One vegetable I found that we don’t have in Japan in England is Kohlrabi, cabbage turnip. It tasted a bit like Japanese turnip, so I tried pickling it like we do with our turnip.
We call it Kabu no Senmaizuke, and you can find the recipe here.
How to make Kabu no Senmaizuke (pickled turnip)
I made pickled Kohlrabi using locally available ingredients.
First you cut Kohlrabi into thin slices.
Then you put the sliced Kohlrabi into a container.
After that you add the followings, for 1 kg Kohlrabi.
100g raw sugar
25g sea salt
75ml red wine vinegar (any kind of vinegar is okay)
Then you mix them with Kohlrabi.
You put the lid on and leave it for a few days.
Once a day you want to mix it.
You can start eating the pickles from the second day for 4 or 5 days.
The one in the picture has Konbu in them because I brought Konbu from Japan, but you can make it without Konbu.