How to marinate kohlrabi pickles, what is the pickling method of kohlrabi pickles?

Pickling method of Northeast kohlrabi pickles:First of all, prepare 1 kohlrabi of medium size, 2 green peppers and 2 carrots.

Cut the kohlrabi in half, then cut it into smaller pieces, wash it with water, drain it slightly, and put it in a larger container.

Sprinkle in more salt, mix well, put a large bowl full of water on top and press, and marinate for about 3 hours.

Wash the green peppers and tear them into small pieces.

Cut the carrots into small slices and set aside.

Cut some green onions into small pieces with an oblique knife.

When the kohlrabi is soft and small, put the gouache in a large container, then pour in the green pepper cubes and carrots, and sprinkle in salt and garlic slices.

Pour in the oil of the previously prepared material.

Once stirred well, serve on a plate.

As follows:

Ingredients: Kohlrabi.

1000 grams, 100 grams of carrots, 100 grams of coriander, appropriate amount of salt, white sugar.

Appropriate amount, appropriate amount of vinegar, monosodium glutamate.

Appropriate amount, appropriate amount of sesame oil.

Method: 1. In the first step, prepare some ingredients we need to make kohlrabi: a kohlrabi, carrots, garlic sprouts.

Coriander, etc. <>

2. In the second step, cut the kohlrabi into thin strips, clean it, drain it and put it in a large basin, sprinkle it with salt, and marinate for about half an hour.

3. In the third step, clean the coriander and cut it into small pieces for later use.

4. The fourth step is to clean the carrot and peel it, brush it into shreds with a brush, or cut it with a knife, but it must be cut very finely to get into the flavor.

<>6. In the sixth step, put the coriander segments, shredded carrots and garlic seedlings into the kohlrabi pot, add an appropriate amount of salt, vinegar, a little white sugar, monosodium glutamate, some sesame oil, stir well, and marinate for an hour.

7. The seventh step, when the time is up, put the pickled kohlrabi pickles into the jar, press them by hand, cover them, put them in a cool place, and put them in the refrigerator in summer and marinate them for 7 days.

8. The eighth step, seven days later, take out some and taste it, the taste is excellent, refreshing and crisp, sweet and sour, appetizing and spleen-invigorating, it is really an artifact for eating.

100g cabbage, appropriate amount of salt, monosodium glutamate.

Appropriate amount, appropriate amount of green onion, appropriate amount of blending oil, sugar.

Appropriate amount, appropriate amount of white vinegar.

1. Tear the kohlrabi into small pieces.

2. Cut the green onion into small pieces.

3. Put the kohlrabi and green onion into the container.

4. Add an appropriate amount of fine salt and mix well.

5. Add an appropriate amount of sugar and mix well.

6. Pour in an appropriate amount of vinegar and mix well.

7. Add monosodium glutamate to taste.

8. Add sesame oil and mix well.

9. Finally, you can see that the kohlrabi pickles are completed and the problem is solved.

100g cabbage, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of white vinegar.

1. Tear the kohlrabi into small pieces.

2. Cut the green onion into small pieces.

3. Put the kohlrabi and green onion into the container.

4. Add an appropriate amount of fine salt and mix well.

5. Add an appropriate amount of sugar and mix well.

6. Pour in an appropriate amount of vinegar and mix well.

7. Add monosodium glutamate to taste.

8. Add sesame oil and mix well.

9. Finally, you can see that the kohlrabi pickles are completed and the problem is solved.

Ingredients: 100g cabbage

Excipients: appropriate amount of salt, monosodium glutamate, appropriate amount of green onion, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of white vinegar 1, kohlrabi torn into small pieces.

2. Cut the green onion into small pieces.

3. Put the kohlrabi and green onion into the container.

4. Add an appropriate amount of fine salt and mix well.

5. Add an appropriate amount of sugar and mix well.

6. Pour in an appropriate amount of vinegar and mix well.

7. Add monosodium glutamate to taste.

8. Add sesame oil and mix well.

Kohlrabi is kale, and pickled cabbage is made as follows:

Ingredients to be prepared in advance include: 500g of cabbage, 450g of cucumber, 2 teaspoons of salt, 1 tablespoon of chicken essence, 2 tablespoons of fish sauce, and 1 tablespoon of Yuanzhen sugar.

1. Step 1: Prepare the cabbage and cucumbers.

2. Then use a knife to shred the cabbage.

3. Add salt and mix well, and let stand for half an hour.

4. Pour out the marinated water and remove the shredded cabbage.

5. Slice the cucumber and mix well with the shredded cabbage.

6. Add the fish sauce.

7. Pour in the chili noodles, minced garlic, minced ginger, chicken essence, sugar, mix well, and let stand for 3 hours.

8. That's it.

Notes:1. Since the fish sauce has a salty taste, there is no need to add additional salt.

2. The shredded cabbage and salted water need to be poured out, otherwise it will affect the taste.

Material:

Cabbage 100g

Salt to taste. Appropriate amount of monosodium glutamate.

Mix the appropriate amount of green onion with the appropriate amount of oil.

Sugar to taste. White vinegar to taste.

Steps:

1. Wash a whole kohlrabi, and after cutting it, tear it into small pieces by hand, not too small, but not too large a piece.

2. Cut the green onions into small pieces for later use, and try to cut them neatly.

3. Put the kohlrabi and green onion segments just cut into the same container, the container should not be too small, otherwise it will be easier to fall out.

4. Put an appropriate amount of fine salt in a container and mix well.

5. Next, put an appropriate amount of sugar in the container and mix well.

6. Then pour an appropriate amount of vinegar into the container and mix well.

8. Finally, add sesame oil and mix well. This mixing process is very important and related to the delicious taste, so it is recommended to wear disposable gloves and mix them well.

9. Finally, put on a plate, and a bowl of delicious kohlrabi pickles is ready.

Rural mothers pickle pickles with kohlrabi, which is delicious and eats, and is a necessary side dish for the New Year

Preparation of ingredients.

Kohlrabi, salt, vinegar, spiced noodles, refined salt.

Methodological steps. 1. Prepare fresh kohlrabi, but drop the whiskers and heels, wash and shred.

2. Put the chopped kohlrabi into a container, pour in salt, stir evenly, and marinate for three days.

3. Remove the pickled kohlrabi and dry it in a ventilated and dry place.

4. Fry the refined salt in a wok, add vinegar and five-spice noodles and mix evenly to make a seasoning.

5. Add the sun-dried kohlrabi to the seasoning, mix evenly with your hands, put it in a sealed container, and marinate for seven days.

Kohlrabi is a vegetable that we often eat, kohlrabi is rich in dietary fiber, which is good for promoting digestion, the pickling method of kohlrabi is very simple, many people love to eat kohlrabi pickled pickles, it tastes refreshing, if you make pickled kohlrabi do not put too much salt, usually eat less pickled food, what is the practice of pickled kohlrabi pickles? Let's learn.

One. Kohlrabi introduced.

Kohlrabi is mustard greens, also known as turnips, mustard, mustard lumps, is a variant of mustard greens, and is a root mustard green. It has a tight texture, less water, more fiber, has a strong mustard taste and a slightly bitter taste, in the Xiangfan area, people also call it Zhuge cuisine, and legend has it that eating kohlrabi was the first of Mr. Zhuge to eat. Sherry mushroom and mustard are also a type of mustard greens.

The mustard has a fat and tender texture and a crispy and spicy taste. Snow mushroom, also known as snow cabbage, is a type of leaf mustard greens with a special spicy flavor.

Two. How to pickle kohlrabi.

1.Ingredients. 250 grams of kohlrabi, 200 grams of carrots. Wash and dry the cabbage, cut into shreds, cut the coriander into long sections, and shred the carrots.

2.Method. 01.Pour coarse salt (fine salt is also acceptable) into the cabbage, put on gloves and grasp well, and marinate for more than 15 minutes.

02.When the cabbage is soft, pour the coriander and carrots into a pot.

How to pickle kohlrabi.

03.Wear gloves and grasp evenly.

04.Put it in a crisper and put it in the refrigerator, and you can eat it after three days.

Three. Notes:

The amount of salt is controlled by yourself, it is better to eat fresh with less pickled at a time, more salt is not good for health, and you should usually eat less pickled food.

Four. Kohlrabi efficacy.

Mustard vegetables are rich in dietary fiber, which can promote colonic peristalsis, shorten the residence time of feces in the colon, prevent constipation, and reduce the concentration of carcinogenic factors by diluting toxins, so as to play a role in detoxification and cancer prevention. Mustard vegetables contain a glucosinolate substance, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption. Mustard vegetables also have a special fragrant smell that increases appetite and aids digestion.

Mustard vegetables have the effects of clearing heat and detoxifying, antibacterial and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. Kohlrabi has the effect of diuretic dehumidification, which can promote the balance of water and electrolytes in the body. Because of its heat, it can also warm the spleen and stomach.

In fact, this is very simple, that is, pickled cabbage is the same! So just do the same as usual!