I had an abundance of kohlrabi, so I decided to make a chow chow, which is pretty much a pickle. Here’s the recipe:
𝐊𝐨𝐡𝐥𝐫𝐚𝐛𝐢 𝐂𝐡𝐨𝐰 𝐂𝐡𝐨𝐰 (𝐏𝐢𝐜𝐤𝐥𝐞𝐬)
Kohlrabi 430 g
White Vinegar 350 g
Sugar 75 g
Kosher Salt 13 g (1 T)
Yellow Mustard Seeds 2 tsp
Shallot, julienned 1 large
Garlic Cloves, sliced 3 each
Fish Peppers, sliced (or other hot pepper) 3 each
Dill Sprigs 4
Combine all ingredients in a small pot, except for the dill, and simmer 15 minutes.
Remove from heat and cool to room temperature.
Place dill in a container and add the remaining ingredients. Store uncovered in the fridge until properly cooled.
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