Appetizer of fennel, kohlrabi and Apple

This recipe from the new book Jennifer Mcgruther "The Nourished Kitchen". Refreshing taste of fennel and the tartness of the Apple perfectly with kohlrabi. Fermentation takes 10-14 days.





1 liter jar:

• 3 medium kohlrabi
• 3 small bulbs of fennel
• 1 sour green Apple
• 2 tsp non-iodized marine (!) salt

Peel the kohlrabi and grate type burner or cut into strips with a thickness of 2-3 mm. Cut the greens from the fennel bulbs, chop it and add to kohlrabi. Cut off the hard stalks and the bottom, slice the fennel thin feathers. Remove core from apples, grate or chop with a knife.

Put everything in a large bowl, add salt and mix well flexing to drain juice. Tightly place the mixture in a jar, tamping with a wooden pestle, to out air and stood out the juice. Deliver the goods (make sure that on top of the vegetables cover the juice) and let stand at room temperature for 10-14 days. Then move to the refrigerator.

Source: brukva.net