Skimmia (kohlrabi) made of pickles many people have eaten, but most people think they are eating turnip pickles. In fact, the skimmer (kohlrabi) pickles than the white radish pickles to more crisp, practice is also more simple. Hurry up to see the practice.

2 skimmers (Brassica campestris), 3 cloves of garlic, 1 small piece of ginger, soy sauce, salt, pepper in moderation

1. Skimmers (Brassica campestris) peeled.

2. Rub the skimmings (skimmings) into fine julienne strips, mix with a little salt, and marinate for more than 2 hours.

3. Marinate out of water.

4. Squeeze the water out of the julienned kohlrabi and set aside.

5. Put a few peppercorns in the soy sauce and boil over high heat, then set aside to cool.

6. Pour the cooled soy sauce water into the skimmers, then add the ginger and garlic and mix well.

7. Place in a clean container and refrigerate for 24 hours to taste.

8. Crisp and refreshing, great with congee and rice!