1. Remove the leaves of the mustard tuber, wash it, and dry it in the sun for three days.
2. Remove the uneven bottom.
3. The big one is split in half.
4. Cut into approximately two centimeters in length.
5. Cut it all out.
6. The kohlrabi root was washed and dried for three days.
7. Cut into about three or four centimeters long.
8. Repeatedly knead, knead every part until the water comes out.
9. Add white wine and mix well. First, pour the white wine into the container for the mustard tuber, soak the inside of the container evenly with the white wine, and pour all the extra white wine into the vegetables.
10. Add chili powder and mix well.
11. Fennel powder.
12. Add fennel powder and mix well.
13. Add salt and sugar and mix well.
14. Repeated kneading, this time the volume will become much smaller.
15. After kneading, it can be put in a jar. Compress and compact.
16. Leave some space on the top. If it is too full, it will ferment later and water will flow out.
17. It can be eaten after 20 days of fermentation.
Tips:There are a total of four cans of these. If you feel that you can’t eat so much at a time, you can add more salt to the last can and save it for the last to eat. It will not ferment so quickly. After mixing, you can taste it. If you think it is not enough, add it. The saltiness is heavier than usual for stir-frying.
