**Title: Transform Your Weeknight Meals with Exotic Kohlrabi – Fermented in Black Garlic Oil Vegetarian Feast!**
Hey lovely foodies!
Is there anything better than discovering a new veggie and turning it into something spectacular? The answer is nope, not really. And that’s exactly what we’re about to do today with kohlrabi! If you’ve never had kohlrabi, you’re in for a treat. This crunchy, slightly sweet vegetable is like a cross between a radish and a cabbage – trust me, it’s delicious.
Today, I’m sharing one of my favorite recipes: Exotic Kohlrabi – Fermented in Black Garlic Oil. This dish is perfect for a light dinner or a side that will impress your friends at a potluck. Plus, it’s loaded with nutrients and completely vegetarian!
So, let’s dive right in!
**Ingredients:**
– 2 medium kohlrabis, peeled and thinly sliced
– 3 tbsp black garlic oil
– 1 clove of black garlic, minced (optional but recommended for extra flavor)
– 1 tsp salt
– 1 tsp sugar
– ½ tsp chili flakes (adjust to taste)
– 1 tbsp apple cider vinegar
– 2 tbsp water
– Fresh cilantro or parsley for garnish
**Instructions:**
1. **Prep Your Kohlrabi**
First things first, peel your kohlrabi. The outer skin can be a bit tough, so make sure you get all of it off. Once peeled, slice them thinly. You can use a mandoline if you have one, but a knife works just fine too. Remember, even slices help ensure even fermentation.
2. **Make the Marinade**
In a mixing bowl, combine the black garlic oil, minced black garlic, salt, sugar, chili flakes, apple cider vinegar, and water. Give it a good whisk until everything is well combined. The aroma of the black garlic will already start to get your taste buds tingling!
3. **Ferment the Kohlrabi**
Place the kohlrabi slices into a large glass jar or a container with a tight-fitting lid. Pour the marinade over the kohlrabi, ensuring all slices are generously coated. If you need to, give it a gentle shake to distribute the marinade evenly.
4. **Let It Ferment**
Leave the jar at room temperature for about 24 hours to start the fermentation process. After that, move it to the refrigerator and let it ferment for an additional 3-5 days. The longer it ferments, the tangier it gets. I find that a five-day ferment strikes the perfect balance of crunchiness and flavor.
5. **Time to Feast!**
When you’re ready to eat, give the jar a good shake and pop it open. Serve the fermented kohlrabi with a sprinkle of fresh cilantro or parsley. It’s delightful on its own, over rice, or even tossed into a salad for a crunchy, flavor-packed addition.
**Helpful Tips:**
– **Storage:** Fermented kohlrabi can be stored in the fridge for up to a month. The flavors will continue to develop, so don’t be afraid to enjoy it over time.
– **Variations:** Feel free to get creative with your marinade! Add a few slices of ginger for an extra zing or a splash of soy sauce for a savory twist.
– **Spice Level:** Adjust the chili flakes according to your spice tolerance. You can also add a diced jalapeño if you want more heat.
**Personal Insight:**
I stumbled upon kohlrabi at my local farmers’ market last summer, and it was love at first bite. Since then, I’ve been experimenting with different ways to prepare it. This fermented version has become a staple in my kitchen because it’s so versatile and adds a unique depth to meals. And let me tell you, the combination of kohlrabi with black garlic oil is nothing short of magical!
So, give this recipe a try, and let me know how it turns out. I love seeing your food pics and hearing about your culinary adventures. Drop a comment below or tag me on social media if you post your creation!
Happy fermenting, and big hugs from my kitchen to yours!
Love,
[Your Name] 🌿✨