Radish and kohlrabi pickles with shallots Recipe

Give in to this original pickles. Enjoy as a condiment for a bit of added crunch to your dishes or with an aperitif! It's a clever addition for a healthier aperitif now we know the nutritional properties of fermented food are irrefutable. So, goodbye peanuts and long live pickles! 


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Preparation
time

30 min


Ingredients list

1 bunch of pink radishes

1 large kohlrabi

1 pink shallot

1 tsp of each of the following spices: black pepper seeds, yellow and black mustard seeds, coriander seeds

600ml chlorine-free water

18g salt

Number of servings

Several

Jar suggestion

Le Parfait Super Jars
All products


Preparation

  1. Prepare the brine by mixing 600ml of chlorine-free water with 18g of coarse grey sea salt until the salt dissolves. (That’s 30% of salt in proportion to the water)
  2. Cut the peeled kohlrabi into cubes or sticks. Leave the radishes whole. You can leave 1-2cm of the tops attached. Peel and finely slice the shallot.
  3. Fill the mason jar with the vegetables and add the spices. 
  4. Cover with brine.
  5. Close tightly and keep at room temperature for 1 week to start the fermentation process. Then ideally store at about 15°C. Consume after 2 weeks.

Note: If your water is chlorinated, it should be left to rest in the open for 1-2 hours to allow the chlorine to evaporate. 


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