Salted kohlrabi ribbons

A simple preparation that emphasises the pure flavour of the kohlrabi.

Makes 20 to 25.

Salted kohlrabi ribbons

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Preparation method

  • Use a mandolin to cut thin ribbons from the kohlrabi.
  • Lightly salt and marinate the ribbons for fifteen minutes in a mixing bowl. The salt will draw the moisture from the kohlrabi. 
  • Tightly stack the ribbons, place in a vacuum sealer bag, and pull vacuum with the liquid. 
  • Set aside for 20 minutes to allow the flavours to combine.
  • Drain the ribbons before use.

Serving suggestions

  • In a composition with components of cod, cucumber, and green apple.
  • In a composition with components of horseradish, beef, and shallots.
  • In a composition with components of mackerel, citrus, and crème fraîche.

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