How to pickle kohlrabi

Need to prepare fresh kohlrabi 5000g, edible salt 400g, edible oil 150g, sugar 150g, sesame 150g, Chili powder 100g, garlic 500g, balsamic vinegar 250g, monosodium glutamate 100g. 2. Wash the prepared fresh kohlrabi with clear water, drain the water, then peel it, cut it into filaments, dry it in the sun, and evaporate some of the water contained in it. 3. Heat the wok on the fire and drain the oil. When the oil temperature rises, add sesame Chili powder and fry until cooked. Turn off the fire and cool down. Pour the fried Chili oil directly into shredded kohlrabi, then add other seasonings, stir evenly with chopsticks and marinate for 24 hours, and then marinate directly in a sealable glass bottle for 3 to 5 days, so that the spicy kohlrabi inside can be marinated and eaten.