How to pickle eggplant and lotus root into pickles

Isatis indigotica, also known as eggplant and cabbage, is a biennial herb in Cruciferae. According to the color of bulb skin, it can be divided into green, green and white, and purple. Eggplant lotus can generally be used for cooking, but most of them are pickled into pickles. So what is the method of pickling eggplant and lotus root into pickles? Let's find out.

Pickling method of eggplant, lotus root and pickle

Pickling method 1

1. When pickling new kohlrabi pickles, prepare one or two fresh kohlrabi, 200g soy sauce, salt100g, appropriate amount of sugar, one or two carrots and one fresh green pepper.

2. Wash the prepared kohlrabi with clear water, remove the hard skin of the outer layer, then cut it into pieces with a knife, put the cut kohlrabi into a pot, add a little edible salt for curing, remove the salt water after five or six hours, and then add the cut green pepper and carrot.

3. Add the prepared soy sauce, add sugar, and then put it in a clean glass bottle for sealing and curing. Five days later, the new kohlrabi pickles inside can be pickled and eaten.

Pickling method 2

1. Fresh kohlrabi, edible salt, red pepper, ginger and garlic, as well as a small amount of white sugar and seasonings such as soy sauce, white wine, pepper, star anise and chicken essence can be prepared during pickling.

2. Peel the prepared kohlrabi, cut it into filaments, marinate it in a basin with edible salt for two to three days, take it out and wrap it in gauze to squeeze out the water, then shred the red pepper and ginger and slice the garlic.

3. Put shredded kohlrabi, shredded ginger, shredded pepper and garlic together, add all the prepared seasonings, flash them with clean chopsticks, put them in a clean basin, and then put the basin in a cool and ventilated place to pickle the same kohlrabi pickles for five to seven days.