This is the new Recipe section and it’s open for anyone to add a favorite recipe using our locally grown food.

Categories

Recipes in Season (0)
All Recipes (15)

Back to Listings


Click here to go back to the recipe listings

Honey Pickled Kohlrabi

Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it:

Deeply and surprisingly delicious
Effortless to make
Aids digestion (it’s fermented)

Source: Rebecca Wood - The New Whole Foods Encyclopedia (Entered by SUZANNE GEDDES)
Serves: 4-6


Ingredients
1 1/2 cups kohlrabi, peeled, quartered and thinly sliced (about 2)
3/4 cup unpasteurized honey
1/2 to 1 teaspoon toasted caraway seeds, optional

Step by Step Instructions
  1. Place kohlrabi slices in a glass jar and stir in honey (and, optionally caraway). Set aside at room temperature, covered. Stir after an hour or so; the honey will have thinned. After 48 hours, it’s ready. Refrigerated, this remedy keeps for months. To serve, place a few slices per person in a condiment dish. After you’ve consumed the pickles, do not make a second batch with the now-thinned honey. Rather, keep the honey refrigerated and enjoy as a sweetener in tea or for another culinary use.

Comments

Comments added by fellow market members.