A delicious recipe for everyone

Recipe for pickling kohlrabi

You need:

• 1 kohlrabi
• 100 ml balsamic vinegar
• 50 g sugar *
• ½ teaspoon mustard seeds
• ½ teaspoon of hot curry powder
• dried chilli flakes
• 1 bay leaf
• 5 peppercorns
• 1 teaspoon salt

* We recommend that you avoid classic granulated sugar. Instead, you can use birch sugar. This sweetens almost as well as normal white sugar, but it is much more beneficial to your health.

How to pick kohlrabi correctly

1. Peel your kohlrabi.
2. Slice the vegetables into thin slices.
3. Put the kohlrabi slices in a bowl.
4. Add the salt.
5. Knead the kohlrabi and salt mixture well.
6. Let it rest for an hour.
7. Thoroughly wash the kohlrabi slices in a colander.
8. Carefully squeeze out the slices.
9. Layer the kohlrabi slices tightly together in a sterile mason jar.
10. Put the balsamic vinegar, sugar, mustard seeds, curry powder, chilli flakes (depending on your taste), bay leaf and peppercorns in a saucepan.
11. Boil the mixture up.
12. Let the mix cook until the sugar has dissolved.
13. Pour the hot brew into the mason jar, in which the kohlrabi slices are already waiting. The latter must be completely covered with the liquid.
14. Seal the jar tightly.
15. Let the mixture cool down.
16. Put the jar in the refrigerator. There the mix should only steep for a week before you use it for the first time. The full aroma unfolds over time.

Extra: sterilize the mason jar - instructions

To remove all germs and bacteria from the mason jar, you need to sterilize it before you use it. This is how it works:

1. Rinse the glass thoroughly with water and washing-up liquid (including the lid).
2. Put the glass in a large (tall) saucepan.
3. Fill the pot with water so that the mason jar is completely covered.
4. Bring the whole thing to a boil.
5. Expose the mason jar to intense heat for about five minutes.
6. Take the pot off the hob.
7. Take out the jar (careful, hot!).
8. Let the mason jar dry on clean kitchen paper.