Marinated / "Pickled" Kohlrabi
These "pickles" are amazingly simple and delicious! Crunchy and refreshing, they're habit-forming. Amy Rolnick shared the method which she read somewhere a few years ago:
Peel and cube (1/4 inch cubes) some kohlrabi (big or small, purple or green)
Generously sprinkle with salt and black pepper. (The more salt the better!)
Mix up 1/3 cup rice vinegar and 1/3 cup canola oil. Put in jar or lidded container with kohlrabi and shake.
Let marinate for at least an hour. Overnight is even better. Keeps about a week in the fridge.
I've tried apple cider vinegar, and it works, but needs sweetener. Olive oil is too heavy for this application.
Snell Family Farm - Buxton, Maine - 207.929.6166