Gastronomixs

Fermented rolled kohlrabi

A preparation of kohlrabi that is similar to sauerkraut.

Creation by Angélique Schmeinck.

Makes 250g.

Fermented rolled kohlrabi

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Ingredients

3

g

coriander seeds

3

g

fennel seeds

750

ml

water

250

ml

whey

50

g

salt

2

 

kohlrabies

Preparation method

  • Crush the coriander seeds and fennel seeds.
  • Make a brine by mixing the water, whey, crushed spices, and salt. 
  • Stir well until the salt has dissolved.
  • Peel the kohlrabies and cut into long slices with a Japanese mandolin.
  • Tightly roll up the slices and put them flat-side-down into a vacuum sealer bag.
  • Add the brine and seal the bag by slightly pulling vacuum.
  • Ferment at room temperature for four to six days, until the kohlrabi has a subtle tangy flavour.

Serving suggestions

  • In a composition with components of oyster, vadouvan, and seaweed.
  • In a composition with components of pork, tarragon, and potato.
  • In a composition with components of Jerusalem artichoke, onion, and fennel. 

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