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 1 teaspoon toasted caraway seeds, optional
Place kohlrabi slices in a glass jar and stir in honey (and, optionally caraway). Set aside at room temperature, covered. Stir after an hour or so; the honey will have thinned. After 48 hours, it’s ready. Refrigerated, this remedy keeps for several weeks. To serve, place a few slices per person in a condiment dish.
After you’ve consumed the pickles, you may make a second or even a third batch with the now-thinned honey. Or keep the honey refrigerated and enjoy as a sweetener in tea or for another culinary use.
Variations: Substitute fennel or celery root for the kohlrabi. Fennel, however, ferments more quickly and its texture is best 12 to 48 hours later.