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German · Preserve / ferment
Kohlrabi Kraut with Sea Palm
Coarsely grated kohlrabi salted and fermented in a crock with a little dried sea palm. The result is a moist, mildly sour kraut studded with chewy, mineral-tasting seaweed.
- YieldServes 8
- Hands-on1 h 30 min
- Total14 d
- Difficulty
Ingredients
- 1.1 kgkohlrabi, peeled and coarsely grated (about 2 1/2 lb)
- 25 gpickling salt, about 1 1/2 tbsp, divided in two
- 7 gdried sea palm fronds, 1/4 oz, snipped into short pieces
If needed
- 240 mllight topping-up brine, 1 tsp pickling salt stirred into 1 quart water; only if the kraut is not submerged by next dayoptional
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