Practical way to Cooking Appetizing Pickled Kohlerabi

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Pickled Kohlerabi

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Here are the ingridients that are required to serve a remarkably good Pickled Kohlerabi:

  1. Get 200 g of Kohlrabi (1 big and 1 small ones), after peeled.
  2. You need 2 tbsp of soy sauce.
  3. Get 1 tbsp of vinegar (I used Cider vinegar).
  4. Take 1 tbsp of Konbu-kelp stock water.
  5. Use 2 tbsp of sugar.
  6. Get 1 pinch of salt.
  7. Provide of Julian Konbu-Kelp, cooked in a water.
  8. You need 1 of dried chilli without seeds, option.

Ready with the ingridients? Below are the procedures on preparing Pickled Kohlerabi:

  1. Making Konbu-kelp stock water. Slice Kohlerabis and kelp in Julian. See pic 2. If you don’t have a kelp, water is fine..
  2. Mix all the ingredients in a container with lid. Keep it in the fridge for 30 minutes or until serving. Give it shake, occasionally..

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe. Delicious in spring rolls or Vietnamese banh mi sandwiches. In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. Pickled mackerel fillets with radish and kohlrabi salad. Hand-Crafted,Artisan Quality Pickled Kohlrabi -With Attitude is a must for your Bloody Mary, Old Fashion or.

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