How to make kohlrabi kimchi

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making kohlrabi kimchi.

1.12 Prepare a kohlrabi. The leaves should be tightly wrapped, heavy, and not too green.

2.21 Remove the old leaves, wash the surface, and remove the protruding stems.

3.121 After cutting the leaves, cut the remaining hard part in the middle into thin slices.

4.212 Cut into small pieces. The leaves should not be too small, about 4cm long.

5. Cut the thin slices into shreds, so that the vegetable stems that are not easy to absorb flavor will be easier to marinate.

6. Put the chopped kohlrabi, including the leaves and stems, into a large bowl and set aside.

7.1 Use your hands to rub and mix evenly to make the dish taste good.

8.2 Put salt in the basin.

9. Rub the kohlrabi until the leaves release water and become soft. The cabbage will taste salty but not strong.

10.Put white sugar in a bowl.

11. Add fine chili powder into the bowl.

12. Put coarse chili powder in a bowl (you can use either type of chili powder, the amount depends on your taste, mine is just averagely spicy).

13. Mash the garlic into garlic paste and mince the ginger. The amount of ginger should be about 1/2 of the minced garlic.

14. Mix the vegetable leaves evenly, then add mashed garlic and minced ginger and stir well.

15. Add a little acetic acid essence or white vinegar into the basin.

16. Finally, mix all the seasonings evenly (you can taste it again and adjust it slightly according to your own taste).

17. Put the mixed kohlrabi into a fresh-keeping box, press it firmly, and pour the soup in the basin into the fresh-keeping box.

18. Cover the lid and let it ferment at room temperature overnight before enjoying! In fact, you can eat it right after mixing, but it will be more flavorful after fermentation~~~

19. This is the second day of fermentation. The color is a bit orange! It tastes sour and spicy, very appetizing~

The method of making kohlrabi kimchi has been introduced in detail, and next you need to make it yourself. And when you work hard to make delicious food, you will definitely be very happy. If you eat such fresh and hygienic food frequently, you will naturally become healthier and healthier.