Monday, July 6, 2015

So, You Have a Kohlrabi

Kohlrabi look a bit like UFOs.  They taste a bit like turnips.  They perplex us all.  In my mission not to let any vegetable go to waste, I scoured the internet and came across ideas for kohlrabi pickle. When I was pregnant with James, I, like a completely stereotypical pregnant lady, ate ridiculous amounts of pickled jalapenos and sauerkraut.

On the subject of my nearly one year old, Baby James has adopted a particularly charming habit of waking up between 5 and 6am.  He will go back to sleep in our bed so long as these very specific conditions are met.  First, he crawls around the entire bed and tumbles over us like a jungle gym, providing extensive commentary.  Eventually, when he gets tired, he will consent to lie down, but manages to take up 3/4 of a king sized bed.  He also needs to share my pillow and be touching my face.  If I move, he will wake up and the process starts again.  Sweet dreams.  That has nothing to do with kohlrabi, and despite the fact that he readily eats wood chips and rocks, I doubt he would eat this.

Quick Kohlrabi Pickle

1 pound kohlrabi, stems removed and ends trimmed
1 cup vinegar (I used apple cider)
1 cup water
1 Tablespoon honey or sugar
1 Tablespoon salt
1 garlic clove, grated
1/4 teaspoon red pepper flakes

Using a food processor, box grater or mandoline, shred kohlrabi.
Put kohlrabi into a quart sized jar.
Combine remaining ingredients (vinegar through red pepper flakes) in a saucepan and bring to a boil.
Remove from heat and pour over kohlrabi.
Allow to cool and store in the refrigerator.

We enjoyed this on burgers, bbq chicken, and in hummus and veggie wraps.


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