Kohlrabi kimchi pickling method is to wash and peel kohlrabi and cut into thin slices, then evenly sprinkle with ingredients and put into an airtight container. The ingredient trick lies in the proper salt and sugar vinegar, combined with the pickling time, to create a crisp and flavorful kimchi.

The first thing you need to do is to prepare fresh kohlrabi, wash it, peel it and cut it into thin slices or strips. The pickling ingredients mainly include salt, sugar and vinegar, of which the ratio of salt to sugar and vinegar is key; in general, about 30 grams of salt and 60 grams of sugar and vinegar are needed for every 1 kilogram of kohlrabi.

These ingredients should be sprinkled evenly over the kohlrabi, which should then be placed in an airtight container in a cool, ventilated place. The time of pickling is also an important factor in the taste of kohlrabi, which usually tastes best when pickled for 3-7 days. During the pickling process, pay attention to the sealing of the container to avoid air entering to affect the pickling effect.

Characteristics of kohlrabi kimchi

1, crisp taste: after proper pickling, the taste of kohlrabi kimchi becomes crisp and flavorful, and its fresh texture can be felt in one bite.

2, taste sweet and sour moderate: kohlrabi kimchi is usually pickled with sugar and vinegar, so it has a unique sweet and sour flavor, which is memorable.

3, nutrient-rich: kohlrabi itself is rich in a variety of vitamins and minerals, after pickling, these nutrients can be retained, and add more nutritional value to the pickle.

4, a variety of collocation: kohlrabi kimchi can be eaten as a main dish or side dishes, can be eaten with rice, noodles, fried rice, etc., can also be used as hot pot, barbecue and other cuisine ingredients, its sour and spicy flavor can enhance the overall taste and flavor of the dish.