INGREDIENTS

• kohlrabi 5 kg;
• garlic 30—40 g.;
• salt 100—150 g.;
• celery greens 3—5 sprigs;
• crushed seeds of blue fenugreek, dill, savory and basil - 30 g;
• water 5 l.;
• capsicum 100 g.;
• other seasonings as desired.

METHOD

Ahul or kohlrabi, a variety of cabbage that looks more like a turnip with its root crop. It is usually salted in autumn and stored in clay vessels buried in the ground.

1. Kohlrabi leaves must be separated from the stem, peeled from the outer cover and washed in cold water. Then all this, with the addition of spices, is put in layers in an earthen vessel and poured with brine.
2. In order for the salting process to go faster, kohlrabi can be cut into several pieces. To give a red color, add the dried fruits of lakonos.

A spicy dish with acharkhalchapa nut is prepared from the leaves of salted kohlrabi.