Hello Kohlrabi

The vegetable I picked up for my CSA share last week that I didn't touch was this kohlrabi. I don't think I ever cooked with it, and I didn't know what to do with it. Thanks to internet, I was able to find a solution- just slice and eat it! It's mildly sweet raw but very crunchy. And its skin is extremely tough, so needs peeling. I cut in thin matchstick("thousand cuts" in Japanese,) sprinkled sea salt with thin sliced cucumber, and topped with umeboshi dressing. It was so simply delicious! It was almost like daikon salad, but without spicy kick.

Umeboshi, salt-pickled plum, is also an excellent food on a hot summer day to combat heat. This alkalizing food is like all-purpose medicine for us- something we'd think of when we feel sick, upset stomach, cold, or even hangover - but culinarily it's downright delicious. I've been also enjoying drinking ume-su (ume vinegar, or by-product of umeboshi making process) as my favorite summer afternoon drink with lime, mint and seltzer.