Pickled Kohlrabi by Jock Zonfrillo

Jock Zonfrillo

Jock Zonfrillo

9th August 2018
Jock Zonfrillo

Pickled Kohlrabi by Jock Zonfrillo

Pickled Kohlrabi by Jock Zonfrillo - this recipe incorporates several native elements of ingredients from the indigenous community in Australia.


  • Pickle
  • 14Kg Large Heads of Kohlrabi
  • 4Ltr Apple Cider Vinegar
  • 4Ltr Shiro (white soy) THIS IS NOT DARK SOY OR LIGHT SOY!
  • 4Ltr Parts Vegetable Ferment Brine
  • 100g Dorrigo Pepper
  • Burrata Foam
  • 65g burrata
  • 50g mozzarella whey
  • 25g rice wine vin
  • 20g Shiro
  • 100g Sour Cream
  • Pickled Quandong
  • 1 kg dried quandong
  • 500ml shiro
  • 500ml apple cider vinegar
  • Rehydrate dried quandongs in liquid minimum 12 hrs
  • Lemon Myrtle Dressing
  • 300g Dried lemon myrtle
  • 2kg Unsalted Butter
  • Make a beurre noisette with lemon myrtle
  • Reduce some of the pickle liquid until thick
  • Dorrigo pepper to taste
  • 2 x 1tr ISI cream guns with plain nozzles
  • 6 x ISI Cream Chargers
  • 1 x Japanese Lathe
  • 1 x 40mm diameter plain round cutter


Peel Kohlrabi and slice on a Japanese Lathe
mix vinegar, soy & brine together with pepper and marinade for 24hrs
After marinading use a 4cm plain round cutter and cut 14 rounds per serve making a cut from the centre to the outside
Make 8 large cones and 6 slightly smaller cones per portion
Use 500g Wood Sorrel (OXALIS) to garnish - approx 7 heads per portion

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