1 medium kohlrabi, peeled and julienned

3 tbsp (45 ml) rice vinegar

1 tbsp sugar

Salt and pepper

In a small bowl, combine all the ingredients. Season with salt and pepper.

Let pickle for at least 15 minutes. Drain when ready to use.

Pickled kohlrabi will keep for at least 1 week in the refrigerator. Delicious in spring rolls or Vietnamese banh mi sandwiches.

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