Pickled Flower-Crushed Vegetable

Pickled Flower-Crushed Vegetable

　　To make pickled flower-crushed vegetable, peel and cut kohlrabi into large chunks, sprinkle with an appropriate amount of salt, and let it ferment for half a month until slightly sour. Peel and wash yellow carrots, remove leaves from celery and wash them, and remove stems and seeds from large red chili peppers. Finely shred all the above ingredients. The proportions should be mainly white kohlrabi, followed by yellow carrots, with red and green as accents. Mix in an appropriate amount of salt to blend evenly. Pack into a container, press down firmly, then place a weight stone on top for natural fermentation. It will be ready to eat after ten days. When serving, scoop it out and mix with an appropriate amount of vinegar for a unique flavor. It can also be made fresh—the colors will be the same, but the taste will not be nearly as good.