Prepare fresh kohlrabi, but lose beard and heel, wash and shred. Put the cut kohlrabi into a container, pour in the salt, stir well and marinate for three days. Pickled kohlrabi is fished out and dried in a ventilated and dry place. Stir-fry refined salt in a wok, add vinegar and spiced noodles and mix well to make seasoning. Add seasoning to the sun-dried kohlrabi, stir it evenly by hand, put it in a sealed container and marinate it for seven days. Or wash kohlrabi, remove fibrous roots, shred, sprinkle with salt, and marinate for 2-3 days. Put it in the sun, expose it for 1-2 days, put the dried water into the jar and leave it for 5- 10 days. Take out the pickled kohlrabi, put it in clear water, remove some salty taste, and drain. Place a wok, turn it to low heat, add soy sauce, water, sauce color, white sugar, salt, allspice powder, aniseed, monosodium glutamate, ginger slices and cooking wine, boil, and let it cool. Prepare a well-sealed blanket, pour the cooled juice into the jar, add kohlrabi, stir evenly, cover and marinate, and take it out after 15 days.