Radish and kohlrabi pickles with shallots Recipe

1. First, let’s read the how to guide to learn everything about fermentation!
2. 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)
3. 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.
4. Fill the mason jar with the vegetables and add the spices. 
5. Cover with brine.
6. 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.