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Wash and pat dry the Kohlrabi along with the greens.
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Separate the greens from the Kohlrabi and cut them into halves.
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Use a salad spinner to completely dry out any remaining moisture from the leaves, then as an additional precaution, spread them on a paper towel for a couple of hours to dry up further.
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once the greens are dry, wrap them in a fresh paper towel and store them inside the vegetable compartment, until needed.
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Peel and cut the kohlrabi into medium sized cubes. Spread them onto a paper towel or a kitchen cloth and leave them in the sun for a few hours, until the moisture dries up a bit and the edges look slightly shriveled.
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Remember- we are not sun drying them. We are using the heat from the sun to partially remove the moisture from the kohlrabi.
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Coarsely grind the mustard seeds and ajwain using a spice grinder. You don't need a fine powder of these spices, so just give them one whiz in the machine.
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Take a wide bowl and put this mix and the salt and other spices and oil into it. Mix well . Add in the kohlrabi and the greens, mix really well.
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Using a clean dry spoon fill the kohlrabi spice mix into a clean jar. Once you fill the jar, press it down with the spoon, to allow the oil to float on top.
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Cover and close the lid and leave in the sun for a few days to ferment and develop flavor. Once the Pickle acquires the required and preferred tang, store in the refrigerator to maintain the crunchiness.