Wash and peel the skin of the kohlabi/ ganth gobhi.

Make small cubes of medium thickness and don't discard the stem and leaves as they can also be added in the pickle,

Spread the chopped pieces of knolkhol on a muslin cloth in sunlight for 4-5 hours.

Dry roast the mustard seeds and fennel seeds just for a minute on low flame to remove the moisture.

Now coarsely crush or pound them along with ajwain.

Take the knol khol pieces in a bowl and add the roasted spices and all the remaing spices and mix.

Heat the mustrad oil till the smoking point and then let it come to room temperature.

Now add the mustard oil in the knol khol pieces and mix it well.

Wash and wipe the stems and leaves and roughly chop them and add them in the oil.

Fill it in a glass jar and tie the jar mouth with a cloth and keep in sunlight for about a week.

Oil level should be on top of the pickle so can add some more oil if needed.

The pickle is Ready to use after 10 days.