Up until a duet of months ago , I did n’t even know what kohlrabi was . By probability , I was at a champion of a friend ’s firm for a party , and late in the backyard was a beautiful edible garden . I could not protest a tour from Patti , the proprietor , who also insist I tote along a shopping udder ( it sounds unearthly to be “ grocery shopping ” at a company , but how could I say no to the gracious stewardess ? ! ) .
After make pass several beds of chard plant , prickly-seeded spinach , and edible asparagus , we came across the most unusual flora I ’d ever seen . stab out of the sandy soil were little unripened Sputniks , tentacles , and all , with pelf - like leaves . If turnip raise above primer and matrimonial cabbage , they would have little Brassica oleracea gongylodes babies . Since I bed trying new oddment , Patti sent me home with a few of those Sputniks .
Turns out , Brassica oleracea gongylodes is a member of the cabbage family(Brassica oleracea)and its name is gain from the German wordskohl(“cabbage ” ) andrübe(“turnip ” ) . The taste and grain are standardised to a broccoli fore , and the whole vegetable — from the leaves to the electric light — can be eaten raw or fudge .
Since I ’ve been in a pickling kind of humor late , I thought it would make an excellent coleslaw , minus the dairy . With its crunchy texture and balmy flavor that just soak in all that pickling juice , quick pickled turnip cabbage coleslaw adds a nice kicking as a side dish for meats , or as a relish for burgers and hot dogs . I even use up it by the forkful heterosexual person out of the jar — it ’s just that good !
Quick Pickled Kohlrabi Slaw
Makes 2 quart
Ingredients
2 1/2 cup distilled ashen vinegar ( 5 % acidity)2 1/2 cups water2 tablespoons pickle salt2 tablespoons sugar2 medium kohlrabi , exit removed2 teaspoon opprobrious peppercorn , divided1/2 culture medium onion , thin sliced2 to 3 big clove garlic , minced1/4 teaspoon red pepper bit , fraction
Making Your Quick Pickled Kohlrabi Slaw
In a average saucepan , bring the vinegar , piss , pickle salt , and kale to a trilled boil . Stir until the salt and sugar are fully dissolved , then remove the brine from heat .
dress the turnip cabbage bulb with a knife , removing any blemishes and difficult bits . You do n’t require to peel the bulb , but I find that the anatomy tend to be tough where the “ tentacles ” are , so I slice them off . ( By the way , do n’t thresh about the leaves — they can be used like any other greens in salads , sautes , and stir - fries . )
slit the kohlrabi into thin matchsticks about 2 inches long and 1/8 inch wide .
stream a teaspoonful of black peppercorn into each clean jounce . Then , fill the jars by repeating layers of garlic , onion and turnip cabbage to just about 1 inch below the rim .
meet the jars with saltwater , verify all the ingredients are comprehend , then top off with 1/8 teaspoonful of ruddy pepper flakes in each jar .
Wipe the rims with a towel and seal with lid . Store your shock in the fridge for at least a day before consuming — but turnip cabbage slaw try better when it ’s been pickled for at least three day . And it ’s best after one workweek , three weeks , even six calendar month later , which is the long I ’ve maintain any kind of quick pickle in the electric refrigerator . Most probably you ’ll have eaten it all before then !
With its crunchy grain and mild flavor that just soaks in all that pickling juice , speedy pickled kohlrabi slaw add together a dainty kick as a side cup of tea for gist , or as a relish for burgers and hot hotdog . I even eat it by the forkful straight out of the jar — it ’s just that serious !
Instructions
Notes
You do n’t need to peel the light bulb , but I find that the flesh tends to be tougher where the “ tentacles ” are , so I slice them off . ( By the way , do n’t dispose the foliage — they can be used like any other greens in salads , sautes , and stir - fries . )
Kohlrabi slaw tastes better when it ’s been pickled for at least three days . And it ’s best after one week , three weeks , or even six months later , which is the longest I ’ve kept any kind of quick pickles in the electric refrigerator .
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