WAITING FOR MY PAINT TO DRY!

KOHLRABI KRAUT

I  WANTED TO  TRY FERMENTATION SINCE I DISCOVERED IT IS VERY GOOD FOR ME BECAUSE I  LOVE  FERMENTED VEGGIES FROM KIMCHI TO SAUERKRAUT TO KEFIR.
 WE MET FRIENDS OF OURS WHO CAME IN FOR A VISIT.  I DISCOVERED BARBARA TAUGHT HOW TO FERMENT VEGGIES. I GOT EXCITED.  FLASH FORWARD A FEW MONTHS.  I AM HARVESTING MY VEGGIES.  MY CABBAGES DIDN'T DO VERY WELL BUT MY KOHLRABI DID. 
I ADAPTED THIS RECIPE.

I DIDN'T MEASURE ANYTHING EXCEPT THE SALT. I ALSO USED HIMALAYAN SEA SALT.   I USED ONLY SALT AND NOT THE WHEY.  THE HARDEST  PART WAS PEELING AND CUTTING THE VEGGIES. 

< HERE THEY ARE .   THE CARROT WAS 6" LONG. KOHLRABI SURE ARE TOUGH.  THE PEELS ARE ALMOST LIKE A HARD RIND. >

<HERE THEY ARE CUT UP.  I CUT THEM EVEN MORE WHEN I PUT THEM IN THE FOOD PROCESSOR.  

 <HERE THEY ARE ALL CHOPPED UP!

HERE IT IS ALL PACKED  IN A  QUART JAR,  I THINK!  I CUT A HOLE IN THE FOIL FOR THE GAS TO ESCAPE. 

HERE IS A SMALLER ONE.   WE WILL SEE IN 10 DAYS HOW IT WORKED OUT.  THIS WAS FUN !