Huaian laolu turnip

Also known as a knot in one's heart, mustard knot in one's heart. Produced in Huai 'an, Jiangsu. Firstly, kohlrabi, which weighs more than half a catty and looks neat and beautiful, is selected as raw material, and the skin is shaved. Stack and cover the bare vegetables with the skin removed. After five to seven days, the jar is "fresh" (soaked), and it is pounded with a wooden hammer once a day during soaking. After three to four days, it is washed and picked up in brine, and then it is turned into a semi-finished product for three to four days. Wash the semi-finished products in the brine, scoop them up, pour them into a jar, altar or cement pool, flatten them, tamp them firmly, cover the mat, press them with blue stones, and then pour the clarified old brine. This procedure is called holding the jar. In the meantime, salt and brine should be added appropriately. The so-called old bittern refers to the bittern that pickled kohlrabi for more than three years. Before and after the Dragon Boat Festival, the old kohlrabi is marinated and matured. After this, it will not turn sour and rot in summer, and the umami flavor will increase with the storage time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)