Pickled Kohlrabi

Pickled Kohlrabi

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Preparation 10 min
Marinating 15 min
Makes 2 cups (500 ml)

Featured in RICARDO Magazine WINTER 2016

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 medium kohlrabi, peeled and julienned
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- Salt and pepper

Preparation

- In a small bowl, combine all the ingredients. Season with salt and pepper.
- Let pickle for at least 15 minutes. Drain when ready to use.
- Pickled kohlrabi will keep for at least 1 week in the refrigerator. Delicious in spring rolls or Vietnamese banh mi sandwiches.

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