In a medium-size bowl, mix the salt, shallots, kohlrabi and carrot. Boil the water and pour over the top of the vegetable mixture. Allow this to sit for 20 minutes. Strain out the vegetables into a mixing bowl and add the sugar, vinegar and hot chilies. Stir. Chill or serve at room temperature. Serve over grilled meat, on tacos or alongside a Southeast Asian curry dish.