Kohlrabi is a kind of vegetable that we often eat. Kohlrabi is rich in food fiber, which is good for promoting digestion. The pickling method of Kohlrabi is very simple. Many people like to eat pickled kohlrabi, which is refreshing to eat. If you don't let go of too much salt when you make pickled kohlrabi, you should eat less pickled food at ordinary times. What are the ways to pickle kohlrabi? Let's learn.

I. Introduction of kohlrabi

Brassica juncea, also known as turnip, mustard and mustard knot, is a variety of mustard, which is used for root. It is compact in texture, low in water, rich in fiber, with strong mustard spicy taste and slightly bitter taste. In Xiangfan area, people also call it Zhuge Cai, and it is said that eating kohlrabi was initiated by Mr. Zhuge. Mustard mustard and mustard tuber are also a kind of mustard tuber. The mustard tuber is thick and tender, and its taste is crisp and spicy. Potherb mustard, also known as potherb mustard, is a kind of leaf mustard with special spicy taste.

2. How to pickle kohlrabi

1. Main material

250g kohlrabi and 200g carrot. Wash cabbage, clean and shred, cut coriander into long sections, and shred carrot.

2. Practice

0 1. Pour coarse salt (fine salt can also be used) into cabbage, put on gloves and grab it evenly, and marinate 15 minutes or more.

02. When the cabbage is marinated soft, pour the parsley and carrots into the basin.

How to pickle kohlrabi.

03. Put on gloves and grab well.

04. Put it in a fresh-keeping box and put it in the refrigerator. You can eat it in three days.

III. Precautions

The amount of salt is controlled by yourself. It is better to eat less salted food at a time. Too much salt is not good for health, and you should eat less salted food at ordinary times.

4. Effect of kohlrabi

Mustard vegetables are rich in dietary fiber, which can promote colon peristalsis, shorten the retention time of feces in the colon, prevent constipation, and reduce the concentration of carcinogens by diluting toxins, thus playing the role of detoxification and cancer prevention. Mustard vegetables contain a glucosinolate, which can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption. Mustard vegetables also have a special delicious smell, which can stimulate appetite and help digestion. Mustard vegetables have the functions of clearing away heat and toxic materials, resisting bacteria and reducing swelling, resisting infection and preventing diseases, inhibiting the toxicity of bacterial toxins and promoting wound healing. Kohlrabi has the effect of diuresis and dehumidification, which can promote the balance of water and electrolyte in the body. Because of its heat, it can also warm the spleen and stomach.