Methods and steps for pickling Pilan (orchid).

Marining method one

Ingredients: 10 kilograms of fresh kohlrabi, 3 kilograms of soy sauce.

Steps:

1. Choose fresh kohlrabi of good quality, wash it, cut it into shreds, and soak it in clean water for about 5 hours.

2. Take out the soaked kohlrabi shreds, squeeze out about 30% of the water, soak them in soy sauce, pour the vat twice a day, and marinate for two days before you can enjoy it.

The kohlrabi pickles pickled in this way have a rich sauce flavor, are brown-red in color, crisp and tender in texture, and taste slightly salty. If you like a little sweetness, you can add some white sugar or rock sugar to the soy sauce.

Marining method two

Ingredients: 10 pounds of kohlrabi, 7 taels of salt, 500ml of soy sauce, 500ml of vinegar, 1 to 2 pounds of fresh pepper, half a pound of pure grain wine, fresh ginger 4 taels, 4 taels of garlic cloves, 6 to 8 taels of sugar, 2 to 3 taels of MSG, and 1 jin of peanuts.

Steps:

1. Wash and peel the kohlrabi and cut into thin strips. Marinate with salt for 36 hours, wrap it in gauze, and dry it in a washing machine. Moisture.

2. After the peanuts are cooked, take them out and drain them. Boil the soy sauce and vinegar and let them cool. Slice the garlic cloves and ginger, and shred the fresh peppers.

3. Put the dried kohlrabi shreds in a large basin, add garlic slices, ginger slices, fresh chili shreds and peanuts and mix well.

4. Add white wine, monosodium glutamate and sugar, then add cooled soy sauce and vinegar, mix well, put it in a marinade and marinate for about two days before eating.

Marining method three

Ingredients: 3 pounds of kohlrabi, 2 taels of light soy sauce, 1 tael of salt, half a tael of vinegar, 1 spoon of sugar, 2 taels of ginger slices, dried red pepper 4 sticks, appropriate amount of pepper oil, pepper, fennel and bay leaves.

Steps:

1. Peel the kohlrabi and cut it into 3 to 4 mm thick slices. Put it in the sun for 3 to 4 hours, turning it over once in the middle. After it is ready, put it into a clean glass bottle or jar.

2. Put the ginger slices, dried red pepper, Sichuan peppercorns, fennel, bay leaves, light soy sauce, salt, vinegar and sugar in a pot, add 3 pounds of water, bring to a boil and cook for a while. minutes, turn off the heat and let cool.

3. After the pickle juice has cooled, pour it into the container of kohlrabi. Do not stir it, then pour in an appropriate amount of pepper oil to seal it, seal it and marinate it for about 10 days before taking it out and eating it.