What is the best way to pickle kohlrabi?

Summary of how to pickle dashi Daikatsu: Prepare a dashi, cut into not too big and not too small pieces. Wash and drain it well and set aside. Boil water in a pot, blanch and cook the large head of cabbage and fish out and drain the water. Then pour a moderate amount of cooking oil in the pot and heat until smoking.

1, first of all, first of all, the big head of cabbage wilted in the sun, with a hand pinch up soft can be made, about a week or so to sunshine.

2, after the sun, the big head of cabbage with a knife into thick julienne, or sliced.

3, in the cut daikonai put 100g salt, and then tossed evenly.

4, stir well, and then put it into a clean earthen jar (the jar should be free of oil and water).

5, loaded in, put your hand into the altar, compact a little.

6, sun two to three days, it can be, sun-dried datura should be sealed and stored.