Insert Kohlrabi – That’s How It Works

Insert kohlrabi: You need these ingredients for one glass

If you plant kohlrabi in your garden and the kohlrabi harvest is plentiful, you can simply pickle the cabbage and thus preserve it. Of course, the same applies to purchased kohlrabi. The following ingredients are sufficient for pickling kohlrabi. If you want to put in several kohlrabies at once, adjust the number of ingredients accordingly.

• 1 kohlrabi
• 100 ml balsamic vinegar
• 1 tsp salt
• 50 grams of sugar
• 4 peppercorns
• 2 allspice corns
• 1 small bay leaf
• ½ tsp mustard seeds
• ½ tsp curry powder, hot
• dried chili flakes as needed (optional, for extra spiciness)
• 1 mason jar with lid

This is how you proceed to pickle the kohlrabi

Before you fill in the kohlrabi, you should sterilize the mason jar and the lid. Then the pickled cabbage will last longer and will not go bad immediately. Once you have prepared the ingredients, you can – literally – get down to business:

1. Peel the kohlrabi. Then cut it into thin strips or slice it into thin slices.
2. Place the kohlrabi in a bowl along with a teaspoon of salt. Knead the vegetables well so that the salt is evenly distributed.
3. Leave the kohlrabi to stand for an hour.
4. Put the kohlrabi in a sieve and wash off the salt under running water. After that, use your hands to squeeze the water out of the cabbage.
5. Place the kohlrabi in a sterile mason jar. If you have cut the kohlrabi into slices, layer them on top of each other in the glass.
6. Now prepare the broth. In a saucepan, combine balsamic vinegar, sugar, mustard seeds, curry powder, bay leaf, peppercorns, allspice berries, and optional chili flakes.
7. Boil the stock on the stove until the sugar has completely dissolved.
8. Pour the hot mixture into the mason jar, completely covering the kohlrabi.
9. Leave the sealed jar to cool completely.
10. Then store the pickled kohlrabi in the fridge. After seven days, the cabbage is fully infused and you can eat it.