Kohlrabi pickles
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
* Kohlrabi, 400 gram(s) or 4 or 5 medium kohlrabi * Pepper, black, 1/2 tsp * Nakano Natural Rice Vinegar, approx. 12 tbsp * Olive Oil, 1tsp * Salt, .1/2 tsp
If you're not familiar with them, kohlrabi are green (sometimes purple) veggies in the cabbage family. They look sort of like round, root vegetables, but grow above the ground. You can find them in the produce section of good supermarkets, usually sold in bunches with their leafy tops intact. I just compost those, although I've heard you can cook them like other greens. The kohlrabi bulb itself is usually about the size of a tennis ball, although they can be found as small as ping pong balls and as large as very large grapefruits. The medium to small ones tend to be sweeter tasting. Kohlrabi is best when eaten raw, or as in this case, lightly pickled. Now, to the actual instruction. . . .
Peel and and chunk 4 or 5 medium kohlrabi bulbs. You want them to be approx. 1-inch cubes. Place them in a glass or ceramic container that has an airtight lid (pyrex makes nice ones). Then drizzle with a tsp of olive oil. (You can use the light kind if you like a milder flavor). Sprinkle on salt and pepper, then pour on enough rice vinegar so that every piece of kohlrabi is coming in contact with it. (Make sure you use the natural, calorie free rice vinegar--not the seasoned stuff with sweetener added.) Put the lid on tightly and shake well. You can serve immediately if you just want a dressed fresh veggie flavor, or stick in the refrigerator, and it will be more like a pickle if you leave it in overnight. After two or three days it gets even more like a pickle with deeper flavor, but retaining it's wonderful crunch. This is my new favorite snack! Hope you like it as much as I do!
Number of Servings: 8
Recipe submitted by SparkPeople user BESEVEN.
Peel and and chunk 4 or 5 medium kohlrabi bulbs. You want them to be approx. 1-inch cubes. Place them in a glass or ceramic container that has an airtight lid (pyrex makes nice ones). Then drizzle with a tsp of olive oil. (You can use the light kind if you like a milder flavor). Sprinkle on salt and pepper, then pour on enough rice vinegar so that every piece of kohlrabi is coming in contact with it. (Make sure you use the natural, calorie free rice vinegar--not the seasoned stuff with sweetener added.) Put the lid on tightly and shake well. You can serve immediately if you just want a dressed fresh veggie flavor, or stick in the refrigerator, and it will be more like a pickle if you leave it in overnight. After two or three days it gets even more like a pickle with deeper flavor, but retaining it's wonderful crunch. This is my new favorite snack! Hope you like it as much as I do!
Number of Servings: 8
Recipe submitted by SparkPeople user BESEVEN.
Nutritional Info Amount Per Serving
- Calories: 19.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 157.5 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 2.1 g
- Protein: 1.0 g
Member Reviews
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CALIDREAMER76
Not too crazy about the pickled - I also chopped one and added it to my roasting veggies - hopefully I'll like it better there. But its fun trying something new. - 6/13/10
Reply from BESEVEN (12/19/10)
Really, the best way to eat them is straight raw. Sliced or chunked, with a pinch of salt, just as a cruncy snack.
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BARBT1956
I;ve never had kohlrabi before, but this was a fun new snack. Not great, but very good. And, very easy to make. - 8/13/08
Reply from BESEVEN (8/13/08)
Do you think you'll make it again? I'm so happy I could introduce someone to the joys of kohlrabi! If you weren't crazy about pickling them, they actually make a great snack raw. Sometimes, I'll slice them thin and eat them instead of chips, with or without dip.
Thanks so much for rating it!