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"It's Alive!": Cultured Kohlrabi Sauerkraut and a few tips and tricks (gluten-free, vegan, raw, ACD)

Posted Jul 20 2010 10:01pm

I needed to clear out my crisper before heading out to New York City a couple of weeks ago .   I decided to whip up a two batches of cultured vegetables, my absolute favorite way to preserve the harvest.  

A friend recently told me that Common Roots Cafe , a local organic restaurant, is serving grated pickled kohlrabi with their entrees.  Inspired, I decided to embark on a pickled grated kohlrabi adventure of my own, a departure from my usual pickled kohlrabi spears (from this recipe or this recipe ).  I combined shredded kohlrabi with red cabbage,  scallions, and red pepper flakes, inspired by the flavors of kimchee and Japanese sauerkraut, sealed up the jars, and hoped for the best.  

a portrait of kohlrabi

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