The five-scented rutabaga is very good in color. It is aromatic, crisp, tender, moderately salty, slightly sweet, home-traveling, and food-friendly. It is the top grade in processed vegetables. Its processing technology is as follows:
Finishing: Pick a head of cabbage with a complete head, no scars, no thick lateral roots, use a small knife to cut off the small lateral roots and root tips, remove the old rotten, yellow leaves, wash with water to drain the juice.
Lettuce: First, tie the leaves together with a string to each of the five or six food dishes, tie them into small bundles, hang them on a wooden stand or on a rope, or dry them in a ventilated room. When each kilogram of fresh kohlrabi is sunk to less than 40 pounds, it can be sliced.
Slice: wrap the leaves of each kohlrabi on the top of the head of the dish. Then, cut the head into pieces. Each piece is about 1.5 to 2 mm thick, but the top end is still pieced together and split like a fan. Uniform thickness.
Marinated: According to the standard of 6 to 7 pounds of salt per half a kilogram of dried kohlrabi, sprinkle a layer of salt into the layer of vegetables, layer by layer into the aquarium, layers practical, each step to the salt has been dissolved. When paving the dishes in the aquarium, each circle should be paved with a circle of circles so that the leaves of the leaves are facing the circle and the head of the dish toward the circumference. After the cylinder is full, cover the surface of the cylinder with a layer of vegetable leaves, and then cover the cylinder head (usually the cylinder cover is made of straw) and then take it out for three days, pick it out and sort it out to eliminate poor quality vegetables.
Dressing altar: The selected dish is put into a round mouth altar, and each net is loaded with about 60 pounds of net major head dish. When the altar is installed, a thin layer of salt is sprinkled on the bottom of the altar, and then the kohlrabi is packed into the altar layer by layer. Each layer is pressed firmly with a round flat-headed wooden stick. Salt is added, but the salt that has not been dissolved in the original tank still needs to be sprinkled on the altar with a layer of salt. After filling, fill in the gaps in the altar with the sun-dried, pickled side roots and tail tips of the rutabaga, and use a wooden stick to squeeze the air out of the altar. Then sprinkle a layer of salt to suppress the microbiological activity. Then cover the mouth of the altar with oiled paper and apply a thin yellow mud containing rice straw (the straw is cut into short strips 3 to 4 cm long with a guillotine and mixed with a muddle and a thin mud). When the yellow mud is half dry, stick it with a wooden stick to make the altar mouth tightly closed. After 1 to 2 months, it is a finished product. Liu Xingang, the unit: Frontier Technology Center of Taomiao, Jieshou City, Anhui Province, China. Adapted from: Rural Practical Technology and Information, 2006.01
Finishing: Pick a head of cabbage with a complete head, no scars, no thick lateral roots, use a small knife to cut off the small lateral roots and root tips, remove the old rotten, yellow leaves, wash with water to drain the juice.
Lettuce: First, tie the leaves together with a string to each of the five or six food dishes, tie them into small bundles, hang them on a wooden stand or on a rope, or dry them in a ventilated room. When each kilogram of fresh kohlrabi is sunk to less than 40 pounds, it can be sliced.
Slice: wrap the leaves of each kohlrabi on the top of the head of the dish. Then, cut the head into pieces. Each piece is about 1.5 to 2 mm thick, but the top end is still pieced together and split like a fan. Uniform thickness.
Marinated: According to the standard of 6 to 7 pounds of salt per half a kilogram of dried kohlrabi, sprinkle a layer of salt into the layer of vegetables, layer by layer into the aquarium, layers practical, each step to the salt has been dissolved. When paving the dishes in the aquarium, each circle should be paved with a circle of circles so that the leaves of the leaves are facing the circle and the head of the dish toward the circumference. After the cylinder is full, cover the surface of the cylinder with a layer of vegetable leaves, and then cover the cylinder head (usually the cylinder cover is made of straw) and then take it out for three days, pick it out and sort it out to eliminate poor quality vegetables.
Dressing altar: The selected dish is put into a round mouth altar, and each net is loaded with about 60 pounds of net major head dish. When the altar is installed, a thin layer of salt is sprinkled on the bottom of the altar, and then the kohlrabi is packed into the altar layer by layer. Each layer is pressed firmly with a round flat-headed wooden stick. Salt is added, but the salt that has not been dissolved in the original tank still needs to be sprinkled on the altar with a layer of salt. After filling, fill in the gaps in the altar with the sun-dried, pickled side roots and tail tips of the rutabaga, and use a wooden stick to squeeze the air out of the altar. Then sprinkle a layer of salt to suppress the microbiological activity. Then cover the mouth of the altar with oiled paper and apply a thin yellow mud containing rice straw (the straw is cut into short strips 3 to 4 cm long with a guillotine and mixed with a muddle and a thin mud). When the yellow mud is half dry, stick it with a wooden stick to make the altar mouth tightly closed. After 1 to 2 months, it is a finished product. Liu Xingang, the unit: Frontier Technology Center of Taomiao, Jieshou City, Anhui Province, China. Adapted from: Rural Practical Technology and Information, 2006.01
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