Pickled Kohlrabi Perfection: Easy & Delicious Recipes

Introduction to Kohlrabi Pickling

Kohlrabi, an often-overlooked vegetable, can become a star in your kitchen when pickled. This underused member of the brassica family boasts a crisp texture similar to that of a turnip and a flavor profile that’s mildly sweet with a hint of radish zest. Pickling kohlrabi not only enhances its natural flavor but also adds a delightful tang and extends its shelf life, making it a perfect companion to countless meals or a snack by itself.

Why Pickle Kohlrabi?

Pickling kohlrabi isn’t just about preserving this unique vegetable; it’s about unlocking a burst of flavors that can transform your culinary experiences. Here are some reasons why you should consider pickling kohlrabi:

• Unique Flavor Profile: The pickling process enhances the subtle flavors of kohlrabi, making it more complex and enjoyable.
• Nutritional Benefits: Kohlrabi is rich in nutrients like vitamin C, potassium, and fiber, which are preserved during pickling, allowing you to enjoy them all year round.
• Culinary Versatility: Pickled kohlrabi can be used in sandwiches, salads, as a side dish, or even in stir-fries, adding a tangy crunch.
• Food Preservation: An excellent way to enjoy kohlrabi beyond its short growing season.

How to Select and Prepare Kohlrabi for Pickling

The key to perfect pickled kohlrabi starts with selecting the right bulbs. Here’s how:

• Choosing Kohlrabi: Look for firm, small to medium-sized kohlrabi. Avoid large or woody ones as they might not pickle well.
• Trimming: Trim the leaves and stems, leaving a small portion of the root for easier peeling.
• Peeling: Use a vegetable peeler to remove the outer layer, ensuring you get rid of any tough or woody skin.

🔍 Note: Do not peel too much; you want to retain some of the kohlrabi's natural shape and texture.

• Slicing: Depending on your preference, slice the kohlrabi into rounds, sticks, or cubes. Uniform cuts ensure even pickling.

Pickle Recipes for Kohlrabi

Now, let’s delve into some delectable kohlrabi pickle recipes:

1. Classic Kohlrabi Pickles

Ingredients:

• 4 medium kohlrabi bulbs, peeled and sliced into sticks or rounds
• 1 cup white vinegar
• 1 cup water
• ¹⁄₄ cup sugar
• 2 tbsp kosher salt
• 1 tbsp mustard seeds
• 1 tsp black peppercorns
• 1 tsp dill seeds or fresh dill

Method:

1. Bring the vinegar, water, sugar, salt, mustard seeds, peppercorns, and dill to a boil in a saucepan. Stir until the sugar and salt dissolve.
2. Place the kohlrabi slices into a sterilized jar or jars.
3. Pour the hot pickling liquid over the kohlrabi, ensuring it covers them completely.
4. Seal the jars and let them cool to room temperature. Refrigerate for at least 48 hours before serving to allow flavors to meld.

2. Spicy Korean-Style Kohlrabi Pickle

Ingredients:

• 3 kohlrabi bulbs, sliced
• 3 tbsp gochugaru (Korean chili flakes)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• ¹⁄₂ cup water

Method:

1. In a bowl, mix gochugaru, vinegar, soy sauce, sugar, ginger, garlic, and water to make the pickling sauce.
2. Add the sliced kohlrabi into the sauce and mix well, ensuring each piece is coated.
3. Transfer the mixture into a sterilized jar, pressing down to eliminate air pockets.
4. Refrigerate for at least 24 hours before enjoying.

3. Sweet and Tangy Apple Cider Kohlrabi Pickles

Ingredients:

• 3-4 small kohlrabi bulbs, sliced
• 1 cup apple cider vinegar
• ¹⁄₂ cup apple juice
• ¹⁄₂ cup water
• ¹⁄₄ cup honey
• 1 tbsp whole cloves
• 1 cinnamon stick
• 1 tsp allspice berries
• 1 bay leaf

Method:

1. Combine vinegar, apple juice, water, honey, and spices in a saucepan and bring to a boil, stirring to dissolve the honey.
2. Simmer for a couple of minutes, then let it cool slightly.
3. Fill sterilized jars with the sliced kohlrabi.
4. Pour the warm pickling liquid over the kohlrabi, ensuring the spices are evenly distributed.
5. Seal the jars and allow them to cool, then refrigerate for at least 48 hours before using.

🍯 Note: The combination of apple cider vinegar and apple juice provides a sweet and tangy flavor profile perfect for kohlrabi.

After exploring these simple yet versatile kohlrabi pickle recipes, you can now enjoy this underappreciated vegetable in new and exciting ways. Pickling transforms kohlrabi into a flavorful addition to your meals, offering both health benefits and a delightful crunch. Whether it’s the classic brine, the spicy kick of a Korean-style pickle, or the sweet infusion of apple cider vinegar, these recipes ensure kohlrabi can be enjoyed year-round.

How long will pickled kohlrabi last?

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Pickled kohlrabi, if properly stored in the refrigerator, can last from 1 to 2 months. Always ensure the jar’s lid is tightly sealed to extend its shelf life.

Can I use any type of vinegar for pickling?

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Yes, you can use different types of vinegar like apple cider, white, or rice vinegar, each imparting a unique flavor to your pickles. Adjust the amount based on vinegar’s acidity if necessary.

Is it necessary to peel kohlrabi before pickling?

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While kohlrabi’s skin is edible when young and tender, for pickling, it’s recommended to peel it to remove any woody or tough parts which might not soften in the brine.