Pickled kohlrabi - 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!

Here are some simple facts about this vegetable. First, kohlrabi is not a root but, rather, a modified stem. Second, its skin can be green or purplish, but the flesh is always white. Third, the leaves are similar to kale or collard greens and are edible, as well as its round-shaped bulb. And finally, its deliciously crunchy flesh has a radish-like crisp texture and a sweet and refreshing cucumber-like taste.

Kohlrabi has a generous combination of minerals, vitamins, and phytonutrients. It is especially abundant in vitamin C, B6 vitamin, and copper. It is low on glycemic index and load, so it is compatible with low-carb eating and excellent for people with blood sugar regulation issues. Kohlrabi leaves are also very nutritious greens rich in carotenes, vitamin K, minerals, and a B-complex group of vitamins. 

I devoted a separate blog to this attractive bulb, and you can find out more here.

When I pickled kohlrabi, its texture remained crisp and crunchy, and the flavor was mild and pleasant. It’s a perfect vegetable to ferment, especially for people just getting accustomed to the taste of fermented foods. It’s also a great recipe to start your journey of fermenting foods at home.

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, ensuring there is at least 1 inch of empty space at the top. 
  2. Add the spices and salt.
  3. Pour 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 it with a lid; just put something on top to keep kohlrabi slices under water. Keep at room temperature for three days. The fermentation time may differ slightly depending on the room’s temperature. The warmer it is, the faster the fermentation will happen.
  5. On the second day, you might notice some bubbling at the jar’s top. It is common and means the “magic” of fermentation is happening.
  6. Taste after three 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 just based on your preference. The longer you leave the jar out, the more acidic the taste will become.
  7. Transfer the jar to the fridge when you are satisfied with the taste.
  8. It’s hard to say how long it will store. 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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