Pickled kohlrabi has a crisp and crunchy texture and the flavor is very mild. I’d say it’s a perfect vegetable to ferment!

I just pickled kohlrabi for the first time and loved the results, so I wanted to share my recipe with you!

Kohlrabi is a vegetable that belongs to the cabbage family – I devoted a whole separate blog to this interesting bulb and you can find out more here.

When I pickled kohlrabi, it kept its crisp and crunchy texture and the flavor was very mild. I’d say it’s a perfect vegetable to ferment especially for people who are just getting accustomed to the taste of fermented foods or who are starting to ferment foods on their own.

If you’d like to find out more about the benefits of fermenting, please read my blog on fermenting.

pickled kohlrabi

Pickled Kohlrabi


1 kohlrabi bulb, peeled and sliced
1 Tbsp dill seeds or fresh dill plant with seeds and stem
2-3 bay leaves
1 Tbsp whole black pepper
2 Tbsp sea salt, preferably Celtic or Himalayan
Filtered water

  1. Place sliced kohlrabi into a glass jar making sure there is at least 1 inch of empty space at the top of the jar. I really like the brine so I to leave 2 inches of space this way I can add more water and create more brine.
  2. Add the spices and salt.
  3. Poor enough water to cover, more if you’d like. Make sure to leave at least ½ inch below the top of the jar.
  4. You don’t have to cover with a lid, just put something on top to keep kohlrabi slices under water. Keep at room temperature for 3 days. Time of fermentation may differ slightly depending on the temperature of the room. The warmer it is, the faster the fermentation will happen.
  5. On the second day, you might notice a bit of bubbling at the top of the jar. This is normal and it means the “magic” of fermentation is happening.
  6. Taste after 3 days to see if you like the flavor. You are looking for a slightly acidic, salty and fizzy taste. There is no right or wrong when it comes to the taste. It’s really just based on your preference. The longer you leave the jar out, the more acidic the taste will become.
  7. When you are satisfied with the taste, transfer the jar to the fridge.
  8. It’s hard to say how long it will store in the fridge. I’ve had ferments last for several years in the fridge, but most of them are eaten up and gone long before they have the chance to go bad!
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