- Salt kohlrabi in Sichuan
- - liter glass sterilized jars;
- - 500 g kohlrabi;
- - brine from 2 cups of boiling water and 1 tablespoon salt;
- - 3-5 cm ginger root;
- - 3 cloves of garlic;
- - 1 red chilli pepper;
- - 1 tablespoon rice wine.
- marinated purple kohlrabi
- - 500 g purple kohlrabi;
- - 3/4 tablespoon sea salt;
- - 1/2 cup rice vinegar;
- - 1/2 cup water;
- - zest of 1 lemon;
- - 2 cloves of garlic;
- - 2-3 cm root ginger;
- - 1/4 teaspoon black pepper;
- - 1/4 teaspoon red pepper flakes.
Fresh cabbage kohlrabi , you want to use in the coming days, can be s
tored in the refrigerator.For this purpose the leaves are cut and stored individually in plastic bags, because they prolezhat 2-3 days.Stebleplod is also placed in the packages can be stored up to a month.
long-term storage clean only "turnip."Purple kohlrabi kept longer green.For storage suitable cool place with high humidity.Optimal Temperature - 0 ° C, humidity - 95%.Before you remove kolbrabi deposited in the shoulder, or trench boxes, cut the leaves, leaving the roots.Stebleplod lay in a single layer in the wet sand.So cabbage can remain for up to 2-3 months if you follow the humidity.
From 6 months to 1 year are stored marinated or salted kohlrabi .There are a few recipes.Some of them are quite exotic, such as salted kohlrabi in sychuanski.Kapustu free from the upper leaves, wash and cut into strips.Fresh ginger peel and slice.Garlic peel and chop well.The bank put cabbage , ginger, garlic, pepper, pour the cold brine and pour wine.Screw the lid, but not very much, as the cabbage will wander.Three days stored at room temperature, then stored in a refrigerator.
very "smart" turns purple pickled kohlrabi .To make it stebleplod, clean only the top leaves, cut into strips and mix in a large bowl with salt.Leave for 1 hour.With lemon peel, remove the ribbon.Ginger root peel and slice the garlic, clean and cut arbitrarily.
Mix water and vinegar, bring to a boil, add the garlic, ginger, lemon zest and pepper.From kohlrabi drain excess liquid and place it in a jar, pour the hot marinade, cover and let cool at room temperature.Store in the refrigerator.