Required ingredients: 1 large kohlrabi, 1 carrot, 23 tbsp salt, 1/3 cup granulated sugar, 3 tbsp white vinegar, 56 cloves of garlic, 2 chili peppers, several large pieces of stinky tofu, and the right amount of soy sauce

1: Wash the kohlrabi leaves and drain well; tear the kohlrabi into thin slices with the carrot, and add 2-3 tbsp salt. Rub with your hands until the vegetables are slightly soft, so that the salt is fully integrated with the vegetables, and rub out the brine .

2. Pour off the excess brine. Continue to squeeze the cabbage with your hands to dry the excess brine. Squeeze in small batches.

3. Add the chili pepper (diced) + garlic (thinly sliced) + vinegar and icing sugar and mix well (according to personal preference, discretionary amount). Into a glass jar.

4. Chill in the refrigerator for a day and a night, and serve the next day.

5, with stinky tofu is also very delicious. Stinky tofu after washing, be sure to use kitchen paper towels to absorb the surface water; pan hot oil hot, medium heat half fried half fried way (that is, the amount of oil is not much, half the height of the tofu can be), to be fished out before changing to medium-high heat to oil, there is swelling beautifully can be. This will be crispy on the outside and soft and tender on the inside. Finally drizzled with sauce can be.

6, sauce: garlic + chili sauce + mirin or sugar + salt + 1/4 teaspoon of light soy sauce + warm water + sesame oil