Do not rush to look for canning recipes, partially the vegetable can be prepared raw. Fresh cabbage can be kept in the refrigerator for up to 2–3 weeks. First, it is necessary to clean the vegetable from all kinds of defects, rinse under running water and dry thoroughly. It is recommended to keep kohlrabi in an open polyethylene bag wrapped in a wet towel. Early varieties lend themselves well to storage in the cellar. To do this, the vegetables should be cleaned of leaves, and then tamped tightly into special boxes so that the rhizome is located at the bottom.

In this way, you can keep kohlrabi cabbage fresh, although not all winter, but for 4-5 months for sure. Requirements: temperature - up to 10 degrees Celsius, humidity - 91–95%.

Another alternative option for long-term storage of vegetables in winter has long been drying them. To do this, peel the vegetable and cut into small strips, then blanch for 2-5 minutes, cool and place on a dry baking sheet. Drying takes place in the oven at a temperature of about 60-70 degrees and takes about 2-3 hours. During the process, the vegetable layers should be periodically mixed. When the kohlrabi is completely dry, distribute it in bags or glass jars, and then store in a dark, dry place.

The secret to proper freezing

The optimal way to keep kohlrabi for a long time (for 9-10 months) can be safely called freezing... This preparation method is quite simple and provides an opportunity to preserve the beneficial substances contained in this product as much as possible. In addition, it is very convenient because it can be immediately used for culinary purposes without resorting to pretreatment, which shortens the cooking time in winter.

Before freezing for the winter, wash, remove the foliage and cut the head into several small slices, this will effectively use the storage space. After that, it is necessary to immerse it in salty liquid for half an hour, and then rinse it with plenty of cold water. Then you can proceed to the blanching process. For these purposes, dip the kohlrabi in a pot full of boiling water and boil for 3 minutes, and then immerse it in a container of ice water. When the vegetable cools down, you just have to pack it in plastic containers or special sealed bags and send it to the freezer.

Canning kohlrabi for the winter - simple recipes

Canning is the first thing that comes to mind when you want to save a vegetable for the winter. We start with the fact that we thoroughly clean 3 kg of heads of cabbage, rinse and dry, after which you need to cut them into small pieces. Next, bring 1 liter of cold water to an intense boil and add 1 tbsp. a spoonful of coarsely ground salt. Then dip the previously prepared vegetable into a container with boiling liquid, then boil it for 5 minutes.

Cool the workpiece, distribute it in sterile glass jars. Now the brine. Bring a liter of water to a boil, add 30 g of table salt and a glass of vinegar to the liquid. Fill them with a vegetable preparation, roll up the cans, and then sterilize them for half an hour. When 2 days have passed, repeat the sterilization process and hide the containers with the workpiece in a cool and dry place.

In the case of pickling, the first step is to tackle the pickle. To prepare it, you need a liter of water, 100 g of granulated sugar, as well as 50 g of table salt and 100 ml of vinegar. Boil water and cool slightly. Then add the rest of the ingredients, bring to a boil again, then boil for a minute. Now it's time to start preparing kohlrabi. Rinse the vegetable thoroughly and cut it into cubes or slices (about 7 mm thick). After that, it should be boiled for 15–20 minutes. When the cabbage has cooled down, you need to dry it slightly and pack it in pre-prepared jars. Some recipes recommend putting a few cloves of garlic, lingonberries or currants in the blank to taste, but this is not necessary. Then pour the marinade over the vegetables, roll up the jars and place in the refrigerator for storage.

Another way to do quick canning and not invent complicated recipes is salting. For a correct result, the vegetable must be properly prepared. Cut the peeled and washed cabbage into small pieces and immerse them in boiling water. After 1 minute, remove the kohlrabi, cool and dry. While it dries, you can start making the snack brine. Boil a liter of water and add an equal amount of granulated sugar, table salt, and table vinegar (1 tablespoon each), then boil it all for one and a half minutes.

Next, you need a deep, wide bowl or saucepan. In it, put in layers chilled kohlrabi cabbage, carrots grated on a coarse grater, chopped garlic and herbs. Make sure that the last layer is carrots. Pour hot brine over vegetables, cover, place a press on top. Salting should take place at a temperature of at least 18–20 degrees. After a few days, the finished snack can be laid out in sterile jars and opened for the holidays in winter. It is recommended to store salted kohlrabi in the refrigerator.

Gourmet blanks

The following recipes will be more complicated, but the result will be a completely independent dish. Let's talk about kohlrabi in Korean first. You should start by making salad dressing. For these purposes, stir 3 tbsp. l. coarse salt, 5 tablespoons of granulated sugar, as well as a set of Korean spices and a little ground pepper. Pour 35 ml of table vinegar there.

Next, you need to prepare an oil filling for such a workpiece. This is done very simply. The sunflower oil is heated in a frying pan until a characteristic haze appears, after which several pressed cloves of garlic, a half of an onion, a grated carrot, and a spicy dressing are added to it. Next, do kohlrabi. Leaves of washed and peeled kohlrabi must be chopped into thin strips, and then placed in a deep dish, sprinkled with a mixture of salt and granulated sugar. Next, you need to darken the salad under pressure for several hours. This is necessary for the vegetable to release a sufficient amount of juice. After that, you should mix kohlrabi with frying, add seasonings and roll up.

Sourdough recipes are quite popular. To prepare such preparations for the winter, the vegetable will need to be thoroughly peeled, washed under running water and dried. Then cut the cabbage into small strips, grind it with a lot of salt, distribute it tightly over the prepared dishes and place it under a press, since successful fermentation is possible only if it releases a sufficient amount of juice. Sourdough takes place at a temperature of 18-25 degrees. At the same time, do not forget to periodically select the foam that appears on the surface of the cans and pierce the cabbage leaves to release the gas. In about a week, the jars of a delicious and aromatic savory preparation with a refreshing taste will be ready!

Salad canning is the most interesting, because it is a huge field for experiments. The recipes are very numerous and to prepare one of them you will need carrots, tomatoes, and onions in equal proportions. All vegetables will need to be cut into strips and sautéed in vegetable oil until the frying acquires an appetizing golden color and characteristic aroma.

Next, you will need to prepare the cabbage. It should be peeled and cut into small pieces and boiled for several minutes in boiling water. Then you will need to mix chilled kohlrabi with frying, add spices, as well as salt and ground pepper, and then stew the vegetable mixture for about half an hour. Then we lay out the spicy salad in a clean dish, roll it up and cover it with a warm blanket. It is recommended to store such blanks in the refrigerator even in winter.

Kohlrabi cabbage is very tasty and healthy. And simply, if you know a couple of secrets. Kohlrabi contains a lot of vitamin C. It is very convenient, this type of cabbage is one of the most mature. It can be consumed fresh, or it can be frozen. For the winter, I pull out the cabbage with the root, and I roll the root together with a lump of earth in plastic wrap - in this form, kohlrabi is stored for a very long time.

Kohlrabi recipe for the winter

To prepare pickled kohlrabi for the winter, we need:

• 2 kg kohlrabi,
• 0.5 kg of carrots,
• 2 sprigs of celery,
• 1 clove of garlic
• peppercorns.

To prepare 1 liter of marinade:

• 1 tbsp. l salt,
• 100 g sugar
• 100 ml of 9% vinegar.

In kohlrabi, you need to remove all the leaves, rinse and peel. Grate cabbage and carrots for Korean salads. Mix carrots and cabbage. Put celery, pepper, garlic at the bottom of a sterilized jar. We put chopped cabbage and carrots, tamping slightly. After all the cabbage is laid out in jars, we prepare the marinade. Pour water, vinegar into an enamel saucepan, add sugar and salt and boil for approx. 2 minutes. Pour the hot marinade into jars, cover the jars with sterilized lids and set them to sterilize from the moment of boiling for 20 minutes. after sterilization, we take out the jars and tighten the lids.

Video recipe for pickled kohlrabi

For other recipes for minced vegetables and preparations for the winter, see the articles:

Kohlrabi is an unusual variety of culture, which looks a bit like a turnip, and tastes like a cabbage stump. It is rich in nutrients and prized for its low calorie content and beneficial properties. Kohlrabi can be cooked like regular cabbage or used fresh. There are many recipes with a vegetable that are distinguished by their high taste.

Cooking use

Kohlrabi can be boiled, baked, fried, stewed. Fresh cabbage turnip salads are high in vitamins and minerals. The vegetable is dried and frozen to preserve it for a long time. After such processing, cabbage can only be used for cooking hot dishes.

In order to treat or prevent various diseases, kohlrabi should be eaten raw. There are several ways to do this on how to cook a vegetable. Can be cut into thin slices, diced or grated. It goes well with vegetables and fruits, which allows it to be used in a variety of recipes.

If the taste seems a little pungent, the addition of unrefined vegetable oil or sour cream will soften it.

Several options for how to cook kohlrabi deliciously:

• pancakes;
• vegetable soup;
• stuffed and baked with various fillings;
• stew;
• salads;
• canned cabbage.

In addition to kohlrabi stems, you can use fresh young leaves of the plant for cooking. All kinds of snacks and salads are made from them. The washed, chopped leaves need to be boiled a little in boiling water, thrown in a colander to remove the liquid, mixed with butter. You can add other greens and vegetables to salads, season them with mayonnaise, sour cream, yoghurt, cold-pressed olive oil.

How to prepare kohlrabi for eating

Before using for the preparation of any dishes, the vegetable must be prepared for further processing. The initial steps are always the same regardless of further application. First you need to select high-quality, undamaged copies. On average, the diameter of the stem is 6 cm.

Rinse with warm water, carefully removing dirt. The leaves and petioles must be cut off, the head must be peeled, the peeled turnips must be rinsed with running water. Further actions depend on the recipe. For example, cut into strips or cubes for cooking, grate for salads.

For any dishes, kohlrabi must be pre-cleaned, so the basic preparation is the same everywhere.

Cooking recipes

For fresh salads, peel kohlrabi, chop on a coarse grater, mix with other vegetables according to the recipe, which can be used - carrots, cucumbers, tomatoes, onions, beets, apples. Season with high quality vegetable oil and salt. Add spices and herbs to taste and desire. There are also sweet salads, appetizers with meat, Korean kohlrabi.

Several nutritious and delicious dishes using cabbage stalk:

Apple salad

For the recipe you will need:

• kohlrabi - 300 g;
• apple - 1 pc., large;
• walnut - 20 nucleoli;
• pickled cheese, sheep can be - 100 g;
• olive or sunflower oil - 4 tbsp l .;
• ground pepper, salt, dill and parsley - to taste.

Grate the cabbage prepared in the standard way on a coarse grater. Remove the middle from the apple, cut into strips. Chop the nuts with a knife. Cut the cheese into small cubes. Mix everything thoroughly, season with oil, salt, spices. Decorate with chopped herbs on top.

Pancakes

Ingredients:

• kohlrabi - 1 kg;
• eggs - 2 pcs.;
• wheat flour - 250 g;
• ghee - 70 g;
• granulated sugar - 20 g;
• salt to taste, it is better to take sea salt;
• soda - 5 g;
• sour cream - 150 g.

Grind the processed cabbage on a fine grater, mix thoroughly with flour, eggs, granulated sugar, salt, soda. Fry the pancakes in oil on both sides until cooked. Serve the finished dish with sour cream.

Vegetable soup

For the recipe, take:

• kohlrabi - 250 g;
• potatoes - 4 pcs.;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• greens, salt - to taste;
• water or broth - 2 liters.

Peel the cabbage turnip, chop into thin strips or grate. Remove the peel from the potatoes, choose the type of slicing as desired. Introduce the whole peeled onion, potatoes, chopped carrots and kohlrabi into the boiling liquid, salt. Cook until the ingredients are fully cooked, then remove the onion, add chopped greens, remove the pan from the stove. When serving, add meat and sour cream.

Fried slices

You will need:

• kohlrabi - 400 g;
• chicken eggs - 2 pcs.;
• flour - 2 tbsp. l .;
• breadcrumbs - 2 tbsp. l .;
• lemon juice - 1.5 tsp;
• sunflower or olive oil - 80 g;
• salt to taste;
• greens for decoration.

Cut the peeled cabbage heads into circles or slices 0.5-1 cm thick. Dip the prepared vegetable into boiling salted water, boil for 15 minutes, strain. Beat the eggs, mix the crackers and flour. Dip the cooled cabbage piece by piece into the egg mixture, then bread. Fry kohlrabi in warmed vegetable oil until golden brown on both sides. If necessary, add some vegetable oil during the process.

Sprinkle the finished cabbage with lemon juice, decorate with sprigs of greens. Can be used as a side dish for meat dishes, an option for dinner, add mayonnaise, sour cream to taste.

Stuffed with minced meat

Ingredients:

• kohlrabi - 8 pcs.;
• minced meat - 500 g;
• rice - 30 g;
• eggs - 2 pcs.;
• tomatoes - 150 g;
• flour - 20 g;
• sour cream - 150 g;
• sunflower oil - 60 ml;
• butter - 20 g;
• ground pepper, parsley and salt - to taste.

Cook the peeled cabbage turnip until half cooked in salted water. Cut off the lids, remove the middle, leaving the walls and bottom 0.5-1 cm thick. Peel half of the tomatoes, chop on a grater or knife, sauté in vegetable oil, mix with rice and minced meat, stew a little. Add pepper, the remaining chopped tomatoes, finely chopped herbs to the mixture.

Fill the cabbage with a mass, sprinkle with flour on top, cover with lids. Pour some hot water on a baking sheet, put the stuffed turnips. Simmer in the oven until softened. Prepare sauce from eggs and sour cream, pour over kohlrabi, bake in the oven. Sprinkle the finished dish with pre-melted butter.

Canned preparations for the winter

This method allows you to keep the stem crop for a long time. The main types of preservation are pickling and salting. Both will require sterilized glass jars and sunset lids. The initial preparation of the vegetable does not differ from the standard cleaning for other dishes.

For canned harvesting for the winter, kohlrabi must be cut into strips or cubes. The variety and size of the cut depend on the recipe, but in some cases it does not matter.

As an additional preparation of cabbage heads, blanching can be used - a short cooking (3-5 minutes) in boiling water and rinsing with cold water.

Pickling

For cooking you will need:

• kohlrabi - 1-2 kg;
• vinegar 5% (apple cider is possible) - 100 g;
• granulated sugar - 80 g;
• coarse salt - 50 g;
• water - 1 l;
• spices - optional.

Peel, wash, cut the cabbage turnip in random order or in equal pieces. Blanch for 5 minutes and drain. To prepare the marinade, boil water, add sugar and salt, remove vinegar from heat. Arrange the cabbage mass in prepared jars, add spices and seasonings if desired, pour marinade over. Roll up the jars, put the lid on the floor, leave under a blanket for 2 days.

Thus, you can prepare various salads using other vegetables to taste - garlic, carrots, onions, celery, beets.

Salting

For the simplest way of canning using fermentation, you need the following ingredients:

• kohlrabi - 2 kg;
• sugar - 30 g;
• coarse salt - 55 g;
• water - 1 l.

Cut the prepared cabbage into small cubes, strips or slices, mix with salt (40 g) and sugar. Transfer the finished mass to sterilized jars. Add the remaining salt (15 g) to boiling water, boil a little. Strain the solution through a cloth to remove possible sediment, pour it over the cabbage in jars. Put oppression on top, leave for 5-8 days at 20 ° C. If there is a lack of brine, it should be topped up so that the vegetable mass is completely covered with liquid.

The jars are covered with lids and placed in a room with a temperature of 15 ° C for 4-6 weeks. After that, the vegetable is ready to eat.

The recipe can be varied with various seasonings, spices, herbs, and other vegetables. For the winter, you can pickle according to this recipe:

• kohlrabi - 2 pcs.;
• spices to taste - 2-3 tsp;
• onion - 1 pc.;
• peppercorns - 2-3 pcs.;
• sugar - 100 g;
• coarse salt - 30 g;
• boiling water - 1 liter.

Prepare the cabbage heads, cut into thin slices. Put in boiling water for 5 minutes, put in a colander. Peel, wash, chop or chop the onion in a meat grinder. Stir the processed vegetables. Boil the brine from water, sugar and salt, drain. Put the vegetable mixture, pepper and spices in sterilized jars. Pour with brine, roll up. For greater safety, it can be additionally sterilized. Turn the jars upside down and cover with a warm blanket. After complete cooling, put away for storage.

Ways to keep kohlrabi fresh for the winter

There are several options for storing vegetables. The main difference between the two is duration. Kohlrabi for the winter can be removed to the cellar. It is important to observe the optimal conditions in the room - temperature about + 1 ° C, humidity 90-95%. Put the turnips peeled from leaves in wooden boxes or wicker baskets. Sprinkle with wet sand on top, cover loosely with foil. The stems should not be pre-wetted, so they should be slightly cleaned of dirt, but not washed.

You can save kohlrabi for the winter in a layer of wet sand scattered on the floor, racks or special compartments. Arrange the prepared vegetables with the stalk down. Place them at a distance from each other so that they do not touch. The storage time in these ways depends on the variety. Early ripe stems remain edible for about 2 months, late ones - up to 4-5 months.

Another option for preserving kohlrabi in winter is freezing. The specimens intended for this must be prepared in a standard way. Some recommend an additional 30 min. in salt water, rinse and blanch for 3 minutes. But this is optional. After peeling, cut the turnips into strips, cubes, slices - in the same way as the vegetable will be used for cooking in winter. Fold in the freezer in bags or containers.

The maximum shelf life of a frozen product is 10 months on average.

With kohlrabi cabbage, you can cook many delicious and healthy dishes. The versatility of the vegetable allows you to use it even in recipes with sweet fruits. With the help of preservation, you can make a finished dish that is stored for a long time.

Vegetables

Description

Pickled kohlrabi

Ingredients

1 kg kohlrabi.

For the marinade: 1 liter of water, 180 ml of 9% vinegar, 20 g of sugar, 30 g of salt.

Cooking method

Peel and chop the kohlrabi, then put it in boiling water for 3 minutes and drain in a colander. When the cabbage has cooled, arrange it in jars and pour over the cooked and chilled marinade.

Sterilize jars in boiling water for 20 minutes. Then close hermetically.