Monday, June 27, 2011

Quick Kohlrabi Pickles

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2" cubes
Good olive oil (optional)
Rice vinegar (not sweetened, available in Asian grocery stores and some well-stocked supermarkets. If you don't have rice vinegar, you could substitute something rather mellow - white wine or sherry vinegar, or even white vinegar with just a pinch of sugar added)
Kosher Salt
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.
1 cup (135 grams) of kohlrabi contains a mere 36 calories, 5 grams of fiber, 2 grams of protein, 19% of your daily potassium intake, 10% of B6, and 139% of your daily vitamin C intake.

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