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Kohlrabi - Purple (2 pieces)

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Have you tried this interesting vegetable? It's a member of the brassica family and can be eaten raw or cooked. All parts are useable - the bulb, leaves and stems.

It's delicious grated through salads, chopped up in stir-fries or even fermented - try our simple recipe below.

Ours comes from Deb & John's spray-free farm at Laidley. Grown using organic practices.

Fermented Kohlrabi
Simply chop the kohlrabi bulb, put it in a jar, cover with filtered water, add 2 tablespoons unrefined salt, some peeled garlic cloves and some herbs of your choice (dill or thyme are great), put the lid on, give it a little shake then leave it in warm spot for 2-4 days. (Not in direct sunlight or heat).

To aid the fermentation process you could add a little whey or sauerkraut juice.

You can do the same thing with loads of other vegetables - carrots, cauliflower, broccoli, cucumber - let your imagination run wild!

It's so yummy and a great way to get some good bacteria into your gut. Happy fermenting!


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