Traditional Chinese Pickles: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese How to make pickled vegetables. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2371 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
PicklesPreparation method 1. Select vegetables: After the winter solstice, select from the harvested kohlrabi heads that are complete, without scars, and without thick lateral roots. Cut off the small lateral roots and root tips, remove old, rotten, and yellow leaves, wash them with clean water, and dry the surface water.2. Sun-dry vegetables: Tie the vegetable leaves with strings, tie 5 to 6 kohlrabi into a handful, and dry them on a wooden frame or rope until they are half dry (that is, every 100 kilograms of fresh kohlrabi will dry to about 40 kilograms).3. Slice: After the kohlrabi is dried, wrap the leaves around the top of the head one by one, and then slice the kohlrabi into slices. Each slice is about 1.5 to 2 mm thick. The slices should be even, connected to the top, and cut into fan-like shapes.4. …
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