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Kohlrabi and Radish Refrigerator Pickle
Preparation info
- Makes
1 quart
- Difficulty
Easy
Appears in
Published 2010
This simple pickle can be served like a tsukemono in a little bowl at the end of a homey Japanese-style Meal. Or enjoy it as a midmorning snack, as part of a bento box, or as a tangy counterpoint to an eggy fried rice dish—heck, it’s even good as a topping for burgers and in quesadillas.
Ingredients
Method
Use a sharp knife to peel the kohlrabi and remove any woody areas. Cut it in half, then into ⅛-inch-thick slabs. Stack the slabs, cut them into ⅛-inch julienne strips, and put them in a large bowl. Trim the radishes and cut them into julienne strips, and add them to the kohlrabi.
In a small saucepan, bring the remaining ingredients to a boil over high heat, stirring to dissolve the salt