Kohlrabi Kimchi

As you might already know, I love fermented vegetables, and this kohlrabi kimchi is one of my go to recipes. It’s a quick and easy ferment that’s perfect if you don’t want to spend too much time, but still want that delicious tangy and spicy kimchi flavour. It’s vegan, and the texture is quite soft and spreadable, which also makes it perfect for humus sandwiches (or cheese toasties!).

As always, make sure to keep things hygienic and use organic vegetables for optimal results.

What you need:


Digital scales

A sterilised ½ litre clip-top jar


1  kohlrabi

2 % salt with no additives

Light soy sauce without alcohol

1-2 spring onions, green part only

1-2 garlic cloves, thickly sliced

½-1 tbsp ginger, finely grated

Korean chilli flakes (gochugaru)

  • Peel the kohlrabi and grate it on a coarse grater
  • Weigh the grated kohlrabi and calculate 2% salt (the weight x 0.02)
  • Weigh the salt, add to the grated kohlrabi and stir
  • Then add a good splash of soy sauce, thinly sliced green onion, garlic, grated ginger and a good amount of Korean chili flakes (these aren’t very spicy, so you can be quite generous)
  • Mix everything together and then fill the jar.
  • Press everything down gently with the back of a spoon, close the jar and put it somewhere dark and cool.
  • Let it ferment at room temperature for a minimum of 3 days (during summer) or about 10 days (in a cold unheated kitchen during winter) and then put it in the fridge to stop fermentation.
  • Your kimchi is now ready to eat!

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