Pickled Kohlrabi from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Watson
Kohlrabi has a unique crisp, fresh taste when raw but can get lost in a crowd of other flavours when it tends to offer more texture than taste. Turning kohlrabi into a pickle with a few aromatics l...
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Cooking tools:
- Saucepan
- Mason jar
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Stove
- Mixing bowl
Ingredients
- 1 garlic clove, thinly sliced
- 1 tbsp honey
- 1 fresh chilli or ½ dried chilli, flaked
- 1 tsp peppercorns
- 250 ml white or red wine vinegar
- 1 large kohlrabi
- 1 tbsp sea salt
- 1 tsp black peppercorns
- 1 tbsp fresh ginger, grated
- 2 bay leaves
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