Preparation: raw kohlrabi 10 kg Preparation: 3 ounces of salt and 4 ounces of sugar (white or red).

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Post-preparation: monosodium glutamate, white wine, a little Chili powder, harrow leaves, bamboo chips, and inverted pickle jar.

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Wash kohlrabi and air it for a few days, and air it according to your own preferences. If you like wet spots, just dry them for a few days. Then, put a bowl of white wine, roll in the dried kohlrabi, and let the kohlrabi soak evenly in the white wine.

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Add salt and sugar to all the kohlrabi wrapped in white wine and marinate for about six days. Remember to turn the turnip in half.

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Cut the pickled kohlrabi in half first, don't cut it!

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Cut some small pieces diagonally on the section, not all of them!

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Then, stir the Chili powder, a little salt and a proper amount of monosodium glutamate evenly.

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Sprinkle Chili noodles evenly on the cut kohlrabi and shake off the excess Chili powder.

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Combine kohlrabi, and then take out 27 secret weapons ~ hee hee ~ inverted pickle jar! Show off ~ shout ~ ~

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Combine all the kohlrabi sprinkled with Chili noodles and put them in the pickle jar in turn. If there is no upside-down pickle jar, it is ok to put it in other containers. In a sealed container, it is best not to put it in plastic, which is not good for food quality ~ everyone knows ~

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Then there is the sealing process. Put away all the kohlrabi and cover it with a layer of rake leaves.

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Then put the bamboo pieces with appropriate length on the leaves of the leaf rake, and be careful not to do it! It's easy to scratch your hands around bamboo chips! It is best to wear thick cotton gloves.

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After all the processes are completed, put a proper amount of water in the lid of the upside-down pickle jar and upside-down the jar on the lid. Take it out if you want to eat ~