A week ago, one of my friends gave me a pretty purple kohlrabi. What to do, what to do? Hmmm…
How my mind skipped from kohlrabi to carrots to do chua pickles, I’ll never know. The only thing they really all share is a ‘c’ sound somewhere, but as soon as the thought entered my head, I couldn’t detour around it. I could blame my one-track mind on my cold, but that’s really just passing the buck.
Elise posted a simple recipe for Vietnamese banh mi sandwich pickles and I thought it was a great starting point:
The problem is, a kohlrabi does not a daikon radish make. Will this even work? We’ll see.
I started by peeling everything: (cue the burlesque intro 🙂 )
Now for the tedious part – the vegetables had to be cut into matchstick proportions. Time to practice those knife skills!
It took a while to do, but they looked pretty good. Since they are a little too crunchy at this point, it’s time for 4tsp sugar and 2tsp salt to help them get in a more pliable frame of mind.
After 4 minutes of mixing, the vegetables look silky and shiny. The best part is that they are also BENDY. You should be able to do this:
Think of the sugar and salt as a beauty treatment. It’s like a facial. It’s got to be rinsed off because no self-respecting carrot would got out in public that way. Into the shower!
As Sweet Baboo says, they’re now squeakity clean! Into the jar they go:
Now for the brine. This was the easiest part. Two cups of white vinegar with one cup of white sugar and one cup of warm water got stirred together until the sugar dissolved. Just pour it in.
Now the whole concoction sits in the refrigerator for two days to marinate and they’re ready to enjoy!