Comments on: Fermented Dilly Kohlrabi Pickles

By: Billy

Billy — Tue, 28 Nov 2017 16:31:41 +0000

These look delicious, I’ve never personally tried Kohlrabi pickles before, but I can’t imagine they are that far off if they are being flavored with dill! Thank you for sharing, how long do these last in the fridge?

By: Weekly Farm Notes :: January 27th, 2016 | Tant Hill Farm

Weekly Farm Notes :: January 27th, 2016 | Tant Hill Farm — Tue, 26 Jan 2016 18:24:18 +0000

[…] fermenting on this week, here are some options: Natural-Fermented Kohlrabi, Kohlrabi Kraut, and Dilly Kohlrabi Pickles. As always, don’t throw away the leaves! Check out our post on Kohlrabi Greens Furikake for a […]

By: Tamara Mannelly

Tamara Mannelly — Tue, 30 Jun 2015 16:25:25 +0000

In reply to Cerina O'Neal. Absolutely!

By: Cerina O'Neal

Cerina O'Neal — Sat, 27 Jun 2015 22:26:12 +0000

Can you substitute dry dill for this if you don’t have fresh?

By: A Round-Up of Real (-ly Simple) Fermented Food Recipes

A Round-Up of Real (-ly Simple) Fermented Food Recipes — Sat, 13 Dec 2014 00:57:21 +0000

[…] Fermented Pumpkin Butter (Oh Lardy) Fermented Mushrooms (Oh Lardy) Fermented Beets (Oh Lardy) Fermented Kohlrabi Pickles with Dill (Oh Lardy) Fermented Pickles (Oh Lardy) Fermented Garlic (Oh Lardy) Lacto-fermented Cauliflower […]

By: Tamara Mannelly

Tamara Mannelly — Tue, 28 Jan 2014 19:43:28 +0000

In reply to Erica. Yes. Just use the same recipe with more salt (a tbsp or two). I prefer a controlled ferment which is why I use a starter. But most veggies can be fermented in a 'wild' manner with more salt!

By: Erica

Erica — Tue, 28 Jan 2014 19:23:18 +0000

Can you ferment these veggies with ONLY salt? don’t have a starter or whey…