Pickled sweet and sour kohlrabi is a dish that effectively helps to prevent boredom. Today, the cooking section Vào bếp of TasteVN will guide you on how to make 2 delicious and extremely simple recipes for dried – fish sauce dishes at home!
1. Pickled sweet and sour kohlrabi
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Preparation time
30 minutes
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Difficulty level
Easy
Ingredients for Pickled sweet and sour kohlrabi For 300g of pickled vegetables
Kohlrabi 1 bulb Carrot 1 bulb Salt 1 teaspoon Sugar 2 teaspoons Vinegar 2 tablespoons Fish sauce 2 tablespoons Seasoning herbs A little (shallots/garlic/chili according to preference)
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How to Prepare Sweet and Sour Pickled Kohlrabi
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Prepare the Ingredients
After purchasing, peel the kohlrabi, wash it thoroughly, then cut it into long, bite-sized strips about 1/2 finger thick.
Do the same for the carrot: peel, wash, and cut into strips. If you have a wavy knife, it’s best to use it for cutting the kohlrabi and carrot, as this will make the dish look more attractive!
After cutting, place the kohlrabi and carrot in a bowl, add 1 teaspoon of salt, mix well, and marinate for 30 minutes.
After 30 minutes, rinse the kohlrabi and carrot with cold water, then place them in a basket to drain the water.
Peel the garlic and slice it thinly, peel the shallots, wash them, and slice them thinly, and wash and cut the chili into small rings. These ingredients are optional; you can add them or not depending on your preference!
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Prepare the soaking solution
You put a pot on the stove, add 500ml of clean water, 1 teaspoon of salt, 2 teaspoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of fish sauce, then bring to a boil until the sugar completely dissolves, then turn off the heat.
After cooking, let the soaking solution cool completely to prepare for soaking the kohlrabi!
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Soak the kohlrabi
You add the kohlrabi and carrot into a glass jar, add the sliced garlic, shallots, and chili in the middle, then add a layer of kohlrabi and carrot on top.
Next, you pour the soaking solution into the jar, cover it, and let it soak for 1 day before enjoying it.
You should place the jar of sweet and sour kohlrabi in the refrigerator after soaking for 1 day for better preservation!
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Final Product
Sweet and sour pickled kohlrabi is crispy and delicious, with a rich sour and sweet flavor, perfect to eat with savory dishes or fried foods! This dish is best enjoyed with bun cha!
2. Sweet and sour pickled kohlrabi (recipe shared by a user)
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Pickled Kohlrabi (recipe shared by a user) Serves 3 people
Kohlrabi 1 bulb Carrot 1 bulb Chili pepper 1 piece Garlic 4 cloves Vinegar 2 cups Sugar 1 cup Salt 2 teaspoons
Image of Ingredients
How to Prepare Sweet and Sour Pickled Kohlrabi (recipe shared by a user)
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Prepare the Ingredients
After purchasing, peel 1 kohlrabi and 1 carrot using a knife, wash them thoroughly with cold water, and let them drain. Then, cut them into bite-sized pieces, about the length of your little finger.
Next, place the cut kohlrabi and carrot into a small bowl, add 1 spoon of salt, mix well, and marinate for about 30 minutes. After that, remove the kohlrabi and carrot, and drain all the saltwater.
Chop 1 chili pepper into small pieces. Similarly, crush 4 cloves of garlic, peel them, and chop finely.
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Prepare the pickling liquid
Prepare a clean pot, then add 2 bowls of vinegar, 4 bowls of clear water, 1 bowl of sugar, 1 teaspoon of salt and place the pot on the stove, simmer on low heat for about 10 – 15 minutes.
Use a ladle to stir the mixture of vinegar, sugar, salt, and water until well combined. When the pickling liquid starts to boil, add the chopped chili and garlic, then turn off the heat and let it cool.
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Pickled kohlrabi and carrot
Prepare a clean and dry jar, then add the salted kohlrabi and carrot, and pour water to completely submerge the kohlrabi and carrot.
Finally, cover it and let it sit overnight to enjoy this delicious dish!
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Finished product
The sweet and sour pickled kohlrabi dish is delicious, with crunchy kohlrabi and carrot, has a characteristic sweet and sour taste that pairs perfectly with savory dishes, creating an excellent flavor!
How to choose fresh and delicious kohlrabi
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Fresh kohlrabi should be of moderate size, feel heavy and firm when held in hand. The stem of fresh kohlrabi should have a bright green color and be tightly attached to the bulb.
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You should choose bulbs that are intact, of normal shape, and have a bright light green color.
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Avoid bulbs that feel soft when held, have holes from pests, are bruised or have no stem, yellowing leaves, or abnormal shapes.
- You should not buy pre-peeled kohlrabi, as most are soaked in water mixed with chemicals to maintain freshness and look more appealing.
How to choose fresh and delicious carrots
- Fresh carrots should be of moderate size, have a straight, tapered shape towards the tail, smooth skin, feel firm in hand, and be slightly hard.
- Choose carrots that are brightly colored with a deep orange, with fresh green leaves tightly attached to the bulb.
- Avoid carrots with wilted, bruised tops, damaged bodies, slimy texture, or dark spots, and those that feel soft when pressed.
- Do not choose overly large carrots with thick tops and shoulders, as these are older carrots, which will have more fibers and less nutrition.
With the 2 simple methods of making sweet and sour pickled kohlrabi above, I hope that you and your family will have enjoyable moments preparing and tasting the dish. Wishing you success!
