I made this Vietnamese pork and cold rice noodles dish for dinner, but didn’t have carrot or daikon on-hand for the vegetable pickles. I did have turnips and kohlrabi from the CSA, though.
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!
Pickling liquid
- 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!
Cook Like Chuck 