How to Grow Winter Kohlrabi in San Diego County
Kohlrabi is nutritious, delicious, and easy to grow in San Diego.
You've no-doubt seen the softball-sized green and purple kohlrabi at your farmers market. You might have wondered what kohlrabi tastes like and what to do with it. When cooked kohlrabi has a mild, almost sweet taste like that of broccoli stalks, and they make amazing pickles. This easy recipe comes from Davin Waite of Wrench & Rodent Seabasstropub.
Ingredients
SERVINGS: 1 Pint(s)
- 2 kohlrabi bulbs
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup water
- 1 cup sugar
- 1 tablespoon pickling spice
- pinch salt
Instructions
Peel the kohlrabi bulbs, chop off the stems and leaves (stems and leaves can be saved for kraut or a stir-fry; peels can be saved for broth), and thinly shave the root on mandolin or slice very thin with a knife.
Heat vinegars, water, sugar, and spice in a small saucepan and stir until sugar dissolves. Bring to a boil, then remove from heat; add kohlrabi. Transfer to a pickling jar and let sit for 2 hours before refrigerating.
The pickles are ready to eat once they’ve been fully chilled, 2 to 3 hours or overnight.
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