- 1 medium kohlrabi, peeled and julienned
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- Salt and pepper
- In a small bowl, combine all the ingredients. Season with salt and pepper.
- Let pickle for at least 15 minutes. Drain when ready to use.
- Pickled kohlrabi will keep for at least 1 week in the refrigerator. Delicious in spring rolls or Vietnamese banh mi sandwiches.