This is the easiest way to remove the skin

Does kohlrabi have to be peeled?

Not every kohlrabi has to be peeled. Only if the peel is firm and fibrous should it be removed before consumption. A thin and fine bowl only needs a cleansing water bath. The peel is edible and tastes a little more intense than the inside of the tuber.

In the root area, the peel is more woody, while at the top, close to the leaves, it is thinner and more tender. It can therefore be sufficient if only the lower half of the tuber is freed from the peel.

Tips for shopping

Kohlrabi usually only enriches cooking dishes in autumn and winter. As a raw snack, we like it all year round. Probably for this reason, kohlrabi bulbs are a permanent part of the assortment in every supermarket.

In summer they come mainly from the region, in winter they sell imported goods.

• act in the interest of sustainability
• buy fresh seasonal goods
• Leaves should be crisp and green
• smaller tubers are more tender and the skin is edible

Do not peel small tubers

The welcome feature of a small tuber is its delicate skin. Woody areas also shine through their absence. In the case of organic specimens, it is completely sufficient if you remove the leaves and cut a thick slice from the lower end of the tuber.

Everything that is left of the kohlrabi can be distorted without hesitation. Of course, the bowl should be washed thoroughly beforehand.

Prepare kohlrabi

Before you can peel a kohlrabi, two important steps are waiting for you. First, use a sharp knife to cut off the green leaves close to the tuber and generously remove the lower end. Then wash the tuber thoroughly under running water or rub it with a damp kitchen towel.

Cut up large tubers

Large tubers are a bit unwieldy, so you can cut them into smaller pieces before peeling. This may require some muscle strength.

• Place the tuber on a large cutting board
• use a large heavy knife
• Weigh the knife back and forth
• while doing so, exert pressure on both knife ends

Peeling: sparingly or generously

Removing the shell is very easy. All you need is a peeler or a sharp paring knife. Use it to peel off the peel in thin strips. You can also peel whole kohlrabi in a circle.

Small kohlrabi are only peeled very thinly, while large tubers should leave thicker skin.

Cook first, then peel

If you want to eat the kohlrabi cooked, you can also remove the peel after the cooking process. It can then be easily peeled off the tuber with a knife.

storage

Fish peeled kohlrabi dries out quickly in the air. Keep it in a plastic box or cover it with cling film until you are ready to eat it or use it for further processing.

Conclusion for quick readers:

• Edibility: Tender peel is edible; thicker shell is firm and woody
• Small tubers: organic produce does not have to be peeled; washing is enough
• Large tubers: Must be peeled; remove green beforehand; Cut off the bottom end
• Cleaning: Wipe under running water or with a damp cloth
• Slicing: Large tubers are easier to peel when they are sliced
• Peeling: Remove the peel in strips with a vegetable peeler or paring knife
• Alternatively: cook whole kohlrabi; Then simply peel off the shell
• Storage: in a can until used; prevents dehydration