Serves 1
Directions
- 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.
- 2Bring this mixture to a simmer until the sugar and salt are dissolved.
- 3With a sharp knife, peel the kohlrabi back to its nice white flesh.
- 4Using a mandolin or a sharp knife, slice the kohlrabi into nice thin pieces.
- 5Layer the strips of kohlrabi in a jar just big enough to contain them.
- 6Once the brine is dissolved, pour it hot directly over the kohlrabi in the jar.
- 7Put a lid on and make sure the kohlrabi is mostly submerged.
- 8Place the jar in the fridge.
- 9After 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 rice vinegar
- 0.5 tsp black peppercorns
- 0.25 tsp red pepper flakes
- 0.5 tsp red pepper flakes
- 1 tsp white granulated sugar
- 1 tsp kosher salt
- 2 garlic cloves, smashed
- 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.
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