Kohlrabi is an odd looking bulb and as a crucifer it can help to balance your oestrogen levels and support your liver. This is no traditional sauerkraut as there is no cabbage at all.
Crunchy and sweet, kohlrabi is the perfect vegetable to ferment and is great for your gut health.
2 medium to large kohlrabi (washed, peeled and grated)
2 tsps sea salt
1 tsp coriander seeds (you can use fennel seeds or cumin seeds as well)
1/2 tsp black peppercorns
In a large bowl, combine the shredded kohlrabi and salt. Knead for a few mins, as you would dough, and let it rest for 10 mins to allow the juices to develop.
Mix in the coriander seeds and black peppercorns
Transfer mixture into a sterilized jar. You can sterilize the jar by rinsing it with boiling water and letting the jar dry naturally.
Pack the kohlrabi down in the jar so that it is submerged in juice. Add a little water if needed to cover the shredded kohlrabi. Make sure to leave 5cm space at the top.of the jar.
Cover the jar with a tight lid and leave at room temperature for 14 days or until the kraut beocmes tart and soft.
Rmove the air daily to release the excess pressure. After 3 days I would recommend sampling it until you are happy with the tast and texture.
When you are happy with the taste and texture, put jar in fridge and add your kraut to soups, salads and sandwiches
Recipe adapted from Cooking for Hormone Balance by Magdalena Wszelaki