I live in Eastern Europe where you can almost always find this funny stem vegetable called kohlrabi. It can be eaten raw or cooked but, honestly, I find the taste a bit bland and boring. It does have a really nice crunch to it, is a good source of many vitamins and minerals, and is very refreshing because of its high water content inside. I was trying to figure out something to do with kohlrabi when it dawned on me: pickled kohlrabi!
We’ve been hearing a lot about fermentation recently, and for a good reason. Fermented foods are linked to a slew of health benefits ranging from improving digestion to providing the body with important nutrients.