Crisp Kohlrabi Kimchi Crunch

1. Prep Vegetables and Seasonings

Begin by thoroughly washing your hands and the kohlrabi. Peel and dice the kohlrabi, mince the garlic and ginger, and measure out the gochugaru and sea salt.

2. Tossing Together

In a sizable bowl, mingle the diced kohlrabi with minced garlic, ginger, and gochugaru, ensuring an even coat by using clean hands.

3. Jar Packing

Carefully transfer the seasoned kohlrabi into a sterilized quart-sized canning jar, pressing down to compact.

4. Saltwater Solution

In a small pot, blend the sea salt with 3 cups of water. Warm over medium-high heat until the salt dissolves completely. Set aside to cool.

5. Brining

Once the saltwater has cooled to room temperature, pour it over the kohlrabi in the jar, ensuring the pieces are submerged.

6. Submerging

Use fermentation weights or a clean, food-safe item to keep the kohlrabi beneath the level of the brine.

7. Fermentation Start

Seal the jar with its lid and let it rest at room temperature for up to 72 hours. Observe the fermentation process – the longer it remains at room temperature, the more pronounced the fermentation.

8. Refrigeration

Following the initial fermentation, move the jar to the refrigerator and allow the kimchi to mature for one week before indulging.