Do not rush to look for canning recipes, partially the vegetable can be prepared in raw form. Fresh cabbage can be stored in the refrigerator for no more than 2-3 weeks. First you need 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, vegetables should be cleaned of leaves, and then firmly tamped them in special boxes so that the rhizome is located below.

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

Another alternative to long-term storage of vegetables in the winter has long been their drying. To do this, peel the vegetable and cut into small strips, then blanch for 2-5 minutes, cool and put 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, vegetable layers should be mixed periodically. When the kohlrabi is completely dry, distribute it in bags or glass jars, and then send it to a dark, dry place for storage.

The secret to proper freezing

The best way to save kohlrabi for a long time (for 9–10 months) can be safely called freezing. This method of harvesting is quite simple and provides the ability to maximize the preservation of the beneficial substances contained in this product. In addition, it is very convenient, since it can be immediately used for culinary purposes without resorting to pre-treatment, which reduces cooking time in winter.

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

Preserving kohlrabi for the winter - simple recipes

Canning is the first thing that comes to mind if you want to save a vegetable for the winter. We start with the fact that 3 kg of heads of cabbage are thoroughly cleaned, washed and dried, after which you need to cut them into small pieces. Next, you need to bring to an intense boil 1 liter of cold water and add there 1 tbsp. spoon of coarse salt. Then immerse the previously prepared vegetable in a container with boiling liquid, and then boil it for 5 minutes.

Cool the workpiece, distribute in sterile glass jars. Now pickle. Bring a liter of water to a boil, add 30 g of edible salt and a glass of vinegar to the liquid. Pour them a vegetable harvest, roll up jars, 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 thing to do is pickle. To prepare it, you will need a liter of water, 100 g of granulated sugar, as well as 50 g of salt and 100 ml of vinegar. Boil the water and cool it a little. Then add other ingredients, bring to a boil again, and then boil for a minute. Now it's time to start preparing kohlrabi. Rinse the vegetable thoroughly and cut it into cubes or into plates (about 7 mm thick). After that, it should be boiled for 15-20 minutes. When the cabbage has cooled, it is necessary to dry it slightly and pack it in previously prepared cans. Some recipes suggest putting a few cloves of garlic, lingonberries or currant berries into the billet to taste, but this is not necessary. Then pour the vegetables with marinade, roll up the jars and place in the refrigerator for storage.

Another way to quickly preserve and not invent complex recipes is salting. For the correct result, the vegetable must be properly prepared. Cut the peeled and washed cabbage into medium-sized cubes and immerse them in boiling water. After 1 minute, remove the kohlrabi, cool and dry. And while it dries, you can start cooking pickle for a snack. Boil a liter of water and add an equal amount of granulated sugar, table salt, and table vinegar (1 tbsp each), then boil it all for a minute and a half.

Next you will need a deep wide bowl or pan. Chilled kohlrabi cabbage, grated carrots, chopped garlic and herbs should be put in layers in it. Pay attention to the last layer turned out from carrots. Pour the vegetables with hot brine, cover, place a press on top. Salting should occur 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. Store salted kohlrabi is recommended in the refrigerator.

Gourmet Blanks

The following recipes will be more difficult, but the result will be a completely independent dish. The first to talk about kohlrabi in Korean. You should start with the preparation of salad dressing. For these purposes, mix 3 tbsp. l coarse salt, 5 tablespoons of granulated sugar, as well as a set of Korean seasonings and a little ground pepper. Pour in 35 ml of table vinegar.

Next, you need to prepare an oil dressing for such a workpiece. This is done very simply. Sunflower oil is heated in a frying pan until a characteristic haze appears, after which several pressed cloves of garlic, half an onion, grated carrots, and spicy dressing join it. Then go in for kohlrabi. Leaves of washed and peeled kohlrabi must be chopped into thin strips, and then placed in a deep bowl, sprinkled with a mixture of salt and sugar. Next, you need to darken the salad under the press for several hours. It is necessary that the vegetable allocates a sufficient amount of juice. After this, 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. Next, cut the cabbage into small strips, grind with a large amount of salt, distribute it tightly on previously prepared dishes and place under a press, since successful fermentation is possible only if it releases a sufficient amount of juice. Ferment 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 puncture the cabbage leaves to leave the gas. In about a week, the jars of delicious and fragrant piquant billets with a refreshing taste will be ready!

Preserving salads is the most interesting, because it is a huge field for experimentation. The recipes are very numerous and for the preparation of one of them you will need carrots, tomatoes, and onions in equal proportions. All vegetables will need to be cut in the form of straws and passaged in vegetable oil until frying until it acquires an appetizing golden color and a characteristic aroma.

Next, you will need to prepare the cabbage. It should be cleaned and cut into small pieces and boiled for several minutes in boiling water. Then you will need to mix the 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 spread the piquant salad in a clean bowl, roll up and cover with a warm blanket. It is recommended to store such preparations even in winter in the refrigerator.

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 stale. It can also be consumed fresh or frozen. For the winter, I pull out cabbage with a root, and I twist the root together with a lump of earth into a plastic wrap - in this form, kohlrabi is stored for a very long time.

Winter Kohlrabi Recipe

To prepare pickled kohlrabi for the winter we will need:

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

For the preparation of 1 liter of marinade:

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

Kohlrabi needs to remove all leaves, rinse and peel. Grate cabbage and carrots for Korean salads. Mix carrots and cabbage. At the bottom of a sterilized jar put celery, pepper, garlic. We put chopped cabbage and carrots, slightly tamping. After all the cabbage has been laid out in jars, we prepare the marinade. Pour water, vinegar into an enameled pan, pour sugar and salt and boil approx. 2 minutes. Pour the hot marinade into cans. Cover the cans with sterilized lids and set to sterilize from the moment of boiling for 20 minutes. after sterilization we take out the jars and twist the lids.

Pickled Kohlrabi Recipe Video

Other recipes for pickled vegetables and preparations for the winter, see the articles:

Kohlrabi is an unusual variety of culture, a bit similar in appearance to turnips, and to taste - to a white cabbage stalk. It has many nutrients and is valued for its low calorie content and beneficial properties. Kohlrabi can be cooked like ordinary cabbage or used fresh. There are many recipes with vegetables, characterized by high taste.

Cooking use

Kohlrabi can be cooked, baked, fried, stewed. Salads with fresh cabbage turnips contain many vitamins and mineral nutrients. Vegetables are dried and frozen to preserve for a long time. After this treatment, cabbage can be used only when cooking hot dishes.

In order to treat or prevent various diseases, kohlrabi is preferably eaten raw. There are several ways to cook this vegetable. You can cut into thin plates, cubes or grate. It goes well with vegetables and fruits, which allows it to be used in different recipes.

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

Several options for making delicious kohlrabi:

• fritters;
• 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, salads are made from them. The washed, chopped leaves need to be boiled a little in boiling water, put in a colander to remove liquid, mix with butter. You can add other greens and vegetables to salads, season them with mayonnaise, sour cream, yogurt, extra virgin olive oil.

How to prepare kohlrabi for eating

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

Rinse with warm water, thoroughly removing dirt. Leaflets and petioles need to be cut, the head peeled, rinse the cleaned turnips with running water. Further actions depend on the formulation. For example, for cooking, cut into strips or cubes, for salads, grate.

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

Cooking recipes

For fresh kohlrabi salads, peel, chop on a coarse grater, mix with other vegetables according to the recipe that you can use - carrots, cucumbers, tomatoes, onions, beets, apples. Season with quality vegetable oil and salt. Spices and herbs to add to taste and desire. There are also sweet salads, meat snacks, Korean kohlrabi.

A few nutritious and delicious dishes using cabbage stem:

Apple salad

For the recipe you will need:

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

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

Fritters

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;
• soda - 5 g;
• sour cream - 150 g.

Grind the processed cabbage on a fine grater, mix thoroughly with flour, eggs, granulated sugar, salt, and soda. Fry 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 l.

Peel the cabbage turn, chop with a thin straw or grate. Remove the peel from the potato, choose the type of slicing as desired. Into the boiling liquid add whole peeled onion, potatoes, chopped carrots and kohlrabi, salt. Cook until the ingredients are fully cooked, then remove the onions, cover the chopped greens, remove the pan from the stove. When serving, you can add meat and sour cream.

Fried circles

You will need:

• kohlrabi - 400 g;
• chicken eggs - 2 pcs.;
• flour - 2 tbsp. l .;
• breadcrumbs for breading - 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. Lower the prepared vegetable in boiling salted water, boil for 15 minutes, strain. Beat eggs, mix crackers and flour. Lower the cooled cabbage in a piece into the egg mixture, then paniruyut. Fry kohlrabi in warmed vegetable oil until golden brown on both sides. If necessary, add a little vegetable oil in the process.

Sprinkle the prepared cabbage with lemon juice, garnish with sprigs of greenery. It can be used as a side dish for meat dishes, dinner option, add to taste mayonnaise, sour cream.

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 the lids, remove the middle, leaving the walls and the bottom 0.5-1 cm thick. Half the tomatoes peeled, chopped with a grater or knife, sautéed in vegetable oil, mix with rice and minced meat, put out a little. Add pepper, the remaining chopped tomatoes, finely chopped greens to the mixture.

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

Canned preparations for the winter

This method allows you to save the stembled for a long time. The main types of preservation are pickling and salting. In both cases, sterilized glass jars and sunset lids will be required. The initial preparation of the vegetable does not differ from the standard cleaning for other dishes.

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

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

Pickling

For cooking you will need:

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

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

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

Salting

For the simplest method of preservation using fermentation, you will need the ingredients:

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

Cut the prepared cabbage into small cubes, straws 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 them 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 added so that the vegetable mass is completely covered with liquid.

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

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

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

Prepare the cabbage heads, cut into thin slices. Throw in boiling water for 5 minutes., Throw in a colander. Peel, wash, finely chop or chop the onion in a meat grinder. Stir processed vegetables. Cook the brine from water, sugar and salt, strain. In a sterilized jar, put the vegetable mixture, pepper and spices. Pour with brine, roll up. For greater safety, you can additionally sterilize. Banks are turned upside down and covered with a warm blanket. After complete cooling, put into 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 indoor conditions - temperature around + 1 ° C, humidity 90-95%. In wooden boxes or wicker baskets lay peeled turnip leaves. Sprinkle on top with moist sand, cover with a loose film. Do not allow the wet stems to pre-wet, so they should be slightly cleaned of contaminants, but not washed.

You can save kohlrabi for the winter in a layer of wet sand scattered on the floor, shelving or special compartments. Put prepared vegetables down with a stalk. To place at a distance from each other so that they do not touch. The duration of storage by these methods depends on the variety. Early ripening stem-stalks remain edible for about 2 months, late - up to 4-5 months.

Another option, how to save kohlrabi in winter, is freezing. The specimens intended for this need to be prepared in the standard way. Some recommend an additional 30 min. in salt water, rinse and blanch for 3 minutes. But this is not necessary. After cleaning turnips, cut into strips, cubes, slices - in such a way as a vegetable will be used for cooking in winter. Fold in bags or containers in the freezer.

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

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 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 lower it into boiling water for 3 minutes and put it in a colander. When the cabbage has cooled, put it in banks and pour the cooked and chilled marinade.

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