How to Make Vietnamese Pickled Kohlrabi (Su Hao Muoi)
Servings Prep Time
4 people 15minutes
Servings Prep Time
4 people 15minutes
Ingredients
Instructions
  1. Wash and Peel the Kohlrabi Rinse each kohlrabi under cool running water to remove any dirt. Use a sharp knife or vegetable peeler to remove the thick outer skin. Make sure there are no rough spots or fibrous areas left.
  2. Cut the Kohlrabi into Pieces Slice the peeled kohlrabi into thin pieces or sticks (about 2–3 mm thick). Try to keep them a similar size so they pickle evenly.
  3. Prepare the Pickling Brine In a small pot, combine 200 ml of water, 100 ml of vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. Heat this mixture on the stove over medium heat, stirring gently. Once the salt and sugar have fully dissolved, turn off the heat and let the brine cool to room temperature.
  4. Pack the Jar Place the kohlrabi slices into a clean glass jar. Add 2 thinly sliced garlic cloves and 1 chili pepper (optional for a spicy kick). Pour the cooled brine over the kohlrabi until they are fully submerged. Gently tap the jar on the counter to release any trapped air bubbles.
  5. Taste and Adjust After the first day, open the jar and take a small sample. If you’d like it more sour, let it sit another 12–24 hours. If it’s already tangy enough, move the jar to the fridge to slow down the fermentation.
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