Kindly sent in by Amy

Sauerkraut is delicious and good for your gut - it provides probiotics and vitamin K2 as well as other nutrients.

Kohlrabi makes a beautiful and quick and easy kraut as it gives up its liquid easily into a beautiful preserving brine.

Keep everything including hands, jar, and utensils clean.

Ingredients

• Kohlrabi

• Salt

• Clean jar

Method

• STEP 1
  Peel and weigh the kohlrabi, then grate.

• STEP 2

  Massage with sea salt (2% of the Kohlrabi's weight) until it has given up lots of lovely liquid. Only takes about 5 minutes. Keep the liquid (known as brine).

• OPTIONAL
  You can extra flavour to the kraut when massaging. I like carraway, cumin seeds, lemon zest, fresh thyme, chipotle chilli flakes.

• STEP 3

  Pack grated kohlrabi into a clean jar squeezing out air pockets. Pour over the brine created in step 2. Make sure all of the Kohlrabi flesh is under the liquid (I press down with a cabbage leaf or baking paper and weight (an egg cup or jar). Loosely secure jar lid.

• STEP 4

  Leave on counter top to ferment for 2-5 days. Fermentation happens more rapidly in summer when it's warm. It will bubble, release lid a few times to burp the ferment! Taste after a few days and if it has a nice fermented tang, refrigerate. It will keep there for a good long while.
  

  Follow same recipe for traditional cabbage kraut. You will just need to massage in the salt for longer as it doesn't give up it's liquid as quickly.