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.
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!)