I’m not including precise amounts here. Eyeball the amount of cut-up kohlrabi and add the rest of the ingredients according to taste. Don’t use iodized salt–it inhibits pickling. Kohlrabi goes well with most herbs, so if you think you’d like to add some herb, go with what you love.
kohlrabi, peeled and sliced into sticks, diced, or chunked
olive or other oil
unsweetened rice vinegar, white wine vinegar, sherry vinegar, cider vinegar…
kosher or sea salt and black pepper, to taste
chopped fresh herb or dried herb, optional
1. Place the cut-up kohlrabi in a bowl. Drizzle with oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Add some herb, if using. Stir well. If you’re content with the amount of pickling elements, proceed to step 2, otherwise play with the amounts until you’re happy.
2. Put the mixture into a jar or a bowl with a tight fitting lid. Shake again. Put in fridge for at least a couple of hours, preferably 24 hours, shaking the container every now and then.
3. These are best eaten within a week, but I’ve been snacking on a jar that’s been in the fridge for a while now. The flavor intensifies some is all.