Instructions:
Slice carrot and cucumber into
2-inch matchsticks. Stack and roll Swiss chard into a tight roll, then
slice cross-wise so you have fine shreds of greens.
Combine carrot, cucumber, and Swiss chard in a bowl, and massage with
sesame oil and sugar until fully coated.
Strain quick-pickled kohlrabi and add to salad, mixing lightly.
Sprinkle with green onions and sesame seeds for garnish and consume
immediately.
Tips and Tricks:
Quick pickling is a great way to extend the shelf life of kohlrabi or any
other crunchy vegetable. Just follow the recipe below,
substituting other vegetables for the kohlrabi if and as desired.
Pickling Ingredients:
1/4 c rice vinegar
1/4 c water
1 teaspoon honey
1 teaspoon gochujang
1 teaspoon sesame oil
1 teaspoon light soy sauce
dash of cayenne
minced garlic
salt
minced ginger or dash of ginger powder
Instructions:
Slice kohlrabi (or vegetable of your choosing) into thin matchsticks.
Place in sterilized glass jar.
Combine all pickling ingredients in a small saucepan, whisking until
smooth, and bring to a vigorous boil for 15-20 seconds. Let cool
slightly.
Pour pickling brine over matchsticks in jar and let cool. Cover tightly
and place in refrigerator until ready for use. Pickled kohlrabi will be
good for about a week or longer. The longer it remains in the brine, the
more flavorful (and spicy!) the pickles will become.
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