Weeks ago I dumped some sliced kohlrabi into a brine in the hopes of creating something good out of something bad. It didn’t work. My tasty brine did not do much to the kohlrabi, and the damn stuff tasted like it did when fresh (meaning not much), except now covered in my tasty brine. They were a little floppy from the treatment, but the crispy, jicama like texture was still there.
I’m not one to admit defeat, but this stuff just isn’t worth it.
Kohlrabi 2 gastronaut 0
