Sauer kohlrabi has a distinct taste that fits meat and meatless dishes well. Crunchy with the addition of a few spices is a tasty addition that many people will appeal to many people. Check how to prepare these silage.
This recipe requires only a few ingredients and is simple – if you haven’t made silage before, you should do it anyway. Prepare:
- 1 kg of fresh kohlrabi
- a liter of water
- a tablespoon of salt
- 5-6 cloves of garlic
- Spices: Italian dill, mustard and bay leaves
Kohlrabi can be pickled in both smaller and larger jars.
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To start with. Pour salt into boiled, warm water and mix until it dissolves. We put a kohlrabi and a clove of garlic in the jars (you can add two in large jars) and spices: smaller dill balds, several mustard grains and 2-3 bay leaves for a jar.
Then pour everything with water and salt and turn the jar thoroughly. Make sure that the whole is accurately flooded with brine, if some piece protrudes, it can break. We leave it for a minimum of 5 daysafter this time, the kohlrabi will be stuck and ready to eat.
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Silage is a good dose of microelements for our body. The fermentation process increases the benefits of already healthy kohlrabi. In silage we will find, among others Vitamins, minerals and antioxidants that support the intestines also affect overall immunity.
Sauer kohlrabi can be used for sandwiches, salads, meats and fish. It’s a healthy, crunchy and delicious snack.
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