Ingredients:
1 Large Kohlrabi
Juice of 1/2 Lime
Big pinch of fresh Cilantro
Salt & Pepper

Method:
For the Kohlrabi taco shell, it is best to use a mandolin or slicer. Slice Kohlrabi thin so it is flexible enough to bend without snapping in half. Now you have a Kohlrabi that is shaped like a taco shell and ready for filling. You can create any filling you want for this.

Grass-Fed Chicken Taco
Ingredients:
1 3 to 3 ½  pound Free Range Chicken
1 medium yellow onion
1 tomato, diced & de-seeded
1 bunch cilantro
½ of red onion, diced
1 chile, diced & de-seeded
1 avocado, cut into ½ inch cubes
½ cup lacto fermented vegetables
1 tablespoon chili powder
1 tablespoon ground cumin
1.5 teaspoons salt
1.5 teaspoons smoked paprika
1 teaspoon coriander
½ teaspoon cayenne pepper
1 lime, quartered
8 ounces homemade sour cream

Method:
Dice the tomato, a few tablespoons of cilantro, red onion, chile, avocado and set aside. These will be used as your garnish.

Combine chili powder, cumin, salt, paprika, coriander and cayenne in a small bowl and set aside.

Dice the yellow onion and sauté on medium heat in 1 tablespoon of organic olive oil. sauté until slightly browned and translucent. Season chicken breast with taco seasoning.

Pan sear chicken breast until skin is nice and crispy, cook in 400-degree oven for 8-10 minutes or until cooked through. Remove from oven and let rest for several minutes. Slice chicken breast and place into raw kohlrabi style tortilla shell and top with your garnishes & freshly squeezed lime.

Lacto Fermented Kohlrabi & Carrots
Ingredients:
1 handful of fresh cilantro
1½ tsp. of mustard or coriander seed
2 Tbsp. sea salt
1½-2 cups of water, as needed
3 medium kohlrabi, peeled and cut into julienne
1 medium carrot, peeled and cut into julienne

Method:
Place fresh cilantro and mustard seed in the bottom of a quart jar.

Combine water and salt; stir to dissolve. Pack kohlrabi on top of the herbs and spices, leaving 1½ inches from the top. Cover vegetables with brine, adding more water as needed to cover, but leaving 1-inch headspace.

If necessary, weigh the vegetables down under the brine. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture is achieved. If using a tight lid, release the cap daily to relieve excess pressure. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.