1.Mix all ingredients well together. Set aside for later use. Wash the kohlrabi and wipe dry. Cut into slices an eighth of an inch thick. Cut the apple the same way.
2. Place everything from step #1 into a bowl. Mix well. Ready to serve. (It can be marinated for an hour to enhance flavor.)
When cutting the kohlrabi and grapefruit, both the cutting board and the juicer must be wiped dry sothat the pickled vegetables will keep longer. If refrigerated, it will last for one week. Be sure to use clean chopsticks to remove pickled vegetables from the container. Contact with unboiled water or unclean chopsticks can cause the pickled juice to spoil easily.
Kohlrabi with miso was originally a famous soup in Japan. However, it can be made into a cold dish. Dong-po Su, who was fond of gourmet food in the Northern Song Dynasty, invented a well-known dish called "Dong-po Soup". It is made by cooking the rice along with napa cabbage, kohlrabi and turnip. The preparation method is very similar to cooking mixed vegetable porridge. It is a very popular dish.