Japanese lightly pickled kohlrabi

Name: pickled kohlrabi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min

Kohlrabi has a mild, slightly sweet taste that is perfect pickled with Japanese rice vinegar and chilli.

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By Saga Magazine | Published - 27 Jul 2026

This pickled kohlrabi is delicious as a pickle accompaniment to steamed rice and grilled meat, fish or tofu, and wonderful with burgers or fried chicken sandwiches.

In Japan, pickled vegetables are traditionally served as part of a meal alongside rice and miso soup, and are used as a palate cleanser.

Prep time

15 mins

Cooking time

1 hour

Ingredients

1 kohlrabi (about 400g)
1/4-1/2 tsp salt, or as needed
2 tbsp caster sugar
2 tbsp Japanese rice vinegar
1/8 tsp turmeric
Optional: thinly sliced red chilli

Method

Remove the leaves and stems of the kohlrabi, then peel away its tough skin. Cut the round vegetable into quarters, then each quarter into thin slices.
Place in a bowl, toss with the salt, and leave for at least an hour.
Taste the kohlrabi. If it seems too salty, rinse it with water. If it seems just salty enough for a pickle, then leave it as is.
Add the sugar, vinegar, turmeric and chilli (if using), and mix well. Leave for several hours or, ideally, overnight.