Lacto-Fermented Kohlrabi Pickle with Fennel Seed, Dill & Chili
This is a clean, crunchy lacto-ferment that turns kohlrabi into bright, lightly tangy pickles with a subtle anise lift from fennel seed and a fresh, green finish from dill. It’s simple enough for everyday snacking, but the spice profile tastes polished—like a composed garnish for grilled meats, rice bowls, or sandwiches. Expect a crisp bite, gentle funk, and a glossy, briny snap that gets more complex over 5–10 days.
Total time: 10095 minutes
Yield: Makes about 1 L jar (about 8 condiment servings)
Ingredients
- Kohlrabi, peeled, cut into batons (about 650 g; ~2 medium bulbs)
- Non-iodized fine sea salt (20 g; about 1 Tbsp + 1 tsp)
- Filtered water (980 g; about 980 mL / 4 cups + 2 Tbsp)
- Garlic, lightly crushed (2 cloves; ~6 g)
- Fresh dill (10 g; about 1 loose cup fronds, or 2 dill sprigs)
- Fennel seeds (2 g; about 1 tsp), lightly crushed
- Coriander seeds (2 g; about 1 tsp), lightly crushed
- Dried chili flakes (1 g; about 1/2 tsp) or 1 small dried chili
- Black peppercorns (1 g; about 1/2 tsp)
- Bay leaf (1; optional)
Instructions
- Wash a 1 L jar and lid with hot soapy water, rinse well, and let air-dry. (Clean is key; sterile isn’t required, but avoid residue.)
- Peel the kohlrabi generously (remove fibrous outer layer), then cut into 8–10 cm batons (think “fry” shape). Keep thickness fairly even so they ferment at the same pace.
- In a bowl or measuring jug, dissolve the salt in the water until the brine tastes pleasantly salty but not harsh.
- Add garlic, dill, fennel seed, coriander seed, chili, peppercorns, and bay leaf (if using) to the bottom of the jar.
- Pack kohlrabi batons in tightly so they don’t float, leaving 2–3 cm of headspace.
- Pour in brine to fully cover the kohlrabi by at least 2 cm. Use a clean fermentation weight or a small food-safe zip bag filled with a little extra brine to keep everything submerged.
- Loosely cap the jar (or use an airlock lid). Set it on a plate (to catch any overflow) at cool room temperature—ideally 18–22°C.
- For days 1–3, check daily that the vegetables stay submerged. You should see tiny bubbles and the brine may turn slightly cloudy—good signs.
- Start tasting on day 4. It’s ready when it smells pleasantly sour (like fresh pickles, not rotten), tastes tangy, and the batons are still snappy.
- Once you like the acidity (typically 5–10 days), tighten the lid and refrigerate. The flavor will keep developing slowly.
- To serve it in a more elevated way: drain a portion and toss with a drizzle of good olive oil and a pinch of flaky salt, then top with more fresh dill fronds and a few crushed fennel seeds. Serve alongside grilled chicken, burgers, or rice bowls for a crisp, aromatic counterpoint.
Notes
Salt choice: use non-iodized salt (iodine can slow fermentation). Water: filtered is best if your tap water is heavily chlorinated. Flavor tweaks (still simple): swap dill for tarragon; add 1–2 thin slices of fresh ginger; or add a small strip of kombu for subtle umami. Storage: refrigerated, it stays crisp 3–4 weeks (often longer). Keep pieces submerged in brine for best texture. Food safety: fermentation speed depends on temperature; warmer goes faster and softer, cooler goes slower and crunchier.