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Honey Pickled Kohlrabi
From The Cumming Harvest
<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)
Step by Step Instructions
- 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.
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