Pickled Kohlrabi


The large bulbous stems of Kohlrabi have an aromatic chestnut and sweet cabbage taste. Lovely raw in salads and slaws, it pickles beautifully too. How about a dirty martini with some of that brine? You can tweak the below recipe to taste and glut size.

2 pounds kohlrabi
2 cups red wine vinegar
2 cups water
2 tablespoons honey
2 tablespoons pickling salt
1 tablespoon grated fresh ginger *
1 garlic clove, grated **
1/2 teaspoon black peppercorns
1/4 red chili flakes

You can substitute
*magnolia flowers and
**wild garlic/leek buds when in season


Wash your jars and sterilise in the oven at 180ºC for 20 minutes.

Clean and trim kohlrabi and slice into thin sticks. Divide evenly between the jars.

Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.

Once the brine is boiling vigorously, remove it from the heat and carefully pour it over the kohlrabi.

Place lids on the jars and let them sit until cool.

Once jars are cool to the touch, refrigerate.

It makes a great accompaniment to cheeses and sushi. Even better add a splash of the pickling juice to your dirty martini.

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