Korean Kohlrabi Soy Pickle
Peel 700 g kohlrabi generously and cut it into 2 cm cubes so the pieces stay crisp in the brine. Heat 220 ml each of soy sauce, vinegar and water with 90 g sugar until it boils, simmer 2 minutes with the garlic and dried chilies, then cool the pot in a cold-water bath. Submerge the kohlrabi in the cooled brine, refrigerate it instead of leaving it at room temperature, and check the seasoning from day 3.
Quick answer
- Total time
- 4352 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The kohlrabi is pickled raw, without blanching, in soy brine that has simmered 2 more minutes with garlic and dried chiles and then cooled.
Read more
Every fibrous layer under the skin comes off during peeling, since those fibers stay tough in the pickle, and from the third day a few cubes are served alongside meat.
Ingredients
Instructions
- 1
Wash 700 g kohlrabi, dry it well, and peel off the tough outer skin generously.
Cut it into 2 cm cubes so the pieces stay crisp instead of softening quickly in the brine.
- 2
Slice 25 g garlic thinly, and wipe any dust from the 2 dried chilies.
Prepare a sterilized glass jar and let it dry completely, because leftover water can dilute the pickling balance.
- 3
Put 220 ml each soy sauce, vinegar, and water in a pot with 90 g sugar.
Heat over medium heat, stirring until the sugar fully dissolves and the liquid looks even before it boils.
- 4
When the brine boils, add the garlic and dried chilies.
Simmer over medium heat for 2 minutes, then remove from the heat.
- 5
Set the pot in a cold-water bath and stir the brine to cool it promptly, keeping bath water out of the pot.
Check that the liquid has cooled rather than relying on a fixed three-minute wait.
- 6
Pack the kohlrabi into the container and submerge it in the cooled brine.
Cover and refrigerate, checking the seasoning from day 3 before serving beside meat. Do not store it at room temperature.
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