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Thinking of my late grandfather, Zaide Max Botner, who came to Canada at the turn of the century from Ekaterinoslav, Russia, escaping persecution from the Cossacks. Max struggled to make his way, selling fruits and vegetables from a horse and wagon. Everyone inherits a food history and mine was a whisker away from hunger. Eventually Max owned a fruit and vegetable wholesale business, inspiring our family with a deep appreciation for everything that grows. My Bubbie Freida was not a jittery cook. Her food was so delicious, it melted in your mouth. I never saw her look at a recipe. Someday, I’d like to hold a candle to her kitchen capabilities.

Kohlrabi has totally escaped my attention, until now. Seen in groups they remind me of a small school of elegant fish, their leafy tails propelling them through the imaginary water.

The Restaurant Widow blog has the original Kohlrabi Pickle recipe, which inspired the following:

Kohlrabi Pickles


  • 3 kohlrabi, leaves removed, peeled, and cut into 1 cm thick stick shapes
  • 1 t olive oil (optional)
  • 1 T Seasoned Rice Vinegar (or white vinegar of your choice, with a pinch of sugar)
  • sea salt
  • fresh black pepper
  • 1 t parsley, finely chopped

Mix all the above ingredients in a jar or bowl with a cover. Shake well to coat, adjusting the seasoning to your taste. Tastes great just like that, but to pickle, marinate in the refrigerator for a few hours. Excellent on its own, or served with meat, chicken or fish as a condiment.

For an even simpler snack, serve kohlrabi plain with a little sea salt.

The pressure of potluck is upon me. There is a new level of jittery that this holiday season is unleashing. The need to make a good selection and carry it off well…Bubbie, where are you when I need you?