Soy-Pickled Kohlrabi

Name: Soy-Pickled Kohlrabi
Total time: 900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 1/2 lbs kohlrabi (about 700 grams); 2 teaspoons salt (about 10 grams); 3 tablespoons soy sauce; 2 tablespoons rice wine; 1 tablespoon sugar; 1 tablespoon mirin; 1 tablespoon toasted sesame oil

凱茜媽咪の廚房 @Kathy_kitchen

Our neighbor grew some fresh kohlrabi—crisp and delicious! It’s perfect for soups or as a refreshing salad. With a simple soy-based marinade, you can enjoy the sweet, fresh taste of kohlrabi in a light, oil-cutting pickle.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

15 minutes

Serves 5 servings

1 1/2 lbskohlrabi (about 700 grams)
2 teaspoonssalt (about 10 grams)
Marinade:
3 tablespoonssoy sauce
2 tablespoonsrice wine
1 tablespoonsugar
1 tablespoonmirin
1 tablespoontoasted sesame oil

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Steps

15 minutes

1

Kohlrabi grown by our neighbor is super crisp and refreshing—perfect for a chilled salad.
2

Peel the kohlrabi.
3

Slice the kohlrabi into thin pieces, about 1/8 inch (0.2-0.3 cm) thick, or use a mandoline slicer.
4

Toss the kohlrabi slices with salt and mix well. Let sit for 3-4 hours.
5

After the time is up, drain off any liquid released from the salted kohlrabi.
6

Mix all the marinade ingredients together until well combined.
7

Toss the kohlrabi slices with the marinade, cover with plastic wrap or a lid, and refrigerate. Let marinate for 1-2 days until the flavors are absorbed.
8

Enjoy the crisp, refreshing pickled kohlrabi!
9

Tips:
* Add some minced garlic for extra flavor, if you like.
* Adjust the marinade and seasoning to your taste.
* For best results, rinse your container with boiling water and let it cool before adding the kohlrabi. Store in the refrigerator; it will keep for about a week.