The "sea salt kohlrabi" has a unique pickling process. The kohlrabi is marinated in a jar, in a shovel, and stored in a pot. After being marinated by traditional techniques, it is crispy and refreshing, tastes delicious, slightly sour, and can be cooked or cooked.

[Landmark Geography] The name of the kohlrabi root is mustard, which is a mustard variety. Local farmers used to call it "the mustard head." The varieties of sea salt kohlrabi are selected by the local farmers themselves each year, and they are called "big species" (named after the noon leaves). Haiyan County, the origin of sea salt kohlrabi, is located in the southern margin of the Yangtze River Delta. It belongs to the alluvial coastal plain area and deposits thick Quaternary deposits mainly composed of alluvial, rushing lake, rushing and accumulating. Coupled with the development of animal husbandry in Haiyan County, local farmers have long formed a good habit of using organic fertilizer to improve the soil. The soil is therefore very fertile and the organic matter is extremely rich, which is very suitable for the production of sea salt kohlrabi. In addition, the river port in the sea salt area crosses, the water resources are abundant, the water consumption is very convenient, the Hangjiahu Plain has four distinct seasons, the summer is short, the winter temperature is low and not cold, the summer and winter winds alternate, the climate is mild and humid, and the light, temperature and water are sufficient. It provides a guarantee for the production of sea salt kohlrabi. Therefore, the kohlrabi fresh vegetables produced in the regional protection range of Haiyan kohlrabi have smooth surface, large roots, high yield, less internal hard ribs, and the processed kohlrabi is delicious and crisp. Fresh sauerkraut after harvesting should be rooted, washed, aired, broken, etc., with the big heads facing up and the leaves facing down, sun-dried in the bamboo rafts, wrinkled on each side and marinated in the upper tank. This technique of pickling kohlrabi in a jar, in a group, and in a pot, is an exclusive technique in Zhejiang Province. The production process of kohlrabi is very fine. There are 7 processes of cutting, drying, pickling and turning, especially pickling. Not only the choice of altar is particular, but the ratio of salt and vegetables is difficult to grasp. There is no certain standard. Well, the taste and color of the marinated kohlrabi will be greatly changed, and the shelf life will be affected. [Cultural background] Song "Shui Shui Zhi" (1230) and the "Haiyan County" in the Yongle Period of the Ming Dynasty, all have the planting records of kohlrabi (then known as mustard). "Haiyan County Agricultural Records" also has records of Haiyan County in 1963 to support the disaster areas in Hubei and Anhui with kohlrabi. Since its development, Haiyan County has become a well-known “hometown of kohlrabi”. [Brand construction] The commercial scale production of Haiyan rutabaga began in the 20th and 21st centuries. In 2008, Haiyan County had three vegetable processing plants, but the scale was relatively small, belonging to family workshops, and the largest annual output was only a hundred thousand altars. At the same time, the crude processing of kohlrabi relies on folk crafts, and has a strong seasonality and periodicity. Its annual processing capacity is far from meeting the needs of the market. Since the pickling process of kohlrabi is a folk technology, there is no industry standard, which restricts the expansion of the kohlrabi processing plant to a certain extent. Haiyan County attaches great importance to the “Haiyan rutabaga” industry. At the beginning of the 21st century, Haiyan County Hongyi Datoucao Professional Cooperative was established. It registered the “Haiyan Datoucao” trademark and applied for the protection of “Haiyan Datoucao” geographical indication products. Wuyuan Town, the central production area of ​​kohlrabi The party committee and the government regard the “sea salt rutabaga” industry as a “characteristic industry” and include it in the development strategy of “characteristically prosperous town”. [Knowledge Link] The kohlrabi is mustard, also known as turnip, mustard, mustard green, is a variant of mustard, root mustard. It has a tight texture, less water, more fiber, a strong mustard flavor and a bitter taste. In the Xiangfan area, people also call it Zhugecai. It is said that eating kohlrabi was pioneered by Mr. Zhuge. Sea salt kohlrabi (salted product), rich in vitamin C, carbohydrate, calcium, phosphorus. There are digestive qi, diuretic swelling, hangover appetizer, increase appetite, detoxification, cough, stop thirst and so on. Quality characteristics: "Haiyan kohlrabi" has a unique pickling process. The kohlrabi is marinated in a jar, in a shovel, and stored in a pot. After being marinated by traditional techniques, it is crispy and refreshing, tastes delicious, slightly sour, and can be cooked or cooked.

Haiyan kohlrabi quality technical requirements (a) varieties. Local cockroaches. (2) Site conditions. The soil is selected to be flat and fertile, the organic matter content is ≥2.5%, and the irrigation and drainage conditions are good, and the pH value is 7 to 7.5. (3) Cultivation management. 1. Sowing: using the live broadcast method; the seeding rate is 250g to 300g per 667m2 (mu); the sowing time is from August 15th to September 20th. 2. Planting density: 8,000 to 10,000 plants per 667 m2 (mu). 3. Fertilizer and water management: The base fertilizer is mainly organic fertilizer, and the top dressing is mainly composed of N, P and K quick-acting compound fertilizers. Moisture management: In the period of expansion of the succulent roots of kohlrabi, in case of drought, the horse water is poured in time. (4) Harvesting. 1. Harvest time: Harvesting begins 80 days after sowing. 2. Harvesting standard: First grade: single weight ≥500g, smooth fleshy root, basically no hard ribs. Grade 2: a single weight of 250g to 500g, smooth fleshy roots, allowing a small amount of hard ribs, hard rib width ≤ 2mm. (5) Breeding and breeding. Breeding and breeding are carried out through techniques such as field selection, removal of impurities, strain breeding, net isolation, purification and rejuvenation. (6) Pickling process. Fresh vegetables→ Sun drying 1-2 days→Cleaning→Slice thickness 1 to 1.5mm→Picking in the upper tank for 7 days→Storage storage (7) Quality characteristics. 1. Sensory characteristics: slightly scent, yellowish color, crisp and refreshing, slightly sour. 2. Physical and chemical indicators: protein content ≤ 1.7%, carbohydrate content ≤ 5.1%, crude fiber content ≤ 1.1%, organic acid content ≤ 6600 mg per kilogram.

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Producers within the scope of protection of Haiyan kohlrabi geographical indication products may apply to the Jiaxing Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.