Ever since hearing about the beau’s trip to SE Asia last week, I have been craving ethnic foods like no-bodies business. “Erin, what do you want for dinner tonight?” “Asian, Thai, Chinese, sushi, Indian!” With an Asian flare in mind, I decided to play around a bit with curry brines for this here pickled kohlrabi recipe. I liked the idea of adding a coconut flavor, but nixed that idea as I wasn’t sure a) how the coconut flavor would come across, and b) because I wasn’t convinced of the safety of canning coconut or coconut sweeten milk. Instead (with the input from several foodie friends), I opted for this sweetish curry maple kohlrabi recipe. The amount of maple syrup that you add is completely up to you. I initially added only 3tbsp for 3 pints of pickles, but after tasting my brine decided to double the amount for a stronger maple punch. Eat these pickles straight from the jar, as an appetizer to any Asian meal, or sliced atop your favorite Chinese chicken salad. Kohlrabi courtesy of Heron Pond Farm located in South Hampton, NH.