Remove the old leaves, wash the surface and remove the protruding vegetable stalks.
Cut into small pieces, the cut leaves should not be too small, about 4CM long.
Cut off the leaves, leave the hard part in the middle, and slice.
The thin slices are then cut into silk, so that the vegetables that are not easy to taste can be marinated.
Cut kohlrabi, put it in a big basin with leaves and sides, and set it aside.
Authentic practice of kohlrabi pickles in Northeast China
Put salt in the basin
Rub and mix well with a little force to make the dish tasty.
Rub the kohlrabi until the leaves come out of the water and become soft. At this time, the cabbage tastes salty but not heavy.
Put sugar in the basin.
Add fine Chili noodles to the pot.
Put coarse Chili noodles in the pot (you can also put one of the two kinds of Chili noodles, and the amount is according to your own taste.
Garlic is mashed into garlic, and ginger is made into Jiang Mo. The amount of ginger is about 1/2 of minced garlic.
Mix the leaves well, then add the garlic and Jiang Mo, and mix well.
Add a little vinegar essence or white vinegar to the basin.
Finally, mix all the seasonings evenly (you can try it again and adjust it slightly according to your own habits).
Put the mixed kohlrabi in the fresh-keeping box, press it tightly, and then pour the soup in the basin into the fresh-keeping box.
Cover, ferment at room temperature for one night and enjoy! Actually, you can eat it after mixing, but it will taste better after fermentation.