Nutrition Facts
4 servings
4
Recipe for Radish and Kohlrabi Pickles
A pickle recipe. Photo credit: © JM Péchart
Ingredients
1 pink radishes
1 large kohlrabi
1 shallot
60 non-chlorinated water
18 Salt
1 yellow and black mustard seeds
1 coriander seeds
1 whole black pepper
Directions
1
Prepare the brine by mixing 600 ml of non-chlorinated water and 18 g of coarse sea salt until the salt is dissolved. (This is 30% salt relative to the water).
2
Cut the peeled kohlrabi into cubes or sticks. Leave the radishes whole. You can leave 1 or 2 cm of the tops. Peel and slice the shallot.
3
Fill the jar by layering the spices.
4
Cover with brine.
5
Seal tightly and keep at room temperature for 1 week to start the fermentation.
6
Store ideally at around 15°C. Consume starting from 2 weeks.
7
To finish, note: If your water is chlorinated, you should let it sit in an open pitcher for 1 to 2 hours to evaporate the chlorine.
Ingredients
Ingredients
1 pink radishes
1 large kohlrabi
1 shallot
60 non-chlorinated water
18 Salt
1 yellow and black mustard seeds
1 coriander seeds
1 whole black pepper
Directions
Directions
1
Prepare the brine by mixing 600 ml of non-chlorinated water and 18 g of coarse sea salt until the salt is dissolved. (This is 30% salt relative to the water).
2
Cut the peeled kohlrabi into cubes or sticks. Leave the radishes whole. You can leave 1 or 2 cm of the tops. Peel and slice the shallot.
3
Fill the jar by layering the spices.
4
Cover with brine.
5
Seal tightly and keep at room temperature for 1 week to start the fermentation.
6
Store ideally at around 15°C. Consume starting from 2 weeks.
7
To finish, note: If your water is chlorinated, you should let it sit in an open pitcher for 1 to 2 hours to evaporate the chlorine.
Notes
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