Pickled Kohlrabi

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Assemble in a clean glass quart jar :

1 lb kohlrabi bulbs, peeled and cut into batons (as pictured below) or shreds

4 oz onion, peeled and cut into thick slices

1 star anise, whole

2-3 hot chinese dried chiles or 2 tsp red pepper flakes

1 tsp whole mustard seed

1/2 tsp whole sichuan peppercorns

Heat in a small saucepan until sugar and salt are dissolved :

2 cups vinegar (see notes below, a mix of vinegars is best)

1/4 cup sugar

1/2 tsp salt

While still hot, pour the vinegar-sugar-salt solution into the glass jar. Allow to sit until cool, then cover with a cap and refrigerate. Ready to eat in 24 hours, best after three or more days.

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Kohlrabi With Apple and Herb Dressing

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Combine :
1 lb. kohlrabi, cut into large dice
1/2 tsp kosher salt

Let sit for 1/2 hour or longer

Combine :
1/2 cup strained or greek-style yogurt (or thick soy yogurt)
2 tbs walnut or olive oil or a mix of the two
1 tbs chopped chives
2 tbs fresh mint, chopped fine
2 tbs fresh italian parsley, chopped fine
1 tbs (or more) garlic, minced
ground white pepper to taste
1 or 2 small chiles, chopped fine
4 oz. firm-fleshed apple, large dice

Toss with kohlrabi and serve.


A lot of people react negatively to kohlrabi. I love it, and eat raw slices of it. But then I eat raw radishes, too, so… for those who don’t care as much for it, this preparation softens its’ intensity with apple and fresh mint. The yogurt should be thick, but even if it is, this can be a somewhat “loose” salad. Keeps well, tastes better on the second day.