Reporting back on the kohlrabi kimchi: I like it! The recipe said to go up to 72 hours on the countertop, then 7 days in the fridge, but as a fermenting newbie with an apartment that’s always too warm I stuck it in the fridge after 48 hours as foamy brine was already bubbling out of the fermentation lid. (Glad I used one rather than a regular lid, don’t need any explosions!)

I may be braver in future attempts. I like the fact that it’s still nice and crunchy, but the predominant flavor is garlic rather than funk, so I need to figure out what the sweet spot is.

This week’s CSA monster is a 1.5lb parsnip but that may go into a cake recipe I like (yes, like carrot cake but with parsnips) rather than any form of pickle/ferment.