Preserving Kohlrabi

Freezing Kohlrabi

General preservation or storage guidance

Preparation About 25 minutes active, plus cooling and freezing

Kohlrabi freezes best when the tough outer skin is removed and the bulb is blanched whole or as cubes before prompt cooling and packing.

Method

1. Choose fully grown but still tender kohlrabi stems. Cut off the tops and roots, wash the bulbs and peel away the tough outer bark.
2. Leave small bulbs whole or cut larger bulbs into even 1.3 cm (½ in) cubes.
3. Blanch whole bulbs in boiling water for 3 minutes or cubes for 1 minute; start timing when the water returns to a boil.
4. Cool promptly in ice water, drain well and pack in freezer containers, leaving about 1.3 cm (½ in) headspace. Seal, label and freeze promptly.
5. Use from frozen in cooked dishes. Thawed kohlrabi will be softer than fresh; keep continuously frozen and do not refreeze after thawing.

Quick Refrigerator Kohlrabi Pickle

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking, plus cooling · Makes About 1 medium jar (500–600 ml)

A small-batch kohlrabi vinegar pickle for prompt use from the refrigerator.

Ingredients

• 500 g fresh kohlrabi, washed and cut peeled and cut into matchsticks
• 250 ml white vinegar labelled 5% acidity
• 250 ml water
• 15 g (1 tbsp) caster sugar
• 5 g (1 tsp) salt
• ½ tsp coriander seeds

Equipment

• Saucepan
• Clean heatproof jar with lid
• Kitchen scales and measuring jug

Method

1. Wash the kohlrabi, remove damaged pieces and prepare it as specified: peeled and cut into matchsticks. Pack loosely into a clean heatproof jar with the aromatics.
2. Put vinegar, water, sugar and salt in a saucepan. Bring just to the boil, stirring until the sugar and salt dissolve.
3. Pour the hot liquid over the vegetables until covered. Let the jar cool at room temperature, then refrigerate within 2 hours.
4. Keep the vegetables submerged and refrigerated. This small-batch recipe is for prompt use and is not a canning recipe.
5. Serve chilled as a relish or side. Use clean utensils; eat within 48 hours and discard sooner if there are signs of spoilage.

Cool Storage for Kohlrabi

General preservation or storage guidance

Preparation Sort and chill promptly after harvest

Kohlrabi bulbs keep better when their tops are removed and the roots stay cold and moist without sitting in condensation.

Method

1. Harvest kohlrabi while the bulbs are still tender, about 5–8 cm (2–3 in) across; use cracked or woody bulbs first.
2. Twist or cut away the leaves and stems close to the bulb, leaving the skin intact. Brush off loose soil and do not wash before storage.
3. Place the bulbs in a perforated bag in the refrigerator crisper to retain humidity while allowing airflow; avoid a sealed wet bag.
4. For larger crops, use a cold, humid store and keep the bulbs away from drying air and frost.
5. Check regularly and remove bulbs that become soft, mouldy or slimy. Peel and wash each bulb just before use.