This is a white daikon radish, a green daikon radish, and a cute little kohlrabi. All of these veggies are rich in something called prebiotics which is necessary for vibrant health. They can be fermented to make them even healthier.
Kohlrabi Revisited (2/3)
Ann Hartley
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I have not tried that yet, tzwrites.
I learned to like kohlrabi when my mother-in-law introduced me to it. I even grew it one year. But we never ate the leaves.
I really like kohlrabi. It’s really good in soups.