Quick Recipe Version (TL;DR)

Yield: About 12 servings (2 tablespoons each)
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes (plus 12–24 hours pickling time)

Quick Ingredients

2 medium kohlrabi bulbs (about 1 lb / 450 g), peeled and cut into matchsticks
3 garlic cloves, thinly sliced
1-inch (2.5 cm) piece fresh ginger, cut into thin matchsticks
1 small red chili (Fresno or red jalapeño), thinly sliced
3/4 cup (180 ml) unseasoned rice vinegar
3/4 cup (180 ml) water
3 tbsp (36 g) granulated sugar
2 tsp kosher salt (or 1 1/2 tsp fine sea/table salt)
1 tsp mustard seeds (optional but recommended)
1/2 tsp whole black peppercorns (optional)

Do This

1) Clean a 1-quart (1 L) glass jar in hot, soapy water and rinse well.
2) Peel kohlrabi and slice into thin matchsticks. Slice garlic, ginger, and chili.
3) Tightly pack kohlrabi matchsticks into the jar, tucking garlic, ginger, and chili throughout.
4) In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring just to a simmer, stirring to dissolve sugar and salt.
5) Carefully pour hot brine over kohlrabi, pressing gently so everything is submerged. Cool 20–30 minutes.
6) Seal the jar and refrigerate at least 12 hours (24 is best) before using in slaws, tacos, grain bowls, or noodle dishes.

Why You’ll Love This Recipe

Ultra-crisp kohlrabi matchsticks stay snappy, even after days in the fridge.
Bright, tangy brine with garlic, ginger, and chili adds instant flavor to slaws, tacos, and noodle bowls.
Quick refrigerator pickle: no canning skills or special equipment required.
Make-ahead friendly and endlessly versatile for meal prep and leftovers.

Grocery List

Produce: Kohlrabi bulbs, garlic, fresh ginger, red chili (Fresno, red jalapeño, or similar)
Dairy: None
Pantry: Unseasoned rice vinegar (or white wine vinegar), granulated sugar, kosher salt, mustard seeds (optional), whole black peppercorns (optional)

Full Ingredients

For the Kohlrabi and Aromatics

2 medium kohlrabi bulbs (about 1 lb / 450 g total), peeled
3 garlic cloves, thinly sliced
1-inch (2.5 cm) piece fresh ginger, peeled and cut into thin matchsticks
1 small red chili (such as Fresno or red jalapeño), thinly sliced into rings (seeds removed for milder heat)

For the Brine

3/4 cup (180 ml) unseasoned rice vinegar (or white wine vinegar)
3/4 cup (180 ml) water
3 tbsp (36 g) granulated sugar
2 tsp kosher salt (use 1 1/2 tsp if using fine sea or table salt)
1 tsp mustard seeds (yellow or brown; optional but adds great flavor)
1/2 tsp whole black peppercorns (optional, for subtle spice)

Optional Garnishes / To Serve

Toasted sesame seeds, for sprinkling
Chopped fresh cilantro, scallions, or chives
Extra sliced fresh chili, for added heat

Step-by-Step Instructions

Step 1: Prepare your jar

Wash a 1-quart (1 L) glass jar and its lid in hot, soapy water. Rinse very well to remove any soap residue.
You do not need to fully sterilize the jar for refrigerator pickles, but it should be very clean to keep the pickles fresh longer.
Let the jar air-dry, or dry it with a clean kitchen towel.

Step 2: Prep the kohlrabi

Trim the leaves and tough stems from the kohlrabi bulbs if still attached. Slice off the root end and the top so you have a stable, flat surface on each end.
Use a vegetable peeler or a small knife to remove the thick outer skin until you get to the pale, juicy interior.

Cut each bulb into 1/8-inch (about 3 mm) slices, then stack a few slices at a time and cut them into thin matchsticks, about the size of thick “shoestring” fries.
Keeping the pieces fairly even in size helps them pickle at the same rate and gives a nice crunch in slaws and tacos.

Step 3: Prep the aromatics

Peel the garlic and slice it thinly. Peel the ginger (the edge of a spoon works well) and cut it into thin matchsticks.
Thinly slice the red chili into rings. For less heat, knock out and discard some or all of the seeds and inner ribs; for more heat, leave them in.

Set the aromatics aside; you will layer them with the kohlrabi in the jar so every bite gets flavor from the garlic, ginger, and chili.

Step 4: Pack the jar tightly

Place a few slices of garlic, ginger, and chili in the bottom of the clean jar. Add a handful of kohlrabi matchsticks and press them down gently with your fingers or the back of a spoon.
Continue layering: more garlic, ginger, and chili, followed by more kohlrabi, pressing down as you go.
Tight packing helps keep the vegetables submerged once the brine is added, and it also looks beautiful in the jar.

Stop packing when the kohlrabi reaches about 1 inch (2.5 cm) below the jar rim. You need a little space at the top for the hot brine.

Step 5: Make the hot brine

In a small saucepan, combine the rice vinegar, water, sugar, kosher salt, mustard seeds (if using), and peppercorns (if using).
Set the pan over medium heat and stir until the sugar and salt begin to dissolve.

Bring the mixture just up to a gentle simmer, stirring occasionally. You do not need a rolling boil; you only want the sugar and salt fully dissolved and the spices warmed to release their flavor.
Once the liquid is clear and steaming and you see small bubbles around the edges, turn off the heat.

Step 6: Pour, cool, and chill

Place the packed jar in the sink (to catch any spills). Slowly pour the hot brine over the kohlrabi and aromatics, using a spoon to guide the liquid if needed.
If any mustard seeds or peppercorns remain in the pan, scrape them into the jar as well.

Use a clean spoon or chopstick to gently poke down through the jar, releasing any trapped air bubbles.
Press the kohlrabi down so all the pieces are submerged under the brine. If necessary, top up with a splash of extra vinegar or water to cover, keeping at least 1/2 inch (1.25 cm) of headspace at the top.

Let the jar cool at room temperature, uncovered, for 20–30 minutes, until no longer hot to the touch.
Then seal the jar with its lid and transfer to the refrigerator.

Step 7: Wait, then serve

Allow the kohlrabi to pickle in the refrigerator for at least 12 hours before eating; 24 hours will give you a brighter, more developed flavor.
The kohlrabi matchsticks will turn slightly more translucent but should stay very crisp.

To serve, lift matchsticks out with a clean fork or tongs, letting excess brine drip back into the jar.
Use as a crunchy, tangy topping for slaws, tacos, grain and noodle bowls, sandwiches, or salads.
Sprinkle with toasted sesame seeds or fresh herbs if you like a little extra color and flavor.

Pro Tips

Matchstick size matters: Thinner matchsticks (about 1/8 inch / 3 mm) pickle more quickly and are easier to tuck into tacos and sandwiches.
Adjust the heat: For a milder pickle, use half a chili and remove the seeds and ribs. For more kick, add a second chili or a pinch of red pepper flakes to the brine.
Vinegar choice: Unseasoned rice vinegar gives a soft, gentle tang. White wine vinegar makes a sharper, more classic pickle. Avoid dark vinegars like balsamic here, which will muddy the color.
Keep it submerged: If kohlrabi sticks float above the brine, tuck a small piece of onion or extra kohlrabi crosswise on top as a “wedge,” or use a small, food-safe weight.
Use a clean utensil: Always use a clean fork or tongs to remove pickles from the jar; this helps prevent unwanted bacteria and extends shelf life.

Variations

Sesame soy style: After the pickles have cooled completely in the fridge, stir in 1–2 tsp toasted sesame oil and 1–2 tsp low-sodium soy sauce or tamari for an umami-rich, slightly darker brine.
Citrus twist: Add 3–4 strips of lemon or lime zest to the jar (avoiding the bitter white pith) and replace 2 tbsp of the water with fresh citrus juice.
Mixed root pickle: Replace up to half of the kohlrabi with thin matchsticks of carrot, daikon, or radish for a colorful mix that is perfect with banh mi–style sandwiches and rice bowls.

Storage & Make-Ahead

Store the pickled kohlrabi in the refrigerator, tightly sealed, for up to 3 weeks.
The flavor will be at its brightest in the first 7–10 days, but the pickles will remain safe and tasty as long as they stay submerged, smell fresh, and show no signs of mold or cloudiness.
These are ideal for meal prep: make a batch on the weekend and use spoonfuls throughout the week to instantly liven up leftovers, simple salads, and grain bowls.
Do not can this recipe for shelf storage; it is intended as a refrigerator pickle only.

Nutrition (per serving)

Approximate values per 2-tablespoon (about 25 g) serving: 20 calories; 0 g fat; 0 g saturated fat; 4 g carbohydrates; 3 g sugar; 1 g fiber; 0 g protein; about 80–100 mg sodium (will vary based on exact brine consumption and salt brand).

Spicy Pickled Kohlrabi Matchsticks With Garlic and Ginger