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Cut the kohlrabi into approximately 1.5cm cubes. Make sure to peel the outer layer of the kohlrabi as it is too fibrous! Slice the bottom and top of the kohlrabi off so it doesn't slide while cutting the outer peel. Pictures below to guide you if you've never worked with kohlrabi before!
Transfer the cubed kohlrabi into a large bowl.
Sprinkle the salt on the kohlrabi and mix it thoroughly. This process salts the kohlrabi to draw out moisture, so it stays crunchy while seasoning. Let it sit for at least 1 hour, turning it every 30 minutes.
Combine rice or mochiko flour with water.
Heat on medium-high heat and stir.
Turn the heat off once the glue comes to the desired consistency. You should aim for consistency where it still can be poured onto the kimchi but coat the back of your spoon.
Blend onion, garlic, ginger, and fruit juice together.
Combine the blended aromatics in a large bowl with gochugaru, fish sauce, cooled rice glue, and sugar.
Discard any excess liquid from the kohlrabi.
Combine the prepared sauce with the kohlrabi.
Eat fresh, or store in an air-tight container and ferment slowly in the fridge. It should be well fermented in a week. Enjoy!