Here is perhaps my favourite ferment to date… I use it on egg-fried rice, quirky fridge-foraged salads, or as a simple condiment to so many things. I’ve included it in a recent recipe for Great British Chefs where I’ve paired it with charred miso aubergine, some tahini dressing and dukka - culturally a little confused perhaps, but flavour-wise a knock-out. Find the recipe here.
1kg kohlrabi, peeled and finely diced (Do not throw out the base of the kohlrabi!)
20g flakey sea salt
60g ginger, peeled
30g garlic, peeled
1 red chilli, deseeded
40g fish sauce
Preheat the oven to 140 degrees.
Rinse your Kilner jars well and then place in the oven until they have dried completely (to disinfect). Remember to remove the rubber seals first.
Place the diced kohlrabi in a large mixing bowl.
Blend all the other ingredients in a high power blender to make a smooth paste. This will be the marinade in which to submerge and ferment the kohlrabi.
Mix the kimchi paste with the kohlrabi.
Pack this tightly into the jar (now cooled), making sure that all the kohlrabi is submerged below the water line. This is important as below the water the environment is ideal for lactic acid bacteria to grow, above the water line mould can grow too and compromise the ferment.
If needs be, trim the base of the kohlrabi to fit in the neck of the jar, to form a bung. When the lid is closed this will put pressure on the diced kohlrabi and keep everything submerged. Rinse it well first!
Place the jar on a small plate, and leave at room temperature and out of direct sunlight for 1 week.
Burp the jar each day, to release the carbon dioxide that is given off during fermentation.
If you prefer a stronger fermented flavour you can leave it at room temperature for another few days.
Once the texture and flavour are to your liking, place the jar in the fridge where fermentation will slow down and it will last for several months.