Page title and description
Sauces, conserves & preserves
Cook's notesIdeas for using pickled kohlrabi: * Fold into coleslaw and salads for a burst of sharpness. * Add to burgers, wraps and sandwiches. * Use as a side with warm dishes like bangers and mash or grilled pork chops for the same contrast you would get from sauerkraut. * Throw into stir-fries or noodle dishes at the last minute.
- 1 large kohlrabi
- 250ml white or red wine vinegar
- 1 tbsp sea salt
- 1 tbsp honey
- 1 garlic clove, thinly sliced
- 1 tsp black peppercorns
- 1 fresh chilli or ½ dried chilli, sliced
- 1 tbsp fresh ginger, grated
- 2 bay leaves
Prep time: 10 min
Cooking time: 5 min
Step 1Peel the kohlrabi, slice thinly, and cut the slices into fine matchstick-thin shreds (or use a mandolin).
Step 2Put the vinegar, salt and honey in a pan with 250ml water and bring to the boil.
Step 3Mix the kohlrabi with the remaining ingredients in a bowl and then pack into a sterilised preserving jar.
Step 4Tip the hot liquid over them, making sure it reaches the top of the jar and covers everything. Close the lid and allow to cool.
Step 5Keep in the fridge and use within a couple of weeks. It is best left for at least 3 days before eating.