How to pickle kohlrabi?

Kohlrabi pickles used to be a favorite of mothers. They are delicious whether eaten with rice or with porridge. However, young people today don’t know much about kohlrabi pickles. Some people like to eat them but don’t know how to pickle them themselves. In fact, there are many ways to pickle kohlrabi. I will write them down later and tell you how to pickle them best.

Pickling method 1

1. When pickling kohlrabi, you need to prepare one kilogram of kohlrabi, one hot pepper, one carrot, 200 grams of soy sauce, and an appropriate amount of table salt and sugar.

2. Remove the skin of the prepared kohlrabi, wash it, cut it into slices, put it in a bowl, add salt and marinate it, pour out the marinade water, then wash the carrots and green peppers, cut them into pieces, put them in the kohlrabi and mix well.

3. Pour in the prepared soy sauce and then add the prepared sugar, mix well and put it in a sealable container to marinate. After three to five days, the kohlrabi will be flavored and you can take it out and eat it directly when you want to eat it.

Pickling method 2

1. When pickling kohlrabi, you can prepare 3 kilograms of kohlrabi, an appropriate amount of table salt, and appropriate amounts of red pepper, ginger, garlic, sugar, soy sauce and other seasonings. In addition, you also need to prepare some ingredients such as pepper, star anise, MSG, and chicken essence.

2. Wash the kohlrabi with clean water, remove the skin and cut into thin strips, add salt and marinate for two days. Wrap the marinated kohlrabi with gauze and squeeze out excess water.

3. Cut the red pepper into thin strips, cut the ginger into strips, and cut the garlic into slices. Put them all into the kohlrabi shreds. Add appropriate amounts of sugar and dark soy sauce, and then add a little white wine and MSG.

4. Put vinegar in a pot, add the prepared star anise and peppercorns, heat and bring to a boil, then cook for three minutes. Then remove the peppercorns and star anise, pour the hot vinegar on the kohlrabi shreds, mix well and marinate. After three days, you can taste it. It is sour and spicy and delicious.