With this recipe you can learn how to naturally ferment kohlrabi to make a naturally fermented kohlrabi pickle that is packed full of nutrients and good bacteria.
"I was always so excited about the kohlrabi that we grew on our self-sufficient Aberdeenshire croft when I was a child. It has a lovely dense sweetness as well as a crisp crunchy turnipy aspect. It is a lovely surprise ingredient in a stew, roasted or just steamed and sprinkled with lemon zest!"
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