Comments on: Fennel, Kohlrabi and Green Apple Relish from The Nourished Kitchen

By: Kelly Liston

Kelly Liston — Fri, 13 Jan 2023 21:44:28 +0000

In reply to Frank. I always add a bit of water to the top if I need more liquid.

By: Frank

Frank — Thu, 30 Sep 2021 18:45:12 +0000

I just made a batch a few minutes ago, but there is not enough brine to cover the mix? What should I do?

By: Penelope

Penelope — Mon, 28 Aug 2017 03:16:05 +0000

Hello! Do either of you had a way to prepare the root of fennel? Not the bulb the root. They are so big and lovely I hate to throw them out!

By: Tamara Mannelly

Tamara Mannelly — Thu, 12 May 2016 00:24:12 +0000

In reply to Laura. I would imagine that system would work just fine! Let us know!

By: Laura

Laura — Sun, 08 May 2016 16:08:41 +0000

hi, great recipe! can’t wait to try it with my homegrown kohlrabi. I make sauerkraut and kimchi and sell it at farmer’s markets in Miami. I use 5 gallon ceramic crocks to ferment, and a very old sanded down baseball bat to pound the juices out of the cabbage and other ingredients when i make the kraut, and simply massage all the kimchi ingredients but still use 5 gallon crocks to ferment. Can i pound the kohlrabi/fennel/apple ingredients in the 5 gallon crocks with a bat?

By: 20 something allergies and counting…down – What I’m Reading Around the Web 4-18-2014

Sun, 26 Oct 2014 18:59:35 +0000

[…] There’s Fennel, Kohlrabi and Green Apple Relish over at Oh Lardy!. […]