Recipe: Korean Quick-Pickled Kohlrabi Salad

 

by Amy Wood   Too hot outside to turn your oven on? This perfect-for-summer slaw makes use of some of the most delicious items in your box, and it's fully adaptable to any veggies you might have on hand in your fridge. A spicy kick thanks to gochujang in the quick-pickling brine brings the heat in a salad that's refreshing and sweet in the middle of July.  This easy recipe makes use of the kohlrabi we received this week in the box, and further instructions for quick-pickling it are below.   Recipe Serves 1 as a main salad; serves 2-3 as a side dish Ingredients: 2 Korean quick-pickled kohlrabi (see instructions below) 1 carrot 1/2 large cucumber 5-6 leaves Swiss chard 2 T sesame oil 2 tsp sugar  sliced green onions and sesame seeds for garnish     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.