Pickled kohlrabi

Pickled kohlrabi method:

Raw materials for pickled kohlrabi:

Water, 1000 g; water, 900 g; water, 5000 g; water, 900 g; water, 1000 g; water, 500 g; water, 500 g; water, 500 g; water, 500 g; water, 500 g; water, 1000 g; water, 500 g; water, 1000 g; water, 1000 g; water;

Processing steps of pickled kohlrabi:

Use medium kohlrabi, peel, wash with water, dry the surface water, then put a layer of kohlrabi and a layer of salt into the tank, fill it with water, pour the tank once a day for a week, every two days after a week, and seal the tank mouth for storage after a month.

Characteristics of pickled kohlrabi:

The color is yellow and white, and the taste is salty and crisp.

Pickled kohlrabi

Pickled kohlrabi is a delicious dish.

Introduction to menu

Pickled kohlrabi

[Characteristics] the color is yellow and white, and the taste is salty and crisp. [raw materials] kohlrabi, 5000 g; salt, 900 g; water, 1000 g;

practice

Use medium kohlrabi, peel, wash with water, dry the surface water, then put a layer of kohlrabi and a layer of salt into the tank, fill it with water, pour the tank once a day for a week, every two days after a week, and seal the tank mouth for storage after a month.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

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