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Honey Pickled Kohlrabi

From The Cumming Harvest - Closed

<p>Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it:</p> <p>Deeply and surprisingly delicious <br /> Effortless to make <br /> Aids digestion (it’s fermented)</p>
Source: Rebecca Wood - The New Whole Foods Encyclopedia (Entered by SUZANNE GEDDES)
Serves: 4-6

1 1/2 cups kohlrabi, peeled, quartered and thinly sliced (about 2)
3/4 cup unpasteurized honey
1/2 to 1 teaspoon toasted caraway seeds, optional

Step by Step Instructions
  1. Place kohlrabi slices in a glass jar and stir in honey (and, optionally caraway). Set aside at room temperature, covered. Stir after an hour or so; the honey will have thinned. After 48 hours, it’s ready. Refrigerated, this remedy keeps for months. To serve, place a few slices per person in a condiment dish. After you’ve consumed the pickles, do not make a second batch with the now-thinned honey. Rather, keep the honey refrigerated and enjoy as a sweetener in tea or for another culinary use.