I had an abundance of kohlrabi, so I decided to make a chow chow, which is pretty much a pickle. Hereβs the recipe:β£
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ππ¨π‘π₯π«πππ’ ππ‘π¨π° ππ‘π¨π° (ππ’ππ€π₯ππ¬)β£
Kohlrabi 430 gβ£
White Vinegar 350 gβ£
Sugar 75 gβ£
Kosher Salt 13 g (1 T)β£
Yellow Mustard Seeds 2 tspβ£
Shallot, julienned 1 largeβ£
Garlic Cloves, sliced 3 eachβ£
Fish Peppers, sliced (or other hot pepper) 3 eachβ£
Dill Sprigs 4β£
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Combine all ingredients in a small pot, except for the dill, and simmer 15 minutes.β£
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Remove from heat and cool to room temperature.β£
Place dill in a container and add the remaining ingredients. Store uncovered in the fridge until properly cooled.β£
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