Kohlrabi pickles

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Kohlrabi pickles calories by ingredient

Introduction

This is a slight tweaking of a recipe I found on restaurantwidow.com. I tried to minimize the salt to keep the sodium levels in check. It came out delicious! My 5-yr-old couldn't stop eating them, when I made it for the first time yesterday, and she is already begging me to make it again. They are the perfect snack because they are full of nutrients with hardly any calories; they taste delicious, and have a very satisfying crunch. If you've never tried kohlrabi, you don't know what you're missing! This is a slight tweaking of a recipe I found on restaurantwidow.com. I tried to minimize the salt to keep the sodium levels in check. It came out delicious! My 5-yr-old couldn't stop eating them, when I made it for the first time yesterday, and she is already begging me to make it again. They are the perfect snack because they are full of nutrients with hardly any calories; they taste delicious, and have a very satisfying crunch. If you've never tried kohlrabi, you don't know what you're missing!

Minutes to Prepare: 15

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

Directions

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.