In a large mixing bowl, use your hands to coat the kohlrabi slices with salt. If you are using other vegetables, throw them into the bowl as well. The salt helps draw out some of the liquid from the vegetables and is a crucial step, so take your time.
Transfer the salted vegetables to a colander in your sink. Let the vegetables drain for about an hour or until there is no more liquid dripping. Give the vegetables a few tosses every 15 minutes or so.
Shake the colander to get rid of any trapped water, and layer the kohlrabi slices in quart jars. Sprinkle some crushed red chili pepper between each layer. Make sure the layered kohlrabi slices are about an inch below the mouth of the jar.
Add the water, vinegar, ginger, garlic, allspice, and lemon peel to a small saucepan and bring to a boil over medium-high heat.
After reaching a boil, remove the pickling mixture from heat and carefully pour over the sliced kohlrabi in the jars. Divide the ginger, garlic, and lemon peel evenly amongst the jars. Make sure to cover everything with the pickling liquid. If you have pickling weights, use them to keep everything below the surface.
Once the liquid is cool, cover with a clean lid and put in the fridge. You can start enjoying your Quick Kohlrabi Pickles after three days, and they will stay fresh for up to a month in the refrigerator.