Kohlabi Tsukemono

Tsukemono made from the roots of members of the cabbage family—among them daikon, baby turnips, and kohlrabi—can all be prepared in the same way. Seek out vegetables that are crisp and supple, clean them carefully, and then cut off the tops and the root tips. It is necessary to peel them only if they are really large and somewhat coarse. This recipe uses kohlrabi to make a pickle that is crisp and has very little of the characteristic cabbage smell. If the kohlrabi still has a nice g