“Kohl” denotes cabbage in German, whereas “rabi” (a Swiss-German form of rübe) signifies turnip. What do you get when you combine them? Kohlrabi is also known as “turnip cabbage.”
Kohlrabi is a cabbage family member produced for its enormous stem or “bulb.” It is a cool-season vegetable cultivated for its enormous stem or “bulb.” It can be green, white, or purple and could be eaten in raw form or cooked when it is about 2-3 inches across.
You may be wondering how to store Kohlrabi if you aren’t ready to utilize it right away after harvest. Please continue reading to learn how to store Kohlrabi, so it doesn’t lose its freshness.
Kohlrabi appears to be an above-ground root, but it is a larger stem with leaves sprouting from it. It has the shape of a turnip with a spherical, squat bulb.
Leaves sprout on top, and the stem extends like long, thin arms from the bulb’s center. Kohlrabi has a soft cabbage-heart flavor. The hue ranges from off-white to pale green in most cases, with purple variations being available.
In all cases, it has the creamy beige interior flesh with a gently nutty and sweet flavor, akin to that of broccoli or turnip, and less cabbage-like than savoy cabbage and cauliflower.
Kohlrabi can be harvested 40 to 80 days after sowing, depending on the variety. Know the variety you’re cultivating and how many days it takes to mature. The best Kohlrabi is eaten when it is still fresh and soft. Kohlrabi that has grown too big will become woody, rough, and bitter.
In the kitchen, the spherical turnip-like bulbs can be used in various ways. They’re not just a terrific side dish, but they’re also a lot more with their firm meat and mild flavor.
The leaves might be eaten, too. Slice the stem off at or near the bulb and discard the greens. If you’re looking for a storage option that will keep the Kohlrabi fresh for a few weeks, keep reading.
A Guide on How to Store Kohlrabi
Now that you have learned about Kohlrabi and how to consume it, you might be wondering how to store Kohlrabi. You can do so by freezing it. Kohlrabi freezes nicely, so you will have no trouble incorporating it into a wonderful dish.
Step 1: Harvest the Kohlrabi
The first step in storing Kohlrabi is to harvest it. Using a serrated knife, cut the stem of a kohlrabi plant from the plant’s base. Kohlrabi can be harvested when it is 2-3 inches in diameter.
The best time to harvest Kohlrabi is still fresh and soft. Kohlrabi that has grown too big will become woody, rough, and bitter. Before cooking or storing, cut the leaves from the stem.
Step 2: Remove the Leaves
The next step is to remove the leaves. The leaves might be eaten, too. Slice the stem off at or near the bulb and discard the greens. The stems of Kohlrabi can be consumed raw or prepared in the same way that turnips are.
Step 3: Cut the Kohlrabi into Pieces
The next step is to cut the Kohlrabi into pieces. You can either cut them into thin slices or cube them.
Step 4: Put the Kohlrabi in a Plastic Bag
The next step is to put the Kohlrabi in a plastic bag in a single layer. Ensure that you remove all of the air from the bag before sealing it.
Step 5: Put the Plastic Bag in the Fridge
The final step is to put the plastic bag in the fridge. Kohlrabi can be stored in the fridge for many weeks. Kohlrabi is a hardy vegetable that may be stored in the freezer for a long period.
Because Kohlrabi is nutrient-dense and loaded with deliciousness, freezing it is a fantastic technique to ensure that you may enjoy it all year long.
Another option is to chop the Kohlrabi into 1-inch cubes and blanch them in boiling water for two minutes before shocking them in ice water. Make sure to use a lot of water when blanching your Kohlrabi.
This will ensure that you can control the temperature of the heating and cooling process and that the enzymes are properly removed.
Drain well and store them in a sealed container in the fridge. When draining your Kohlrabi, make sure it’s completely dry before bagging it.
Any extra moisture in the freezer bag may interfere with the freezing process and change the texture of the Kohlrabi when you defrost it. This will last for up to several weeks. When thawing and cooking again, this is especially useful to avoid a change in texture and color.
If you prefer, you can freeze Kohlrabi without peeling, chopping, or blanching it. You can store the full bulb in the fridge in a plastic bag or a container.
I wouldn’t advocate storing it for more than a week if you do this, as it can get rotten if left for too long. Regularly inspect roots in storage and discard any that show indications of decay. If stored stems become too warm, new tips will sprout, and the stems will become woody.
When you’re ready to eat your frozen Kohlrabi, take it out of the freezer and place it in the fridge only a few hours before you want to cook it. If you’re heating the Kohlrabi in the microwave, you may do it from frozen; you’ll only need to do this on low heat first, then heat it fully.
However, after defrosting it, you may detect a tiny discoloration, which is nothing to worry about. This is simply because of the increased water content and shouldn’t have a significant impact on the taste of your Kohlrabi.
Storing the Kohlrabi Leaves
Young kohlrabi leaves can be eaten like mustard or spinach greens, and they should be consumed immediately after harvesting. The leaves can sometimes be eaten raw or cooked until they are tender.
Clip the leaves off the stem at any point throughout the growing season for eating, but allow enough for the plant to continue to grow.
Put the trimmed leaves in a Ziploc plastic bag with a moist paper towel in the crisper of the refrigerator if you aren’t planning to consume them the same day they are collected. Kohlrabi leaves can be stored in this manner for about a week and will remain fresh and delicious.
If you enjoy experimenting with food, Kohlrabi is the best friend you can have. This brassica family member pairs well with a variety of spices and herbs.
Go out and try this delicious vegetable today! Kohlrabi can be enjoyed in various ways, so experiment until you find your favorite way to prepare it. You may eat it raw in salads or dipped in hummus as a tasty veggie snack.
Remove any leaves (and save them for later – they’re delicious) and store the bulb by wrapping them in a plastic bag or moist kitchen towel and placing it in the vegetable drawer.
Your Kohlrabi will stay crunchy for approximately a week if you do it this way. You can also store it for a longer period by freezing it.
Now that you know how to store Kohlrabi, you can enjoy this delicious vegetable for a few weeks after harvesting it. Kohlrabi is a great addition to any meal and is a terrific way to get your daily dose of vegetables. Enjoy!