Kohlrabi pickled in lactic acid

Ingredients for 1 servings:

• 2 kohlrabi
• n. B. water
• Sea salt, coarse, iodine-free
• 1 m.-sized onion(s), cut into coarse strips
• 3 allspice berries per jar
• 4 peppercorns per jar
• 1 small bay leaf per jar

Instructions

Working time approx. 15 minutes; Rest period approx. 28 days; Cooking/baking time approx. 1 minute; Total time approx. 28 days 16 minutes

Too much kohlrabi? Just pickle it. Makes 2 jars of 700 ml each.

Peel the kohlrabi and cut it into chip-sized pieces. Layer it in two jars with the onion strips and the spices. Fill with water, then pour this into a saucepan, measuring as you go. Add 3% sea salt (30g per liter), bring to the boil, and allow to cool. Divide it between the two jars until everything is well covered. Screw the lid on tightly and leave to stand in a dark place at room temperature for about a week. It’s best to place it on a surface or tray in case some juice runs out. If the liquid turns milky and small bubbles rise, everything is OK. Then place it in a cooler, dark place. If possible, allow it to ripen for about 2-3 weeks at around 10-15°C. Then you can enjoy it. Tip: Juniper berries or chili also go well as a seasoning. The kohlrabi will keep for several months without a refrigerator or freezer.