Ingredients

Steps

• Soak mustard seeds in boiling water in a covered bowl overnight.
• Grind fennel seeds, salt, and pepper into a powder using a spice grinder.
• Toss finely chopped kohlrabi and garlic into the spice powder.
• Stir in vinegar, mustard seeds, sugar, honey, lemon juice, and chopped thyme.
• Seal the mixture in a sterilised jar and refrigerate for up to one week.