Tuesday, March 30, 2010

Lacto-Fermented Kohlrabi Pickles


We've had a warm spell here for a few days (Santa Ana winds) and during those warm & dry days I usually like to ferment things (whether food or drinks)...Fermentation is fun & rewarding!

I had some kohlrabi in the fridge so I figured it was a good time to try Kim's recipe for pickled kohlrabi spears (she has so many wonderful recipes on her blog...and a cookbook in preparation ;) ). I had to do some slight modifications: I didn't have any dill seeds so I replaced them with anise seeds and only used 1 tbsp salt instead of 2 (my body doesn't tolerate salty foods well and I think that 1 tbsp of salt per quart of water is more than sufficient)...Note that there's no whey in this recipe.

Since the temperatures outside were in the 80s, my kohlrabi fermented in only 24 to 36 hours (the jar on the right in the picture). I'm also having a lemon balm infusion to ferment (with a bit of honey and raisins) but that's another story...

1 comment:

Anonymous said...

You should be sure to add at least enough salt to ward off any "unwanted guests" while also maintaining a nice salty environment for your lacto bacteria to thrive in!

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