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Fermented carrot, radish and kohlrabi

Yotam Ottolenghi
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Carrots

15 g

Coriander, leaves

1 clove

Garlic

1 can

Kohlrabi

10 g

Mint, leaves

1

Pink lady apple, medium

200 g

Radishes

50 g

Rocket

1 tsp

Fennel seeds, toasted

1 tbsp

Sea salt, flaky

1 tbsp

Olive oil