1/2 big (Kossak) kohlrabi, cut into 1/2 inch sticks
2 cups water (from kettle, cooled)
22g fine sea salt
garlic clove
bay leaf
mustard seeds
celery seeds
red pepper flakes

Dissolve salt in water. Add spices/flavorings to quart jar. Pack in kohlrabi sticks. Cover with brine. Jiggle the jar a little to disperse the spices. Cover jar loosely.

UPDATE 03.18.17 – I wish I had written down how long I let these ferment. I feel like it was just over a week. Maybe 2 weeks. Owen loves these, which is awesome. They are pretty great. Crunchy, not too sour, great flavor.