Pickling pickles with kohlrabi as the main raw material is very common in our local area, because kohlrabi itself is crisp, moist and slightly sweet. But when pickled kohlrabi alone, its color is relatively single, so when pickled kohlrabi, we will add celery, coriander and carrot as ingredients, so that the pickled kohlrabi is bright in color and makes people feel very appetizing.
Pickled kohlrabi pickles can't be pickled for long. If the pickling time is too long, kohlrabi will lose its crisp taste and have a strong kimchi flavor. In fact, pickled kohlrabi is also an instant pickle, which can be eaten after a few hours of pickling. After a short period of pickling, kohlrabi tastes crisp, not very salty, similar to cold salad, but it doesn't need to add other seasonings except salt.
Below I will share with you how to pickle kohlrabi to be crisp and delicious.
Pickled kohlrabi
Ingredients: 500g of kohlrabi, one carrot, one wisp of coriander, 50g of celery/kloc-0, 30g of refined salt.
-How-
(1) Wash kohlrabi, coriander, celery and carrot with clear water, then cut kohlrabi and carrot into filaments, cut coriander into 2cm long sections, and cut celery into strips with a length of 1-2cm, and put them into a large bowl.
(2) Sprinkle 30 grams of salt on the cut kohlrabi, and then stir it evenly by hand. Don't pinch the ingredients hard during mixing, just let the salt and the ingredients in the bowl be evenly wrapped. Mix and set aside to marinate for a few hours before eating.
★ This simple pickled kohlrabi is finished. Although this pickle is very simple, it tastes crispy and delicious, and it is moderately salty, which is very suitable for porridge.
Pay attention to the following points when pickling kohlrabi.
(1) when mixing kohlrabi, don't grab kohlrabi and other ingredients. If you push too hard, the water in the kohlrabi will be quickly removed by sand, which will affect the crisp and refreshing feeling of kohlrabi. We only need to mix kohlrabi and other ingredients with salt evenly, and let the salt slowly sand off the water in the ingredients, so as to maintain the crispy taste of kohlrabi.
(2) In the pickling process of kohlrabi pickles, only salt can be added, and no other seasonings can be put. After pickled kohlrabi, we can add Chili oil, vinegar or soy sauce to taste.
(3) After the pickle of kohlrabi is pickled, we'd better keep it fresh in the refrigerator, so that the pickle of kohlrabi won't lose its crisp taste and go bad.
—— Final summary: How to pickle kohlrabi, which is crisp and delicious? problem My answer is here, I hope my answer can help you. I'm from Ming Ze. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below for interaction. Thank you!
Ming Ze gourmet
Manager of Daxing Iron Pot Tribe in Manzhouli Zhaqu, member of poverty alleviation team, creator of high-quality food field.
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