Discovering the unique flavors of quick pickled kohlrabi slaw can transform your meals with a delightful crunch and tangy zest. Whether you’re a fan of pickles or new to the world of fermented foods, this slaw is a must-try for its simplicity and versatility. Let’s dive into this easy and delectable recipe that’s perfect for adding an extra kick to your dishes.
With its crisp texture and mild taste, kohlrabi is an ideal candidate for quick pickling. The process not only enhances its flavors but also extends its shelf life, allowing you to enjoy this garden gem for longer. The following sections will guide you through creating your own quick pickled kohlrabi slaw, with tips and variations to suit your palate.
How to make quick pickled kohlrabi slaw?
Creating quick pickled kohlrabi slaw is surprisingly straightforward. Begin by slicing the kohlrabi into thin strips or spears. Then, prepare a simple brine with vinegar, salt, sugar, and your choice of spices such as dill and peppercorns. Bring the mixture to a boil and pour it over the kohlrabi placed in sterilized jars. Seal the jars and let them cool before transferring them to the refrigerator. Allow the slaw to marinate for at least 24 hours for the best flavor development.
Pickling isn’t just for cucumbers; it’s a method that works beautifully with a range of vegetables, including kohlrabi. With this recipe, you’ll see how the sharpness of the brine complements the mild kohlrabi, resulting in a condiment that’s bursting with flavor.
For those unfamiliar with kohlrabi, it’s a member of the cabbage family and resembles a turnip. The taste is similar to broccoli stems but with a sweeter note. This makes it a great addition to salads and slaws, providing a refreshing crunch with every bite.
Remember, sterilizing your jars is crucial for food safety and keeping your slaw fresh. You can sterilize jars by boiling them in water for 10 minutes or using a dishwasher with a sterilizing cycle. This step ensures that your quick pickled kohlrabi slaw is not only delicious but also safe to enjoy for several weeks.
What ingredients do you need for quick pickled kohlrabi slaw?
The beauty of this recipe lies in its simplicity. The essential ingredients include:
- Fresh kohlrabi bulbs, peeled and sliced or cut into spears
- High-quality vinegar, such as apple cider or white vinegar
- Water to dilute the vinegar slightly
- Granulated sugar to balance the acidity
- Kosher salt or pickling salt, which is free of iodine and anti-caking agents
- Aromatic spices like dill seeds, peppercorns, and mustard seeds
- Garlic cloves and onion slices for additional flavor layers
Customizing your slaw is part of the fun. Feel free to experiment with additional spices or even a splash of chili for heat. The key is to find a balance that suits your taste preferences while complementing the kohlrabi’s natural flavor.
Can you use different vinegars for quick pickled kohlrabi slaw?
Yes, experimenting with different vinegars can personalize your quick pickled kohlrabi slaw. Apple cider vinegar offers a fruity tang, while white vinegar gives a sharper taste. For a milder flavor, white wine vinegar is an excellent choice, and for those who enjoy a bit of complexity, red wine vinegar can add depth. Balsamic vinegar is generally not recommended as it can overpower the delicate taste of kohlrabi.
Some vinegars, like rice vinegar, may have a lower acidity level, requiring adjustments to the recipe to ensure proper pickling. It’s essential to maintain a minimum acidity level to create a preserve that’s both tasty and safe to eat.
What are the benefits of quick pickling kohlrabi?
Quick pickling kohlrabi not only extends its shelf life but also enhances its nutritional value. Kohlrabi is packed with vitamins and minerals, including vitamin C, potassium, and fiber. The pickling process can help preserve these nutrients while making the vegetable more digestible.
Moreover, quick pickling adds beneficial bacteria to your diet, promoting a healthy gut biome. Although quick-pickled vegetables don’t ferment as long as traditional pickles, they still offer some probiotics.
Another advantage is the reduction of food waste. By pickling kohlrabi, you can preserve excess produce from your garden or CSA share, ensuring that none of it goes to waste.
How long can you store quick pickled kohlrabi slaw?
When stored in the refrigerator in an airtight, sterilized container, your quick pickled kohlrabi slaw can last for several weeks. The acidity of the vinegar acts as a natural preservative, halting the growth of bacteria.
For the best quality, consume the slaw within a month. While it’s safe to eat beyond that point, the texture and flavor might not be as vibrant. Always check for signs of spoilage before consuming pickled products.
What are some variations of quick pickled kohlrabi slaw?
Variations of this slaw can cater to all sorts of palates:
- For a spicy kick, add fresh jalapeños or a pinch of red pepper flakes.
- Incorporate other vegetables such as radishes, carrots, or cucumbers for added color and texture.
- Experiment with different herbs like tarragon, coriander, or basil for unique flavor profiles.
- Introduce sweetness with honey or maple syrup instead of sugar.
- Try adding fruits like apples or pears for a sweet and tangy combination.
How to serve quick pickled kohlrabi slaw?
Quick pickled kohlrabi slaw is incredibly versatile. Serve it as a refreshing side dish with grilled meats, incorporate it into sandwiches for an extra crunch, or top off your tacos for a zesty twist. It also makes a fantastic addition to cheese boards or as part of a salad mix.
Don’t forget to consider the slaw as a palate cleanser between courses during a multi-dish meal. Its tangy nature is excellent for refreshing your taste buds.
Related Questions About Quick Pickled Kohlrabi Slaw
Can you quick pickle kohlrabi?
Yes, kohlrabi is ideal for quick pickling. Its firm texture holds up well in a vinegar brine, and its mild flavor absorbs the spices and aromatics beautifully.
Quick pickling is a simple process that involves covering vegetables with a hot vinegar solution, allowing you to enjoy pickled kohlrabi in as little as 24 hours.
How to make kohlrabi coleslaw?
To make a kohlrabi coleslaw, simply shred the kohlrabi and mix it with a dressing of your choice. For a classic coleslaw, combine mayonnaise, a bit of vinegar, sugar, and seasonings.
For a healthier option, use Greek yogurt or a vinaigrette. Add other slaw ingredients like shredded carrots, cabbage, or apples for extra flavor and crunch.
Is kohlrabi good pickled?
Kohlrabi is excellent when pickled. Its flavor profile, similar to a cross between a turnip and a cucumber, makes it a delightful addition to any pickle mix. Plus, its crunchy texture is retained even after pickling.
Many find that pickled kohlrabi becomes a new favorite, thanks to its unique taste and versatility in dishes.
Which vinegar is best for quick pickling?
The best vinegar for quick pickling is one with a clear, sharp flavor and acidity of at least 5%. Apple cider vinegar and white vinegar are popular choices due to their balanced taste and high acidity.
Ultimately, the vinegar you choose will depend on the flavor profile you’re looking to achieve. Just be sure it’s strong enough to preserve the kohlrabi properly.
The following video provides more insights into pickling kohlrabi. Enhance your culinary skills by watching how it’s done:
In conclusion, quick pickled kohlrabi slaw offers a delightful way to enjoy a lesser-known vegetable. Its ease of preparation and storage makes it a must-try for any home cook looking to add a burst of flavor to their meals. Whether you stick to the classic recipe or venture into your own variations, this slaw is sure to become a staple in your culinary repertoire.
This post is such a great intro to the world of kohlrabi! I’ve always been curious about trying new veggies, and this quick pickled slaw seems like the perfect way to start. The versatility in serving tips and variations makes it super appealing. Can’t wait to give this a try and maybe add a spicy twist with some jalapeños. Thanks for sharing such a creative and approachable recipe!