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)

1. Massage sea salt into the julienned vegetables and let sit for 20 min
2. In a 16 oz lidded ball jar, add the sugar and vinegar and shake until combined
3. If you eat oil, heat the sesame oil in a frying pan, add the garlic, toast lightly and remove from heat
4. Add the garlic and oil to the vinegar mix. If you don’t consume oil, just add the garlic.
5. Drain the salted vegetables and taste them. If they are too salty, rinse them.
6. Add the vegetables to the vinegar mix jar. Make sure they are covered. They taste better after marinating over night, and are good in the fridge for weeks.