- 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
- EQUIPMENT NEEDED
- 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
Pickled Kohlrabi by Jock Zonfrillo
Jock Zonfrillo
9th August 2018
Pickled Kohlrabi by Jock Zonfrillo
Pickled Kohlrabi by Jock Zonfrillo - this recipe incorporates several native elements of ingredients from the indigenous community in Australia.
Ingredients
Method
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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