Lacto-Fermented Kohlrabi Pickle with Fennel Seed, Dill & Chili
Davis Whitehead·168 hr 15 min·Makes about 1 L jar (about 8 condiment servings)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.
- fermented
- pickle
- vegan
- gluten-free
Ingredients
- Main ferment
- •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)
- Aromatics (simple but “chef-y”)
- •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
Prep (sanitize + cut)
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.
Make the brine (2% salt)
In a bowl or measuring jug, dissolve the salt in the water until the brine tastes pleasantly salty but not harsh.
Tip: If you want to be ultra-precise, keep the ratio at 20 g salt per 1000 g total brine (2%).
Pack the jar
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.
Ferment
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.
Chill + “Michelin” finish
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.
Troubleshooting (quick)
- If you see white film on top: usually kahm yeast—skim it, keep everything submerged, and continue.
- If you smell moldy/putrid or see fuzzy mold: discard.
- If it’s too salty: next batch, drop to 18 g salt per 1000 g brine (1.8%).
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.