1 bunch Red Dog Farm Kohlrabi
3 cloves Red Dog Farm garlic, finely chopped
1 tbs. salt
1 qt. yogurt
2 oz. lemon juice
1/4 cup Dill, roughly chopped
Extra-virgin olive oil, to taste
Freshly ground black pepper to taste

Cut the leaves off the kohlrabi, and save them for another use. Peel away tough outer skin. Cut bulbs into large pieces, and coarsely grate them. In a bowl, combine grated kohlrabi, chopped garlic, and tablespoon of salt and let sit for 15 minutes to draw out liquid. Strain or squeeze out liquid, and discard. Toss kohlrabi with yogurt, lemon juice, mint, and a drizzle of olive oil. Season with salt and pepper. Serve as a side with grilled fish or meats.