Gastronomixs

Pickled kohlrabi

The flavours of the pickling liquid accentuate all the layers of flavours of the kohlrabi.

Makes 400g.

Pickled kohlrabi

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Ingredients

200

ml

white wine vinegar

450

ml

mirin

100

g

sugar

25

ml

sushi vinegar

1

tsp

salt

1.2

kg

kohlrabi

Preparation method

  • Bring all the ingredients except for the kohlrabi to the boil.
  • Julienne the kohlrabi and place in a plastic container.
  • Pour the warm pickling liquid over the kohlrabi and leave to infuse for at least one night.
  • Store in vacuum sealer bags. 
  • Use within four days of making.

Serving suggestions

  • In a composition with components of lamb, peas, and mint.
  • In a composition with components of artichoke, sweet pepper, and olive.
  • In a composition with components of shallot, dill, and mackerel.

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