1Start by making the brine by combining 1/2 cup of water, 1/2 cup of rice vinegar, 1/2 a teaspoon of black peppercorns, a quarter to 1/2 a teaspoon of red pepper flakes, 1 teaspoon of white granulated sugar, 1 teaspoon of kosher salt, and two smashed garlic cloves.
2Start by making the brine by combining 1/2 cup of water, 1/2 cup of rice vinegar, 1/2 a teaspoon of black peppercorns, a quarter to 1/2 a teaspoon of red pepper flakes, 1 teaspoon of white granulated sugar, 1 teaspoon of kosher salt, and two smashed garlic cloves.
3Start by making the brine by combining 1/2 cup of water, 1/2 cup of rice vinegar, 1/2 a teaspoon of black peppercorns, a quarter to 1/2 a teaspoon of red pepper flakes, 1 teaspoon of white granulated sugar, 1 teaspoon of kosher salt, and two smashed garlic cloves.
4Bring this mixture to a simmer until the sugar and salt are dissolved.
5Bring this mixture to a simmer until the sugar and salt are dissolved.
6Bring this mixture to a simmer until the sugar and salt are dissolved.
7With a sharp knife, peel the kohlrabi back to its nice white flesh.
8With a sharp knife, peel the kohlrabi back to its nice white flesh.
9With a sharp knife, peel the kohlrabi back to its nice white flesh.
10Using a mandolin or a sharp knife, slice the kohlrabi into nice thin pieces.
11Using a mandolin or a sharp knife, slice the kohlrabi into nice thin pieces.
12Using a mandolin or a sharp knife, slice the kohlrabi into nice thin pieces.
13Layer the strips of kohlrabi in a jar just big enough to contain them.
14Layer the strips of kohlrabi in a jar just big enough to contain them.
15Layer the strips of kohlrabi in a jar just big enough to contain them.
16Once the brine is dissolved, pour it hot directly over the kohlrabi in the jar.
17Once the brine is dissolved, pour it hot directly over the kohlrabi in the jar.
18Once the brine is dissolved, pour it hot directly over the kohlrabi in the jar.
19Put a lid on and make sure the kohlrabi is mostly submerged.
20Put a lid on and make sure the kohlrabi is mostly submerged.
21Put a lid on and make sure the kohlrabi is mostly submerged.
22Place the jar in the fridge.
23Place the jar in the fridge.
24Place the jar in the fridge.
25After a day or a week, you can eat the pickled kohlrabi as a snack or on a salad.
26After a day or a week, you can eat the pickled kohlrabi as a snack or on a salad.
27After a day or a week, you can eat the pickled kohlrabi as a snack or on a salad.
Ingredients
0.5 cup water
0.5 cup water
0.5 cup water
0.5 cup rice vinegar
0.5 cup rice vinegar
0.5 cup rice vinegar
0.5 tsp black peppercorns
0.5 tsp black peppercorns
0.5 tsp black peppercorns
0.25 tsp red pepper flakes
0.25 tsp red pepper flakes
0.25 tsp red pepper flakes
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
0.5 tsp red pepper flakes
1 tsp white granulated sugar
1 tsp white granulated sugar
1 tsp white granulated sugar
1 tsp kosher salt
1 tsp kosher salt
1 tsp kosher salt
2 garlic cloves, smashed
2 garlic cloves, smashed
2 garlic cloves, smashed
1 large kohlrabi
1 large kohlrabi
1 large kohlrabi
Equipment
sharp knifemandolinjarlid
Tips
Be careful when using a mandolin and use a guard.
Ensure the kohlrabi is mostly submerged in the brine.