Compressed Cucumber and Kohlrabi

• 100 g cucumber
• 100 g kohlrabi
• 45 g

Peel the cucumber, then cut in four lengthways and remove the seeds. Finely cut the flesh to 2mm dice.

Peel the kohlrabi and, using a Parisian scoop, scoop out little balls.

Cover both with pickle liquor and, if available, place in a chamber vacuum machine to compress. Store in an airtight container for 2 days.