củ kiệu is a must-have dish for the Tet holiday in Vietnamese households. It offers a perfect balance of sourness and sweetness, along with a satisfying crunchy texture. This side dish not only enhances the flavor of other dishes but also aids in preventing overeating. Don’t miss out on experiencing the delightful flavors of pickled kohlrabi.
Roasted Vegetables
A delicious side dish that complements the flavors of any meal and promotes portion control. (Photo: Internet)
One method that has been utilized thus far involves marinating kohlrabi in vinegar. This technique imparts a potent and robust flavor to the pickled kohlrabi and is also a quicker process. However, sourcing high-quality vinegar is a concern for many, as it has a crucial impact on the overall outcome of this delectable accompaniment.
Many individuals may be unaware of a lesser-known method for pickling kohlrabi without vinegar. This technique effectively reduces the pungent and spicy qualities of kohlrabi, making it suitable for individuals who are unaccustomed to its strong flavor. Furthermore, this method ensures that the kohlrabi retains its white color and remains preserved for an extended period while still maintaining the traditional taste of pickled kohlrabi. This alternative method involves pickling the kohlrabi with the use of sugar.
Ingredients for Recipe
- Flour – 2 cups
- Sugar – 1 cup
- Baking powder – 1 tablespoon
- Salt – 1/2 teaspoon
- Eggs – 2
- Milk – 1 cup
- Butter – 1/2 cup, melted
- Vanilla extract – 1 teaspoon
– 1 kilogram of freshly washed kohlrabi.
0.5 kilograms of granulated sugar
Salt
Coarse salt and sour salt are two types of salt used in cooking.
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To properly prepare the kohlrabi, begin by cleaning it thoroughly. Subsequently, place the kohlrabi in a bowl of water and generously sprinkle it with half a bowl of coarse salt. It is important to ensure that the kohlrabi is completely immersed in water. Allow it to soak for a period of 12 hours.
After 12 hours, transfer the kohlrabi to a separate bowl of water containing sour salt. Allow it to soak for an additional period before removing and exposing to sunlight for 1 hour for drying. Finally, rinse the kohlrabi thoroughly with water.
To ensure optimal preservation, it is recommended to thoroughly dry the kohlrabi outdoors under sunlight to eliminate all moisture. The more effectively the kohlrabi is dried, the extended its lifespan will be.
To effectively remove all moisture from the kohlrabi, it is recommended to dry it under direct sunlight. (Image sourced from the internet)
Increase Whiteness and Sourness of Kohlrabi
To accelerate the process of making kohlrabi whiter and more sour, begin by washing the kohlrabi with 100ml of vinegar.
Please use a clean and dry glass jar to assemble the kohlrabi and sugar. Begin by stacking the kohlrabi, followed by a thin layer of sugar. Repeat this process, alternating between layers of kohlrabi and sugar until all ingredients have been used.
For best results, follow these steps to preserve your kohlrabi. Begin by selecting a clean glass jar. Next, neatly stack the kohlrabi inside the jar. After layering the kohlrabi, add a thin and even layer of sugar. Capture the beauty of your creation with a photo. (Photo source: Internet)
In just two weeks, you will have a delightful jar of sweet and sour kohlrabi ready for your enjoyment. Whether you choose to store it in the refrigerator or leave it outside, this delicious treat will be ready to savor.
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