If you’re new to the coop this season, welcome to your first ‘strange’ vegetable. Kohlrabi is a wonderful addition to the vegetable rotation, crisp and fresh with a bit of bite. It makes a great stand in where you would usually put cabbage, appears in lettuce wraps, and makes awesome fries.
“Kohlrabi holds a crunchy texture, as opposed to something like a cucumber, which is softer. The pickles are delicious with a pâté or charcuterie.” Jenny Everett, G&G Blog
For a quick introduction, we recommend the FDC favorite fries as well as this quick pickle recipe. Enjoy!
1 cup water
1 cup apple cider vinegar
1 cup sugar
Red pepper flakes, to taste (optional)
1. In a medium saucepan, bring to a boil water, apple cider vinegar, and sugar. Add a pinch of red pepper flakes if you like heat.
2. Peel and cut kohlrabi into 1-by-3-inch chunks-you should have about 1 cup-then place it into a 12- or 16-oz. mason jar or other heat-resistant glass storage container.
3. Pour vinegar mixture over top and cool to room temperature, then seal and store in refrigerator for up to two months.