Rutabaga is actually "cabbage", also called cabbage. I think many friends can't tell what kohlrabi is? In our northern region, "cabbage" is usually called kohlrabi. This is just a local name. Because the shape of cabbage is very round, similar to a human head, it is called "kohlrabi". If you want to pickle kohlrabi to make it crispy and delicious, the method is actually very simple. Just pickle it with salt. There is no need for complicated procedures.

Using kohlrabi as the main ingredient to pickle pickles is very common in our local area, because kohlrabi itself has a crisp texture, is rich in water, and has a slight sweetness, but it is pickled separately. Kohlrabi has a relatively single color, so when we pickle kohlrabi, we add celery, coriander, and carrots as ingredients. In this way, the pickled kohlrabi has a brighter color and makes people feel very appetizing.

Pickled kohlrabi should not be pickled for too long. If it is pickled for too long, the kohlrabi will lose its crisp texture and will have a strong pickle flavor. In fact, pickled kohlrabi is also a kind of quick pickle. It only needs to be pickled for a few hours before eating. The kohlrabi that has been pickled for a short time has a crisp texture and is not very salty. It is somewhat similar to cold vegetables, except for the addition of salt. , there is no need to add other seasonings.

Now I will share with you how to pickle kohlrabi so that it is crispy and delicious.

Pickled kohlrabi

Ingredients used: 500 grams of kohlrabi, one carrot, a wisp of coriander, 150 grams of celery, and 30 grams of refined salt.

——Preparation method——

① Wash the kohlrabi, coriander, celery, and carrots with water, then cut the kohlrabi and carrots into thin strips, and cut the coriander into two centimeters long Segments and celery are also cut into thin strips 1 to 2 cm long, and then put them in a large bowl.

② Sprinkle 30 grams of salt on the cut kohlrabi, and then mix them evenly with your hands. Do not grab the ingredients hard during the mixing process, so that the salt and the ingredients in the bowl are evenly coated. That's it. After the mixing is completed, set it aside to marinate for a few hours before eating.

★This simple recipe of pickled kohlrabi is complete. Although the recipe of this pickled vegetable is very simple, it tastes crisp and delicious, and is moderately salty. It is very suitable for eating with porridge.

When pickling kohlrabi, you need to pay attention to the following points.

① When stirring kohlrabi, do not use force to grasp the kohlrabi and other ingredients. If you use too much force, the water in the kohlrabi will be quickly released, which will affect the crisp taste of the kohlrabi. We only Just mix the kohlrabi and other ingredients with salt evenly, and let the salt slowly release the moisture from the ingredients, so as to maintain the crisp taste of the kohlrabi.

② During the pickling process of kohlrabi pickles, only add refined salt and do not add any other seasonings. After the pickling of kohlrabi is completed, we can add chili oil, vinegar or Just season with soy sauce.

③After the kohlrabi pickles are pickled, it is best to keep them in the refrigerator to keep them fresh, so that the kohlrabi pickles will not lose their crisp taste and will not deteriorate.

——Final summary: How to pickle kohlrabi to make it crispy and delicious? The problem. That's it for my answer. I hope my answer can help you.

I am Mingze Food. Thank you all for reading this article. If you have any deficiencies, please leave a message in the message box below for interaction. Thank you!

Mingze Food

Manager of the Xingda Iron Pot Tribe in Rizha District, Manzhou, member of the Poverty Alleviation Talent Group, creator in the field of high-quality food

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