How To make Pickled Kohlrabi
3 Kohlrabi (abt. 1 qt.)
-peeled, sliced 1/4" thick 2 lg Carrots; peeled
cut into sticks 2 Garlic cloves; crushed
1 Bay leaf
3 lg Sprigs fresh dill
:
PICKLING MIXTURE------------------------------ 3/4 c White vinegar
1 1/4 c ;Water
3 tb Sugar
1 ts Mustard seed
1/2 ts Dill seed
1/4 ts Red chili flakes
1 ts Salt
Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend. From 1994 Shepherd's Garden Seeds Catalog, pg. 20. Posted by Cathy Harned.
How To make Pickled Kohlrabi's Videos
Kohlrabi Atchara. How to prepare kohlrabi atchara. Pickled Kohlrabi.
Sharing you guys my version of Kohlrabi Atchara. This is a very good substitute if you love pickled papaya. If
Ingredients:
1 Kohlrabi (grated)
1 onion
Bell peppers
Garlic (optional)
Ginger (optional)
For the vinegar mixture:
1 cup white vinegar
1 cup water (optional. Depends on the vinegar you will use)
1 tbsp. salt (Adjust according to your taste. You can add more after boiling)
Ground pepper
1 cinnamon bark
1 laurel leaf
Ginger
1/2 cup to 1 cup of sugar (1/2 cup is not too sweet)
Enjoy!
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अचार खाइये और स्वस्थ रहिये ? | Kohlrabi Pickle | Benefits |
#benefits #pickle #food #recipe #foodlover #healthy #shortvideo
Vietnamese Vegan Kohlrabi Salad
VIETNAMESE VEGAN KOHLRABI AND CARROT SALAD
Serves 4 to 6
2 kohlrabi (3/4 pounds (340g) in total
1 medium carrot
¼ cup plus 2 tablespoons (90ml) rice vinegar
3 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon salt
2 garlic cloves, minced
1 fresh Thai bird chile, seeded, finely chopped
1/3 cup roughly chopped Vietnamese balm (or combination of mint and Thai basil)
1/3 cup roughly chopped cilantro
3 tablespoons roasted unsalted peanuts, roughly chopped
3 tablespoons crispy fried shallots (homemade or store bought)
Peel the kohlrabi and cut into matchsticks and add to a large bowl. Peel and cut the carrots into matchsticks and toss over the kohlrabi.
Put the rice vinegar, sugar, salt, soy sauce, garlic and chile into a small bowl and stir until the sugar is fully dissolved. Taste. It should be tart, a touch sweet, and mildly spicy. Adjust the balance of flavours by adding a touch more sugar or chile to taste.
Pour the dressing over the vegetables and mix well. Let marinate for 5 minutes. Toss in the herbs, and half of the peanuts and fried shallots and mix well. Lift out the salad, leaving most of the dressing in the bottom of the bowl, and mound it onto a shallow serving dish. Drizzle a spoon or two of dressing over the top if you like. Sprinkle with the rest of the peanuts and fried shallots.
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Ganth Gobi Ka Acchar | Kohlrabi Pickle Recipe | Easy to Make Indian Pickle Recipe
Emami Healthy & Tasty Kachchi Ghani Mustard Oil brings you Ganth Gobi Ka Acchar Recipe by Authenticook home chef Vipula in Pickles of India Season 2 in association with India Food Network. Make this popular Jammu and Kashmir special Kohlrabi Pickle and serve it to family and friend and let us know how it was in the comments below.
Every Monday, Wednesday and Friday Emami Healthy & Tasty Kachchi Ghani Mustard Oil brings you 29 different pickle recipes from 29 Indian states by 29 home chefs in Pickles Of India Season 2 only on Emami Healthy & tasty
#picklerecipe #indianpicklerecipe
Ingredients
500 gms Ganth Gobi
Salt to Taste
¼ tsp Turmeric Powder
2 tbsp Red Chilli Powder
1 tsp Fenugreek Seed Powder
1 tsp Dry Ginger Powder
1 tsp Yellow Mustard Powder
200 ml Emami Healthy & Tasty Kachchi Ghani Mustard Oil
1 tsp Fennel Seed Powder
350 ml Emami Healthy & Tasty Kachchi Ghani Mustard Oil
Method:
1. Take chopped ganth gobi (kohlrabi or german cabbage), salt to taste, turmeric powder, red chilli powder and dry ginger powder in a mixing bowl.
2. In the same bowl, add fennel seed powder, yellow mustard powder and fenugreek seed powder.
3. Pour in the mustard oil with the vegetable and powders.
4. Mix it nicely and store in a big jar.
5. After filling the jar again add the mustard oil from above.
6. Show it the sunlight and it will take 3 days to get ready.
7. Use and Serve easily for about 6-8 months.
Click here for home chef details -
Spiralized Kohlrabi Spaghettini Aglio E Olio I Spiralizer Recipe
Serve our Kohlrabi Spaghettini Aglio E Olio with extra Parmesan cheese and some red pepper flakes for a healthy spin on a classic Italian pasta!
RECIPE: Grab the recipe in my second cookbook, Inspiralize Everything:
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Pickled Kohlrabi
Pickled kohlrabi
Growing up, kohlrabi was not on our vegetable rotation. My guess is that it just wasn't available at the grocery stores my mother frequented, because we ate nearly everything else.
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