kohlrabi Pickle

Ganth Gobhi pickle

kohlrabi /Knol Khol/Ganth Gobi Pickle Photo curtsy Mrs. Paramita Mehta

kohlrabi /Knol Khol/Ganth Gobi Pickle Recipe is contributed by Mrs. Usha Mehta.

Knol khol is one of the lesser known vegetables. It is known by many different names, like Navalkol. Ganth Gobi etc. But it is most commonly known as Kohlrabi.

Knol khol, or kohlrabi as it is better known as, has North-European origins. It has thence spread all over the world, including in South Asian countries. It is very widely used in the Northern state of Kashmir in India. It is also used popularly in many other states in this country.

The kohlrabi is quite similar in looks to that of a cabbage. It is greenish in color, with white patches. It is big and round. The main difference with the cabbage is that there are no leaves covering this vegetable. There may be some light green colored extrusions which are mostly shoots.

It is sometimes also called the German Turnip because of its stout and tuber like structure. It belongs to the brassica family, which also contains the cabbage and brussels sprouts. It is one of those few vegetables which originated in Europe. Kohlrabi (or Brassica oleracea) is a perennial plant as it is grown all throughout the year. It has a very cool and succulent stem, which can be consumed.


  • 1 kg Kholrabi /Knol khol /Ganth Gobi
  • 2 1/2 tbsp Salt
  • 1 tbsp Red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp Mustard [rai] seeds, coarsely ground
  • 1/2 cup Mustard oil

For Parboiling the kohlrabi :

  • 1 1/2 liter water
  • 1 1/2 tbsp salt


Step 1.

Wash the Kholrabi / knol khol /ganth gobi thoroughly.Remove the leaves and lightly clean the outer surface of each Kholrabi /Knol khol /Ganth Gobi with lukewarm water , without peeling the gobi cut into 1/2 cm thick even slices. Cut each slice in two halves.

Step 2.

In a deep pan take  1 1/2 liters of water ,add 1 1/2 tbsp of salt. Place the pan covered  on high flame. when water starts boiling put all the slices of Kholrabi /Knol khol /Ganth Gobi in the boiling water.

Step 3.

Let the pieces boil for a minute or two, switch off the stove. Strain the slices with the help of a strainer. Cover the strainer with a muslin cloth and leave it over night.

Step 4.

In a mixing bowl take mustard oil, 2 1/2 tbsp salt, red chili powder,turmeric powder and ground mustard powder. Mix all these ingredients well add par boiled Kholrabi /Knol khol /GanthGobi slices .Mix gently, ensuring the Kholrabi /Knol khol /GanthGobi slices are well coated with the spice mix.

Step 5.

Take a dry glass jar/ porcelain jar and fill in these masala / spice coated Kholrabi /Knol khol /GanthGobi pieces. Cover the mouth of the jar with a muslin cloth and keep it in the direct sunlight.

Step 6.

Keep in the sun for two to three days. The jar contents should be shaken or mixed well every day. The pickle is ready in three- four days. Serve with rice pilaf or Indian breads and curry of choice.


  • Whether you’re using organic or mass-produced veggies Wash the vegetables by  scrubbing the vegetables under lukewarm water .
  • While  cutting any vegetables for boiling,take care to cut the vegetables in to small even sized pieces . The smaller even sized pieces cook faster and nutrient loss is less
  • Always cut the vegetables just before you’re ready to boil them,the vegetables remain fresh.
  • Intensity of sunlight can speed up or slow down the process of pickle getting ready.

Medicinal benefits of Kholrabi /Knol khol /Ganth Gobi:
Kohlrabi has a rich content of nutrients and vitamins. Its nutrient content is summarized below:

  1. It has a rich content of anti-oxidants. This helps a great deal to fight cancer.
  2. It has a high content of dietary fiber. This helps in the smooth and effective functioning of your digestive system. It also cleanses your body.
  3. It makes the immune system of your body stronger, by stimulating certain enzymes which makes your immune system stronger, due to the presence of compounds in it like isothiocyanates and sulphoraphanes.
  4. It helps in curing diabetes. You should have a cup of an aqueous extract of this vegetable every morning if you are a diabetic patient.
  5. It has negligible amount of fats and calories, and has 0% cholesterol. Thus, it is very good for obese patients and those who are trying to slim down.
  6. It has a rich content of beta-carotene (rich source of Vitamin A), Vitamin C and Vitamin E. It contains ascorbic acid, which is a rich source of Vitamin C, and is also an anti-oxidant. It helps to kill harmful radicals in your body, thus fighting cancer. It is especially effective in curing colon cancer.Nutritional and dietary information
    Kohlrabi is rich in nutrients. Its nutrient content is summarized below:

    1. Vital vitamins for the human body, like Vitamin A, Vitamin C, Vitamin K, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 ( Niacin), Vitamin B5 (Pantothenic acid). It is also rich in folate.
    2. Protein and dietary fiber.
    3. It has a low content of fats and almost 0% cholesterol.
    4. It contains beta-carotene, which is a rich source of Vitamin A.
    5. It is rich in minerals and electrolytes like Potassium, Sodium, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorous, Zinc and Selenium.

Ref. http://www.spiceflair.com/know-about-knol-khol/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.


Instant Amla Pickle

Amla Pickle

Fresh pack or Quick process Amla/ Indian gooseberry


Fresh pack or quick pickles, are also very popular, as they are very easy to prepare and are ready to eat. Fresh or quick pickles are not fermented, but heated vinegar or oil or salt solutions are poured onto the vegetables.

Indian gooseberry pickle is good Source of antioxidants. Aid in supply of probiotic or gut friendly bacteria. Fresh pickles help in supplying essential vitamins and minerals. Amla or Indian gooseberry pickle aids in digestion and have hepatoprotective properties.

Pickles and Pickling Process:

Pickling is one of the oldest methods of food preservation. Before the invention of modern refrigeration, pickling was the only way to preserve various foods for future consumption. Generally, pickling began as a method to preserve foods that are either exotic or seasonal and limited by nature and cultivation. The process of pickling can be generally traced back to India, as it is believed to have originated about 4,000 to 5,000 years ago. With hot summers and a lack of water during summers, food production decreases during the summer. Thus, there is a need to preserve excess food produced during winters and hence, the process of pickling was invented to overcome this problem.

The traditional way of preparing long-lasting pickles in the Oriental style uses ingredients such as salt, oil, and dry chili powder mixed with condiments. These ingredients are added according to set proportions. The proportions are meant to cancel out the other’s effect on taste.

Indian Pickles

In India, unripe fruits such as mangoes, Indian gooseberry, unripe tamarinds, and lemons are traditionally used. Apart from these, various vegetables such as gherkin, bitter gourd, carrots, cauliflower, ginger garlic, onion, jackfruit, and citron are also pickled. In most cases, only one vegetable or unripe fruit is used for pickling. But occasionally, a mix of two or more vegetables or unripe fruits were also made. Generally, pickles made from vegetables and unripe fruits are prepared with the utmost care so that they cannot spoil and be preserved all year long. Non-vegetarian pickles are also popular. These pickles are made from chicken, fish, prawns, and mutton.

Preparation time: 10 minutes

Cook time : 10 minutes

Serves:  200 gms pickle

Level : Easy

Course: chutney / pickles

Cuisine: Indian / North Indian


main ingredients:

  • 200 gms amla or gooseberry (small or bigger)
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder/haldi
  • 1 tsp salt/ or as per taste
  • 1 cup Mustard oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds, coarsely  powdered
  • 1/4 tsp asafetida/hing


Step 1.

Wash the amla in water. Drain, wipe and keep aside. They should be moisture free.

Step 2.

Keep the Amlas whole, since seeds are very small and take the amlas in a large bowl. Keep aside.

Step 3.

Heat mustard oil on high flame in a wok / kadahi / pan till it starts smoking. Reduce the heat to low flame and add the mustard seeds, fenugreek seeds and allow them to splutter, add asafetida, red chili powder, turmeric powder ,salt and add Amlas . Mix very well .

Step 4.

Cover and cook on low flame, occasionally stirring for 7-8 minutes or till Amlas are slightly golden in colour and very well cooked.

Step 5.

Cool the amla pickle. Store in a glass / porcelain jar.

Step 6.

It is ready to serve with any Indian meals of your choice!


Make sure the pickled Amlas with fresh pack or quick process pickles are consumed with in the week. In cold climates, you can keep outside for 6-7days. In a hot and humid climate, keep in the fridge. It is recommended that the pickle must be prepared fresh every week.

Health benefits of Amla:

The health benefits of pickles include a good supply of essential vitamins, minerals, and antioxidants, contributes to modest diabetes control, improved digestion, liver protection, a supply of probiotics, and the ability to heal ulcers.

Free radical scavenging from antioxidants: Pickles can be good source of antioxidants.

Supply of probiotic or gut-friendly bacteria: Probiotic bacteria are those friendly bacteria that are present in our digestive system. These bacteria actually help us in the digestion of food. Sometimes, due to the use of antibiotics, along with invading bacteria, these friendly bacteria are also killed. The fall in their numbers can cause digestive problems that can be solved by eating pickles made without the use of vinegar. Naturally fermented salt pickles encourage the growth of these friendly bacteria, which will replenish the numbers in our digestive system and restore our health.

Pickles in Supply of essential minerals and vitamins: The fresh pickles are interesting and appetizing ways of making children eat their share of leafy vegetables and herbs, which are otherwise boring for children. Eating freshly made pickles not only tastes good, but they also supply essential vitamins such as vitamin C, A, K, folate and minerals like iron, calcium, and potassium. Vitamins and minerals are vital micronutrients which protect us from diseases, help us build immunity, bone strengthening, vision protection, curing anemia, and various other functions.

Diabetes Control: Studies have shown that consuming vinegar based pickles improves hemoglobin levels in diabetic patients, which in turn helps in controlling diabetes. The acetic acid present in vinegar has been noted to be responsible for this phenomenon. However, care must be taken to avoid the consumption of salted pickles as excess salt increases blood pressure.

Improves Digestion: In India, Indian gooseberry or amla (phyllanthus emblica) is one of the favourite fruits that are pickled. This fruit is believed to possess several health benefits according to Ayurveda treatments and moreover, since amla is a seasonal fruit, unripe amla pickles are prepared. It is customary practice in some Indian families to have amla pickle as the first course or an appetizer as it is believed that amla pickle improves digestion.

Liver Protection: Apart from benefits such as improved digestion, amla or gooseberry pickle also has hepatoprotective properties. Studies have shown that when amla extracts were administered on lab animals with chemical-induced hepatotoxicity or liver damage, the damage was reduced significantly.

Reduces Ulcers: Ulcers are internal wounds caused due to a failure of mucus membranes and acid interaction on tissues. Particularly, gastric ulcers are caused by a weakening of mucous membrane and hyperacidity. Regular consumption of amla or Indian gooseberry pickles also help in reducing ulcers, if any.

Care to be taken while eating pickles:

Almost all pickles contain high amount of salt in them. Salt is an indispensible ingredient in most pickles. It not only adds to the taste, but it also helps in preserving the pickle and acts as an anti-microbial, keeping away unwanted bacteria, yeast, and fungi. However, excess salt consumption through pickles can cause problems of its own.

Hypertension is one of the major risks of eating excess salt. Hypertension is known to be one of the major reasons causing strokes and heart attacks, especially in older people. Also, hypertension increases with increased age.

Apart from the risk of hypertension, Indian pickles may contain high quantities of oil, which increases the risk of fat and cholesterol development in our body. Hence, the regular intake of pickles must be reduced and must be limited to only occasional consumption.

Ref. https://www.organicfacts.net/health-benefits/other/health-benefits-of-pickles.html

Quick Ginger Pickle

(Oil-Free pickle in lime juice / Adrak Ka Acchar)

Ginger pickle NG

Ginger Pickle (Adrak Ka Acchar) is a very delicious Indian Style, oil-free pickle. Ready in no time, this tangy and tasty mouthwatering  pickle is most enjoyed with all Indian breads like stuffed Parathas etc. for breakfast.

Total time: 20 minutes

Preparation time: 20 minutes

Cook time: 0 minutes


  • 12 Fresh limes
  • 200 gms Fresh ginger
  • 2/3 tsp Salt


Step 1.

Wash the lemons thoroughly. Wipe them dry using a kitchen towel.

Cut each lime into two halves and keep aside.

Step 2.

Wash the ginger well and dry it. Peel and cut into very thin slices. Cut the slices into thin strips.

Step 3.

Take a sterilized glass jar. Combine the lemon juice, salt and ginger slices in it and mix well.

Step 4.

Seal the jar with a lid and keep in the sun everyday for 8 to 10 days. The ginger will turn pink with pickling. It is now ready to serve with rice dishes or Indian breads.

Note: Toss the ingredients in the jar occasionally. Store in a cool dry place.

Health benefits of Ginger:

Ginger, with its strong and spicy aroma, has its own place in Indian cuisine. It may be used fresh or dried, powdered or pickled or in the form of juice or oil.  Ginger tea, the classic Indian household favourite, is the most commonly used form, not to mention the ginger concoction given every time someone catches a c.

For thousands of years, ginger has been used for the treatment of innumerable ailments due to its powerful therapeutic and preventive effects. It has anti-inflammatory, analgesic, antioxidant, and anti-emetic properties. It helps to decrease inflammation, swelling and pain due to its ability to inhibit prostaglandin and leukotriene synthesis. It inhibits serotonin receptors and has the ability to break up and expel intestinal gas (carminative effect) which makes it a good antiemetic agent. Its antioxidant activity, the ability to induce cell death (apoptosis) and suppressing certain protein bestows it with anticancer properties. Compounds found in ginger are known to suppress allergic reactions. All these properties make ginger a powerhouse of health benefits. Here are few of them:

Respiratory problems

Ginger’s antihistamine property helps in treating allergies. It is also known to inhibit airway contraction and help stimulate the secretion of mucus. It is the herb of choice for persistent cough and sore throat associated with colds. A teaspoon of ginger juice with honey is effective against sore throat. And ginger tea is an all-time favourite to get rid of congestion in the throat and nose. Fresh ginger juice mixed with fenugreek and honey is excellent during asthma. Here’s how you can get instant relief from cough and cold.

Treating nausea and vomiting

Chewing on ginger could reduce nausea and vomiting. According to studies, ginger can treat sensations of nausea following surgery, and due to motion sickness, seasickness, etc. It is also beneficial for nausea as a result of adverse effect of chemotherapy.

Preventing morning sickness

Some pregnant women may find ginger beneficial in preventing their morning sickness. But it is advisable to consult your doctor before taking it. Read more about how you can deal with morning sickness.

Remedy for loss of appetite

Fuel a dull appetite by eating fresh ginger just before you have your meal. Ginger can get your digestive juices going and increase your appetite.

Aiding in digestion

Had a large meal? Eat ginger. Ginger improves absorption and assimilation of essential nutrients and aids in digestion. It also helps break down the proteins in your food. Ginger protects your stomach against ulcers by promoting mucus secretion. Also you can try these yoga poses to improve digestion.


Calm in your upset stomach with ginger. Its carminative (gas expulsion) property provides relief from bloating and gas and helps reduce flatulence. Here are some tips to keep flatulence away.

Reduce menstrual pain

Ginger, when taken at the beginning of the menstrual period, can reduce symptoms of menstrual pain in some women. Here are some tried and tested tips to relieve menstrual pain.

Relieve headache

Applying diluted ginger paste on the forehead is believed to relieve migraine headache. The ability of ginger to inhibit prostaglandin synthesis helps relieve pain and inflammation in blood vessels thereby providing relief from migraine. Here’s how ginger can help you to get rid of headache.


The analgesic and anti-inflammatory property of ginger may help reduce joint pain of arthritis in some people. To help relieve muscle and joint ache, add some ginger oil into your bath.

Read more about causes, symptoms, diagnosis and treatment of cancer.


Ginger root contains a very high level of antioxidants. Ginger has the ability to induce cell death (apoptosis) and suppress certain protein. According to some studies, ginger may be a powerful weapon against cancers. Here are top 10 food habits to prevent cancer.

Ref: http://www.thehealthsite.com/diseases-conditions/10-health-benefits-of-ginger