Quick kohlrabi pickle

I don't like cooked kohlrabi, but I do like it raw.

Lately, I've been making a quick pickle of it, using rice wine vinegar and sesame oil. Start by cutting the ends off the kohlrabi and peeling it.

Then slice it thinly. I cut it into wedges to make them more bite sized.

Season with some salt, then pour on rice wine vinegar and sesame oil. All to your taste. Try hot sesame oil, if you like spicy foods. You can serve immediately or let sit in the fridge for up to a few days.