left behind in the bowl. There should be enough liquid to submerge the kohlrabi.
- Add the stone weights or a resealable bag filled with water* to weigh the kraut and keep it submerged. The kohlrabi should be completely submerged. Press down firmly, cover, and seal.
☞ TESTER TIP: If you’re using the jar and resealable bag method for weighing the kraut, you’ll want to fill the bag with a brine solution of 30 grams of salt for every 2 cups water. That way, if your bag leaks, the fermenting kraut won’t be watered down.
- Place the container on a plate to catch any drips in a place that’s approximately 65°F (18°C) and away from direct sunlight. Let ferment for about 10 days, checking every few days to assess the progress. Reweigh the kraut, recover the crock or jar, and continue to ferment until the taste is to your liking.
- Transfer to clean, airtight containers, add enough of the liquid to cover, and store in the fridge for up to 3 months.
Nutrition
Serving: 1serving | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 12mg | Fiber: 2g | Sugar: 2g