- 1 cup coarsely shredded kohlrabi
- 1 cup coarsely shredded carrot
- ½ cup thinly sliced green onions
- 1 cup halved and thinly sliced radishes or coarsely shredded daikon
- ¼ cup granulated sugar
- ¾ cup water
- 1 ¼ cup rice wine vinegar
- 1 teaspoon kosher salt
Add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divided between two jars if necessary. Make sure that the vegetables are packed tightly.
Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils. Add additional salt or sugar if desired.
Heat the mixture to boiling over medium high heat. Once it begins to boil, remove from the heat.
Carefully pour the hot pickling brine over the vegetables.
Cool the mixture to room temperature, then seal the jar with a lid and transfer to the refrigerator. Chill the jar for at least 2 hours before serving to ensure the best flavor. These will continue to pickle and get stronger as you store them in the refrigerator. Use within 1 week for best texture and flavor.
- Yields: 6-8 servings
- Preparation Time: 20 minutes hands on time, plus cooling and refrigerating time