질문하기
Peel the kohlrabi and slice it thinly.
Lightly salt the slices and let them sit for 10 minutes.
Rinse the salted kohlrabi in cold water and remove excess moisture.
Mix vinegar, stevia, water, and salt to make the pickling brine.
Place the kohlrabi and pickling brine in a container.
Refrigerate for at least 2 hours to let it marinate.
