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Preserving: Zucchini and Kohlrabi

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Preserving: Zucchini and Kohlrabi

The perfect preserving: zucchini and kohlrabi recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Kohlrabi fresh
  • 1 Pc. Zucchini
  • Water boiled + cooled
  • 1 teaspoon Coarse salt
  1. Peel the kohlrabi and cut into cubes.
  2. Cut the zucchini ends, wash, cut in half into slices. Layer in, add salt.
  3. Water important boiled + cold fill almost to the brim. Close + make sure the ring is in place. Then heat for 60 minutes at 90 ° C. Let cool down slowly. Shelf life 1 year.
  4. I intentionally did not preserve the vegetables sour. So I can use it as a vegetable or salad.
Dinner
European
preserving: zucchini and kohlrabi

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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