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Miso Kohlrabi2013-02-06

 

Ingredients
1 kohlrabi
1 organic apple

Condiments
½ cup organic miso
½ tsp. sugar
1 cup grapefruit juice

 

Steps

1. Mix all condiments to form a sauce. Wash and peel kohlrabi, cut into thin slices approximately 0.3 cm. long. Cut apple into similarly sized pieces (do not peel the skin).

2. Put kohlrabi and apple into a bowl, add sauce, and mix well. It can be eaten right after mixing; alternatively, letting it stand for one hour will be even tastier.

 

Tip:

1. When cutting kohlrabi and grapefruit, make sure the cutting board and juice machine are clean and dry. This will make the vegetables last longer, for up to a week if refrigerated.

2. When eating preserved vegetables, clean utensils must be used to retrieve the vegetables from the container. If the mixture is contaminated by water or dirty utensils, the tasted will be altered.

 

Information
Miso kohlrabi is originally a well-known Japanese soup but can also be made into salads. Gourmet food lover and scholar Su Dongpoh of the Northern Sung Dynasty invented the famous "Dongpoh broth", a very popular dish which is made by cooking Napa cabbage, kohlrabi, and white radish with raw rice.