Spicy Ginger-Pickled Kohlrabi

Trim and peel one large kohlrabi and using a mandolin or a very sharp knife, thinly slice it into papery thin circles. 

Snugly pack as much of the kohlrabi into a clean jar. 

Then repeat the process with some ginger root and stuff those slices into the jar as well. 

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Pour rice vinegar into the jar so that it covers the ginger and kohlrabi and then immediately pour that liquid into a small saucepan. Add about 1 tbsp of sugar to the vinegar and warm gently until you bring it to a simmer. Simmer for a few minutes, remove from heat and allow to cool. 

Once the vinegar is cool, pour it back into the jar and tightly seal. 

The pickled kohlrabi is a great addition to any dish that needs a tangy crunchy kick. Try it with some Korean chicken tacos, or with some jasmine rice and veggies. 

(Jar pictured below with some apple cider vinegar and coriander pickled radishes!) 

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