Fermented Vegetables by Kirsten K. Shockey
Author:Kirsten K. Shockey
Language: eng
Format: epub, pdf
Tags: ferment, fermented, fermentation, food, foods, kimchi, sauerkraut, pickle, recipes, vegetables, herbs, vinegar, beets, Brussels, creative, healthy, delicious, sides, appetizers, condiments, dishes, chutneys, pastes, relishes, brined, pickled, fermenting, kraut, sauerkraut, preserving, cocktails, tomato, zucchini
Publisher: Storey Publishing, LLC
Published: 2014-10-08T15:33:32+00:00
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Despite its bulbous appearance, kohlrabi is actually a swollen stem. Peak season, when the flavor is sweetest, is spring through early summer, although kohlrabi is available year-round.
Look for deep green leaves with no yellowing. (Yellow is a sign the vegetable is past its prime.) Select small kohlrabi; the skin is still thin and you can use the whole vegetable. Larger ones have an inedible woody layer that you must peel; use a paring knife, as the skin is too fibrous for a potato peeler. If the globe is enormous, it will be quite woody inside so don’t bother fermenting it.
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