Now for a vegetable you rarely see in your local grocery, kohlrabi. This vegetable is in the cabbage family but really has a mild flavor and is really crunchy.
I usually eat them raw but thought this would be fun. Hopefully you can find some at your local Farmer’s market.
Kohlrabi Quick Pickles
3-4 peeled and sliced kohlrabi
2 t pickling salt
Combine the kohlrabi and the salt in a bowl and let sit out for 1 hour. Now drain and put in a quart jar or something similar.
In a small pot combine-
1 c water
1 c seasoned rice wine vinegar
3 t chopped garlic
Zest from 1 lemon
2 T sugar
1 t coarse ground black pepper
½ t crushed red pepper flakes
1 small slice peeled fresh ginger
Bring to a boil and then pour over the drained vegetables. Let cool then refrigerate for 3 days before serving. These will keep in the fridge for a couple of weeks. These are crunchy, fresh and gingery.
ISBN 978-0979560606
