These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

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


Ingredients
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.