- Wish me luck! I made my pickled kohlrabi today.
Two clean Mason jars with new lids
1 large kohlrabi, peeled and cut up into bite-sized pieces
1 cup of distilled white vinegar
1 cup water
1 Tbsp Kosher salt
1/2 tsp of "fruit fresh" (ascorbic acid, vitamin C)
1 tsp of my spice blend of kôpor, petržlen, cibuľa, cesnak, čierny, zafran
I cold-packed them to keep the kohlrabi crunchy, so they'll have to sit in the fridge for a week-or-so before I can try them. I've got my fingers crossed.
I spent large part of my life working in labs, and now my kitchen is my lab. I just love doing that.
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