Pickled Radish and Kohlrabi

Green Meat radishes, Kohlrabi, or sweet radishes are great options for pickling! They are crisp, refreshing, mildly sweet, and preparation is effortless. In this Pickled Radish and Kohlrabi blog, we describe two methods for pickling either radish or kohlrabi.

While there are an array of peppery and sweet varieties of radishes available, we draw advice from Mom and primarily use Green Meat Radishes for their milder bite. Sweet radishes are also great candidates for pickling.

Similar to daikon radishes, Green Meat Radishes feature a distinctive green hue near the stalk and a creamy white end. Beyond pickling, they add vibrancy to salads, complement sashimi, and enrich kimchi recipes.

Pickled kohlrabi rivals—if not surpasses—the taste of pickled radish. Although Kohlrabi is quite painstaking to peel, the end result is a wonderfully sweet, crunchy dish.
Serves: 4
Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 6 to 24 hours


  • 250g green meat radish/kohlrabi
  • 2 cloves garlic, minced
  • 1/8 tsp Sichuan peppercorn powder or more to taste
  • Chili oil
  • Fresh cilantro

Method 1:
  • 1.5 cups distilled water
  • 3 tbsp. white vinegar
  • 2 tbsp. sugar or more to taste
  • 1 tsp salt

Method 2:
  • 1 tsp salt
  • 1 tbsp. vinegar
  • 1-2 tsp maple syrup or more to taste


Step 1
Peel the green meat radish/kohlrabi and slice them into matchsticks about ¼” thick by 2” long. Take care to thinly slice the kohlrabi to ensure they are easier to chew.

Method 1:

Step 2
Bring water to a simmer on the stove. Dissolve the salt and sugar in the simmering water. Transfer the mixture to a sealable, heat-proof container and allow to cool, uncovered.

Step 3
Stir in the vinegar and sliced radish/kohlrabi. Seal the container and refrigerate for 24 hours.

Step 4
When ready to consume, remove pieces and toss with peppercorn powder, chili oil (optional), minced garlic, sesame oil, and cilantro.

Method 2:

Step 2
In a sealable container, rub salt into the radish/kohlrabi. Refrigerate for 2 hours or until they begin to soften.

Step 3
Remove the radish/kohlrabi and squeeze out excess moisture. Toss them with maple syrup, peppercorn powder, vinegar, chili oil (optional), minced garlic, and cilantro. Allow the mixture to marinate for an additional 2 to 24 hours in the refrigerator.

Step 4
Serve and enjoy!


  • For the water use filtered or distilled water.
  • Slice the kohlrabi thinly since its raw texture can be tough to chew.
  • Method #1 of pickling preserves the matchstick shape of the radish/kohlrabi, leaving it firmer and more intact.
  • Method #2, which has similarities to pickling cucumbers, results in a softer, more limp radish/kohlrabi. Additionally, maple syrup serves as the sweetening agent, rather than granulated sugar, as it coats the vegetables nicely.

Post a Comment