Gingered Pickled Kohlrabi

3/4 lb (about 3 2-inch bulbs) young purple kohlrabi, stems trimmed and cut into matchsticks

1 small red onion cut into matchsticks

3/4 tsp fine grain sea salt

1/2 cup unseasoned rice vinegar

1/2 cup water

1 tsp sugar

2 medium garlic cloves, coarsley chopped

1/4 tsp black peppercorns, crushed

1/4 tsp hot pepper flakes

zest of 1/2 lemon, cut in strips

8 tbsp The Ginger People® Organic Grated Ginger and remaining liquid contents from jar


Directions: In a bowl, toss kohlrabi with salt.  Let stand about an hour.  Drain the kohlrabi and pack into a pint jar.  Bring the remaining ingredients to a boil and immediately pour over the kohlrabi and mix.  Cover and let cool to room temperature.  Once cool, refrigerate.  Let pickled kohlrabi mature for about 2 days.  Refrigerate up to three weeks.

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