Storing kohlrabi: freeze and boil down

Kohlrabi is great to freeze after harvest - even when raw. We show other ways to store the kohlrabi.

Kohlrabi is a typical spring and summer vegetable. If you still want to feed on your healthy kohlrabi in autumn and winter, you have a few options for preserving the kohlrabi.

Harvest kohlrabi

Before you can store or eat the kohlrabi, you have to harvest it. When the above-ground tubers are about the size of a fist, it is the best time to harvest them. The time of harvest can extend from May to August due to the wide cultivation period of the kohlrabi. Roughly, however, you should harvest after approx. Aim for 10 weeks in the bed.

Note: The optimal harvest time is very dependent on the variety. The variety "

Super melt“Is, for example, a very slow-growing and high-yielding variety, whereas the blue variety“ Azurstar ”can be harvested very early. For harvesting, you simply cut off the above-ground tuber just below it at the roots.

Freeze the kohlrabi

Before freezing kohlrabi, it is a good idea to prepare your tubers. First the leaves are removed and the kohlrabi peeled. Also remove the roots on the lower side of the tuber generously. This part of the kohlrabi is usually a bit tougher and lignified. Next, cut the kohlrabi into ready-to-eat pieces. Then there are two ways to freeze kohlrabi:

1. Blanch the kohlrabi in boiling salted water for 2 to 4 minutes and then let it cool completely.

or

2. Put the chopped kohlrabi straight and raw in the freezer (attention: the kohlrabi could lose its juicy green when defrosted).

Storing kohlrabi: other options

In addition to freezing kohlrabi, there are other ways to preserve the vitamin-rich tuber. Here is a small selection:

Put in the kohlrabi

Classically, you can also pickle kohlrabi or boil down. To do this, proceed exactly as described above for freezing. You should also blanch the peeled and cut kohlrabi in boiling salted water for a few minutes - this improves the shelf life. After blanching, it is important to let the kohlrabi cool down completely. Then, after cooling, put it in mason jars. You can then fill the jars with salted water, a vinegar solution (“pickle”) or a vegetable sauce of your choice, as you wish. Important: Regardless of which variant you choose, the liquid should be boiled and cooled before filling in order to ensure the shelf life of the cooked kohlrabi! The closed and filled jars should then be boiled again for 20 to 30 minutes.

Store kohlrabi in the refrigerator

Kohlrabi can be kept in the refrigerator for around a week. Before putting the tuber in the refrigerator, it is best to remove the leaves and stems. This reduces the evaporation area and protects the kohlrabi from accelerated drying out.

Most people only know kohlrabi in its typical light green color. But did you know that there are also different colored kohlrabi varieties? We introduce you to new, old and robust ones Kohlrabi varieties before.