Pickled Kohlerabi

Name: Pickled Kohlerabi
Yield: 200g
Cuisine: British
Ingredients: 200 g Kohlrabi (1 big and 1 small ones), after peeled; 2 tbsp soy sauce; 1 tbsp vinegar (I used Cider vinegar); 1 tbsp Konbu-kelp stock water; 2 tbsp sugar; 1 pinch salt; Julian Konbu-Kelp, cooked in a water; 1 dried chilli without seeds, option

Masuyo Newman @masuyonewman

Pensford UK

This pickled Kohlerabi is so easy and fast to make. You can serve this pickle in 30 minutes! Original recipe is for Daikon, Japanese reddish. Radishes and turnip will be nice as well.

Masuyo Newman @masuyonewman

Pensford UK

This pickled Kohlerabi is so easy and fast to make. You can serve this pickle in 30 minutes! Original recipe is for Daikon, Japanese reddish. Radishes and turnip will be nice as well.

Saved

Ingredients

200g

200 gKohlrabi (1 big and 1 small ones), after peeled
2 tbspsoy sauce
1 tbspvinegar (I used Cider vinegar)
1 tbspKonbu-kelp stock water
2 tbspsugar
1 pinchsalt
Julian Konbu-Kelp, cooked in a water
1dried chilli without seeds, option

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Steps

1

Making Konbu-kelp stock water. Slice Kohlerabis and kelp in Julian. See pic 2. If you don’t have a kelp, water is fine.
2

Mix all the ingredients in a container with lid. Keep it in the fridge for 30 minutes or until serving. Give it shake, occasionally.