What is this thing?
When I first saw a head of kohlrabi I really didn’t know what to make of it. Was it a potato? A turnip? A radish? I have since discovered that its name means cabbage turnip, and that feels pretty spot on for this brassica. It has a mild sweet flavour with a bit of pepper, something between a broccoli stem and radish. It can be eaten raw or cooked, though pickled has to be my favourite way to enjoy kohlrabi. I haven’t experimented with lacto-fermentation with kohlrabi yet, but the good news is that means these pickles are ready in a quick 24 hours – though I recommend waiting at least 3 days to get the maximum enjoyment out of them.
I’ve put these pickles on nearly everything; coleslaws and salads, burgers, wraps and sandwiches. Great as a side to grilled meats or use how you would normally use sauerkraut. It pairs wonderfully with fish and shellfish, too! Garnish for noodle dishes, curries and stir-frys. Your imagination is the limit! Can you tell that I love pickles?
I recommend making this in smaller batches as it only keeps for about 3 weeks, refrigerated. I find it’s a great alternative while I’m waiting on my next batch of sauerkraut to ferment!
Yield: 1 ~500ml jar
2 medium kohlrabi, peeled and thinly sliced or cut into 0.5cm thick matchsticks
3 cloves garlic, thinly sliced
2 chillies, thinly sliced
1 tsp peppercorns, black or pink
100ml white wine vinegar
Preparation (about 10 minutes prep)
1. In a small saucepan, bring vinegar, water and sugar to a boil.
2. Arrange slices of kohlrabi in a heat-safe glass jar with tight fitting lid so that there are minimal gaps. Intersperse with slices of garlic, chillies, and peppercorns.
3. Fill the jar with the boiling pickling liquid making sure everything is submerged, and let sit at room temperature until cooled. Tighten lid and refrigerate for up to 3 weeks.