Use mustard kohlrabi, remove the epidermis, wash, and cut kohlrabi in half; First, cut the diagonal knife along the radial direction of kohlrabi on the side, cut the kohlrabi without cutting it, then cut it into pieces along the longitudinal direction, and then cut it into silk.

Put the cut kohlrabi in a pot, add a proper amount of salt, and marinate it overnight. The raw kohlrabi is very spicy and choking when eaten directly. After marinating overnight, the spicy taste is reduced, and it tastes a little sweet, so it is marinated.

Dehydrate the pickled kohlrabi, add a little salt to taste, then add monosodium glutamate, baoning vinegar, pepper powder, red oil pepper, and a lot of sugar. The overall taste is sweet and sour with spicy taste, and you like a little pungent. You can add some yellow mustard appropriately, and you must not add soy sauce.

Mix well and you can eat it, or you can put it in the refrigerator and marinate it for a while, which is better after eating.