Heat some oil in a pan over medium heat and add the onions.

Sauté the onions for about 15-20 minutes or until they turn

translucent.

Add the shredded kohlrabi and spices to the pan and let it cook until it becomes soft and turns deep golden in color (about an hour).

Stir occasionally to prevent the kohlrabi from burning.

Place all the ingredients in a bowl.

Use an immersion blender to blend them until nice and smooth.

Heat a large frying pan with about 1/2 tablespoon of oil.

Spoon about 1/4 cup of batter into the pan and cook for about a

minute each side.

Once done, cut it into a square shape.

Combine the lukshen with the kraut mixture and mix them together.