Kohlrabi

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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For two 290 ml (10.2 fl.oz) WECK® round rim jars
Kohlrabi

from innovation cook Heiko Antoniewicz

Ingredients

  • 1-2 kohlrabis
  • 210 ml warm water
  • 10 g sugar
  • 8 g salt
  • 8-10 ml rice vinegar

Preparation

Peel kohlrabi and cut into thin slices, blanch, and refresh in ice water. Dissolve sugar and salt in blanch water and add vinegar. Stack kohlrabis in a jar and cover the prepared liquid. Let rest for four days at room temperature, then ferment for three weeks in the fridge.

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