Green Meat radishes, Kohlrabi or sweet radishes are great for pickling! They taste great and take little effort to whip together. This Pickled Radish or Kohlrabi (Two Ways) blog describes two ways to pickle either radish or kohlrabi.
We use advice from mom when selecting what type of radish to pickle. There are many varieties of peppery and sweet radishes available, but we primarily use Green Meat Radishes because they have less sting. Sweet radishes also make great pickling candidates.
Green Meat Radishes are similar to daikon radishes but have a green hue near the stalk and cream/white color on the end. They can be used for salads, sashimi or also kimchi.
Pickled kohlrabi is also as delicious as pickled radish, if not better! Kohlrabi is quite painstaking to peel, but the end result is a wonderfully sweet, crunchy dish.
Notes for Pickled Radish and Kohlrabi
Slice kohlrabi thinly because it is quite hard to chew raw.
Pickling method #1 leaves the radish/kohlrabi matchstick shape more firm and intact.
Pickling method #2, which has similarities to pickling cucumbers, results in softer, more limp radish/kohlrabi; we also use maple syrup as the sweetening agent rather than granulated sugar as it coats the vegetables well.
Pickled Radish and Kohlrabi (Two Ways)
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Loading...Green Meat radishes, Kohlrabi or sweet radishes are great for pickling! They taste great and take little effort to whip together. This Pickled Radish or Kohlrabi (Two Ways) recipe card describes two easy ways to pickle either radish or kohlrabi.
Ingredients
- 250g green meat radish/kohlrabi
- 2 cloves garlic, minced
- 1/8 tsp Sichuan peppercorn powder or to taste
- Chili oil
- Fresh cilantro
- Method 1:
- 1.5 cups water
- 3 tbsp. white vinegar
- 2 tbsp. sugar or more to taste
- 1 tsp salt
- Method 2:
- 1 tsp salt
- 1 tbsp. vinegar
- 1-2 tsp maple syrup or more to taste
Instructions
Peel the green meat radish/kohlrabi and cut into matchsticks about ¼” thick by 2” long. Kohlrabi must be sliced thinly to make them easier to chew.
Method 1:
Bring water to a simmer on the stove. Dissolve the salt and sugar. Transfer water to a sealable, heat-proof container and allow to cool, uncovered.
Stir in the vinegar and radish/kohlrabi. Seal the container and refrigerate for 24 hours.
To consume, remove pieces and toss with peppercorn powder, chili oil (optional), minced garlic, sesame oil and cilantro.
Method 2:
In a sealable container rub salt into the radish/kohlrabi. Refrigerate for 2 hours or until they begin to wilt.
Remove radish/kohlrabi and squeeze out excess water. Toss with maple syrup, peppercorn powder, vinegar, chili oil (optional), minced garlic and cilantro. Allow to marinate another 2 hours to 24 hours in the refrigerator.
Serve and enjoy!
Notes
For the water use filtered or distilled water.
Informational Resources
- Green Meat Radishes. Specialty Produce.
