Khol rabi is one of my favorite vegetable, looks cute in the garden and tasty. I prefer to eat it raw, sweet and crunchy, which disappear after cooking, what a shame.
 |
| khol rabi |
1. Remove the outside hard
skin, cut into thin pieces ~2mm, or strips as you like.
2. In a big bowl, mix with 2%
of its weight of salt (or other spices as you like), mix well and let it rest
for 2 hours, khol rabi will soften and liquid comes out.
3. Pack in a clean jar together
with liquid, fill to the top with cooled down boiled water, note the weight of
water added. Add enough salt to make it a 2% salty solution.
4. Keep in the fridge for a
day or two before eating. Should keep well in the fridge for a week to 10 days.
 |
| pickled khol rabi with Sichuan pepper |
No comments:
Post a Comment