Kohlrabi mustard tuber is rutabaga; it can be pickled into salted vegetables and you can also grow it yourself

The kohlrabi mustard tuber is a variety of mustard in the Brassicaceae family and belongs to root mustard; in many places it is also called rutabaga or knobby mustard. The part used for food is its swollen fleshy root, whose outer skin is mostly yellowish-brown or greenish-white, with firm white flesh that has a distinct pungent flavor when fresh.

The mustard family has quite a few members; the leaf-type potherb mustard and the stem-type raw material for pickled mustard tuber are all related to it, but the highlight of the kohlrabi mustard tuber is its root, which is plump and round, buried in the soil with only its top showing. Precisely because of its strong pungent taste, it is rarely eaten raw, and only after processing does its flavor become salty, savory and refreshing.

In terms of uses, the most common destination for the kohlrabi mustard tuber is the pickling jar. Cut into shreds or slices and pickled into soy-pickled vegetables or spicy pickles, it is a standby side dish to go with congee and rice in many places. After thorough pickling, the pungent taste noticeably weakens, the texture becomes crisp and tender, and it also keeps fairly well, so pickling some at home at one time can last for a while.

As for cultivation, it prefers a cool climate and is mostly sown in late summer to early autumn and harvested from late autumn to early winter; in the warm regions of the south, the sowing time can be arranged somewhat flexibly. When cultivating, it is best to choose a plot with loose soil and good drainage, thin the seedlings after they emerge, ensure water and fertilizer supply during the fleshy root swelling stage, and generally complete the harvest before the ground freezes.

When selecting, those with an intact root shape, no cracking, a heavy feel in the hand, and no hollow or pithy interior are best. Pickled products are relatively high in salt, so before eating they can first be soaked and rinsed in clean water; for daily consumption, moderate amounts are recommended. Whether buying fresh or already pickled kohlrabi mustard tuber, pay attention to whether the source is reliable.