1, wash the slice
After harvesting, the kohlrabi roots go to the yellow leaves, dried for 1-2 days, washed with water, and then sliced ​​with a knife. The thickness is 1-1.5 mm, and the depth is about 1 cm from the root and neck of the kohlrabi.
2, on the cylinder marinated
The sliced ​​kohlrabi can be marinated and marinated with 4–4.5 kg of salt per 50 kg of kohlrabi and a layer of salt on the side of kohlrabi. The first day of kohlrabi pickled on the first day to the next day, turn the cylinder twice a day, to prevent the kohlrabi fever deterioration, after the cylinder once a day, pickled for seven days, the kohlrabi basically mature can be stored in the eel.
3, into the store
Marinated matured kohlrabi must be wrapped around the head and neck of large heads and then placed one by one in a row. Each layer of kohlrabi should be sprinkled with a few pickled red peppers. Jin salt), each kohlrabi should be closely arranged in the eel, and try not to leave any space. After the full course, use a vegetable stick to squeeze it upside down for a day to allow the water to dry, and then use the mud to seal the eaves and seal the mud and the kohlrabi. There is no space left to prevent kohlrabi from deteriorating from the wall (commonly known as “off the shoulderâ€), but it is worth noting that the mud in the mouth must be marinated with the marinated bulk of water, not water. Pinch soil, storage environment should pay attention to ventilation and darkness.
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