Kohlrabi with ginger sauce

 Acharang labanos (pickled radish)
 
  • 500 GRAM KOHLRABI, diced
  • JUICE of 1 LEMON
  • 2 TBSP SUNFLOWER OIL
  • 1 TSP ANIS SEED
  • 1 TBSP HONEY
    •
 
  • 200 GRAM RADISH, sliced thinly
  • 100 GRAM CARROTS, sliced thinly
  • 100 GRAM SUGAR
  • 150 GRAM VINEGAR
  • 50 GRAM SALT
    •

Fry the kohlrabi 5 minutes in the sunflower oil on low heat. Add the lemon juice, put the lid on and simmer for 5 minutes more. Add the anis seed and the honey and pepper and salt to taste and simmer one more minute.

Mix the radish with the salt and let it stand for 3 hours. Rinse the radish with water. Heat the vinegar and dissolve the sugar. Add the radish and the carrots and cook for 5 minutes. Put the mixture in a glass jar and keep in the fridge.

In Filipino, this dish is called "Acharong labanos" and in Vietnamese "ca rot".

 

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