Homemade preserves - silage. Pickled beetroots with kohlrabi
I love silage, especially those with beetroot. The red beetroot, in addition to its taste, gives the pickled vegetables a beautiful color. Cut the kohlrabi into sticks, thanks to which it will be crispy and expressive in taste.
We can add various spices to pickled vegetables. The most common are allspice, peppercorns and fennel seeds. This time, to give the silage some oriental character, I chose fenugreek, coriander and gochugar.
Fenugreek seeds, coriander seeds and gochugaru flaked peppers can be easily purchased from the online store Cuisines of the World
INGREDIENTS for a large jar - 2 l
- 1 kg kohlrabi
- 0.5 kg beetroot
- 2 cloves of garlic
- 15 g fresh ginger
- 1 / 2 teaspoons fenugreek
- 1/2 teaspoon coriander seeds
- 1 teaspoon Gochugaru (hot pepper flakes used for kimchi) or a few peppercorns
- Brine - mix 1 liter of boiled water with 1 tablespoon of non-iodized rock salt
- Peel the beetroot and kohlrabi and cut into sticks, cut the beetroot into thin ones, and cut the kohlrabi into thicker ones.
- Cut the peeled garlic and ginger into thin slices.
- Place the chopped kohlrabi and beetroots in a scalded jar together with the garlic, ginger and spices.
- The whole is poured with brine.
- Close the jar and let it ferment at room temperature for 4-5 days.
- For the first 2-3 days, open the jar once a day to degass the silage.
- The kohlrabi is ready after 4-5 days and you can put the silage in the fridge.
- However, if you think it is too weakly pickled, leave it at room temperature for longer.
Happy and cheers!