Monthly Archives: December 2010

Honey Pickled Kohlrabi

Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At least, that’s what I’ve found when it comes to sharing this pickle. Honey Pickled Kohlrabi 1 ½ cups kohlrabi, peeled, quartered and thinly sliced (approximately 2 kohlrabi) ¾  cup unpasteurized honey ½ to… Continue Reading

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©2015 Rebecca Wood