Step 1: Prepare the Kohlrabi

Wash the kohlrabi thoroughly.

Remove the tough outer skin using a vegetable peeler or knife.

Grate the bulbs using the coarse side of a box grater or a food processor fitted with a grating attachment.

Place the grated kohlrabi into a large bowl.

Step 2: Add the Salt

Weigh the grated kohlrabi.

Add salt equal to 2,5% of the total vegetable weight.

For example:

• 500 g kohlrabi = 12.5 g salt
• 1 kg kohlrabi = 25 g salt
• 1.5 kg kohlrabi = 37.5 g salt

Sprinkle the salt evenly over the grated vegetables.

Step 3: Massage the Vegetables

Massage the salt into the kohlrabi for 5–10 minutes.

As you work the mixture, moisture will begin to release naturally.

The grated kohlrabi should become glossy and slightly softened.

Allow it to rest for 10 minutes if additional liquid is needed.

Step 4: Add Flavorings

If using herbs, spices, garlic, or chilli, mix them in thoroughly at this stage.

Step 5: Pack the Jar

Transfer the mixture into a clean glass jar.

Press firmly after each handful to eliminate air pockets.

Continue packing until all the vegetables are in the jar.

The released brine should rise above the vegetables.

Leave approximately 3–5 cm (1–2 inches) of headspace.

Step 6: Keep Everything Submerged

Place a fermentation weight on top.

All vegetable matter should remain below the brine to prevent mold formation.

If necessary, add a small amount of 2% salt brine.

Step 7: Ferment

Cover the jar with:

• A fermentation lid
• An airlock
• Or a loosely fitted lid

Place the jar out of direct sunlight at:

18–24°C (64–75°F)

Ferment for:

• 7 days for a mild ferment
• 14 days for balanced flavor
• 21 days or longer for a deeper tang

Taste periodically until the flavor suits your preference.

Step 8: Store

Once fermentation is complete, seal the jar tightly and move it to the refrigerator or a cool cellar.

The flavor will continue to mature slowly.