Half-dried kohlrabi making method

The invention relates to a half-dried kohlrabi making method. The half-dried kohlrabi making method includes the steps that fresh kohlrabies are cleaned, selected and cut; the kohlrabies are blanched in a 90-100 DEG C salt solution with the concentration of 1-5% for 10-40 seconds; the kohlrabies are soaked in 10-30 DEG C salt pickling liquid with the concentration of 6-10% and the material-liquid ratio of 1:2 to 1:9; the kohlrabies are dried with hot air of 40-70 DEG C, till the moisture content is 20%-40%; processing is performed under the ultrahigh pressure condition of 200-400 MPa for 5-25 minutes, the kohlrabies are taken out and are subjected to vacuum package to obtain a half-dried kohlrabi product. According to the method, color-protecting and antiseptic food additives are not added, the product is low in salt content, the water activity is low, the preservation time under the normal temperature condition is long, the product has rich flavor, is rich in nutrition and easy to digest and absorb after bei