Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Duvel

Duvel

1 hour ago, Anna N said:

Very interesting. I really hate having pickled daikon in my refrigerator because even in class it just stinks. I am assuming this would not be an issue with the kholrabi. Similar taste and texture I would guess. 


Pickled / sweet&sour Kohlrabi is very popular in Germany (it has to be, because we have so much of that stuff). For me, that’s the only way I can stand that vegetable - mild & crunchy. If you come with the other German preparation - boiled & served in cream sauce - I‘ll run …

Duvel

Duvel

42 minutes ago, Anna N said:

Very interesting. I really hate having pickled daikon in my refrigerator because even in class it just stinks. I am assuming this would not be an issue with the kholrabi. Similar taste and texture I would guess. 


Pickled / sweet&sour Kohlrabi is very popular in Germany (it has to be, because we have so much of that stuff). For me, that’s the only way I can  that vegetable - mild & crunchy. If you come with the other German preparation - boiled & served in cream sauce - I‘ll run …

×
×
  • Create New...