First blow-dry the kohlrabi naturally (the skin of kohlrabi is almost wrinkled when you see it), then cut it in half with a knife, be careful not to cut it off, then draw the two sides together with a knife, and put the prepared seasoning (usually pepper powder and salt, etc.). ). Because it's pickles, you need more salt, and monosodium glutamate can be put in moderation, because it's unhealthy. After wiping, close the kohlrabi and put it in a sealed jar. After the color of kohlrabi changes, it should be ready to eat (it feels like at least a few months). . . . . . . . I remember my mother doing this.