Ingredients for the salt dough

  • 250 g flour
  • 250 g coarse sea salt
  • 100 ml water
  • 1 egg
  • 25 g charcoal powder

To prepare

Combine all the ingredients and tightly wrap the dough around the kohlrabi. Cook on the hot air setting at 160°C for 60 minutes.Season the goat’s quark with lemon and salt.

Cooking level

60 minutes | Hot air setting at 160°C