We love CSA season because it saves us from ourselves. If we had to choose each week to buy these vegetables, we probably wouldn't. We'd probably eat sandwiches or pizza in their place. Since we made the healthy choice once and it lasts for the rest of the summer, we get a lot more veggies in our diet. We hate wasting food, so we get creative and we persevere through those nights when we are tired and don't want to cook. CSAs are a good thing.
Above: Sous vide pork, basil, cilantro, mint, rice noodles, quick pickles, nuoc cham.
I quickly sliced them thin with my food processor, minced a few cloves of garlic, grabbed a few dried hot peppers from my Vietnamese pepper plant, tossed them all in a quart jar, and filled it with a typical pickling liquid. I didn’t peel the kohlrabi, so they colored everything a delightful pink.
Kohlrabi, turnips, garlic, and hot peppers make a good combination!
- 1 cup water
- 1/2 cup sugar
- 1 cup rice vinegar
- 1 tablespoon salt
Combine the ingredients in a saucepan and bring it to a boil, stirring to dissolve the salt and sugar. Pour the hot liquid over the jar of vegetables and let it cool before putting it in the fridge.
Thinly sliced vegetables should pickle quickly and be ready to eat within an hour. They’ll keep in the fridge for at least 2-3 weeks. We’ll probably eat these before then!