Kohlrabi Kimchi
Learn how to make Kohlrabi Kimchi, a vibrant, gut-friendly ferment combining crunchy kohlrabi, kale, and traditional Korean spices. Quick, delicious, and packed with probiotics!
Equipment
- 1 1-litre clip jar
- 1 pickle weight gü jars work really well
- Grater
- Bowl
- Sharp knife
- Chopping board
- Blender or pestle and mortar
Ingredients
- 1 Large kohlrabi grated
- Kohlrabi leaves finely sliced. Add extra kale if no leaves
- 2 Carrots grated
- 3 Large kale leaves finely sliced
- 3 Spring onions finely chopped
- 1 inch piece Ginger grated or finely chopped
- 4 Garlic cloves finely chopped
- 1 tbsp Sesame oil
- 1 tbsp Fish sauce or vegan alternative (optional)
- 2 tbsp Gochugaru (Korean red peper powder) or mild-medium chilli powder
- 1 tbsp Sesame seeds
- 1 tbsp Goji berries Optional
- 1.5 tbsp Natural salt like sea, or Himalayan salt
- 1.5 litre water
Instructions
Preparation and Soaking
- Disolve the salt in the water.
- Place the grated kohlrabi, carrots, kale, and kohlrabi leaves in a large bowl and cover it with salt water brine. Cover and leave to soak for 6 hours.
- Place the spring onion, ginger, garlic, sesame oil, fish sauce, and gochugaru in a blender or pestle and mortar and blend/grind to a fine paste. Refrigerate.
- After 6 hours, drain the vegetables, reserving a little of the liquid.
- In a large bowl mix the vegetables, kimchi paste, sesame seeds and goji berries until well combined.
- Transfer to the jar, firmly pressing down the contents as you go to eliminate any air pockets.
- Add a little reserved liquid to cover the surface and place a pickle weight or Gü jar on the lid to weigh the contents down.
Fermenting
- Taste after 6-7 days. It should be tangy and slightly fizzy but still retain a crunch.
- When you are happy with the taste, refrigerate and Enjoy!