Spiced kohlrabi

Foreign guests who come to Suqian always try their best to bring a little spiced kohlrabi, a special product of Suqian, which is included in China's famous recipes when they leave. This spiced kohlrabi is native to China. It will be easy to learn at first sight, and it will be refined as soon as it is learned. The method is as follows: the spicy pimple (kohlrabi) is polished, scraped and washed, then submerged in brine for more than half a year, taken out and cut into four petals, six petals or eight petals, cut off at the bottom, connected at the top, and put in the sun for one day like a complete spicy pimple, put it in the house and let it cool for one day, and let it cool for more than ten days until it is dry but not wet, and it is smooth. Spiced kohlrabi, the key is "spiced". It is said to be spiced, but in fact, there are also ten spices and eight spices, such as pepper, anise, dried tangerine peel, anise, fennel and so on. The last process is easier said than done: —— Put the semi-finished spicy pimples on a chopping board or a big pot, then sprinkle all the spiced ingredients and rub them around, and then rub the spicy pimples one by one, one by one, one by one, with the spiced ingredients from the inside out, rub them again and again until they are cooked. Rubbing a good spicy pimple is not delicious for a while, but it has to be put into the jar to seal the mouth. Only in the first half of the year or so will it be delicious, crisp, continuous, spicy and salty, eat a little, and your appetite will increase greatly.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)