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 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.

8 Responses to Honey Pickled Kohlrabi

    • It would work with maple syrup and if you turn the cane sugar into a syrup it should work.Both might take a little longer unless, that is, you add a starter such as a splash of kombucha or liquid from kraut. Experiment and let us know.

  1. Rebecca, this recipe looks delicious.
    I have a question for you regarding this technique.
    Can anything be fermented using honey?
    Can I make Honey Pickled Vegetables? Or Honey Pickled sauerkraut?
    Will honey pickled foods have a probiotic count comparable to that of a kraut?

    Where can you refer me to, to find more honey pickled recipes? As the only recipe I could find online was yours.

    Thank You so much! 🙂

    • Give it a try as probably the ambient yeasts in the air will be enough to inoculate and start fermentation. Either way, honey is a preservative and so it won’t go bad; it would, I believe, just take longer to ferment. But be on the lookout for unpasteurized honey as health wise and energetically, it’s far superior to pasteurized.

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