Eating local roasted vegetables in the winter can get dull. That’s why pickles are so important! This recipe was inspired by the mother of Chaw, a long-time vendor and farmer at the Ithaca Farmer’s Market. Eat these pickles in nori rolls, on a banh mi sandwich, oh the possibilities are endless. Many servings. Takes 20 min. 2 cups of kohlrabi, daikon or other radishes, and/or carrot julienned 1 Tbp sea salt ¼ cup of turbinado sugar 1 cup brown rice vinegar (white vinegar is fine, too) 1 clove garlic minced 2 Tbp sesame oil (optional) Massage sea salt into the julienned vegetables and let