Kohlrabi 101 - The Basics
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- Опубліковано 8 лют 2025
- This is the first in a long series of videos on "Vegetables 101"...covering the basics of assorted vegetables and how to use them. If you need more information beyond what I've provided, please do let me know! Below are notes from the video along with links for some interesting recipes using kohlrabi. Enjoy!
Kohlrabi 101 - The Basics
1. About
German “cabbage-turnip” in the cruciferous family…same as cabbage and broccoli
Varieties: green or purple bulbs (no flavor differences; flesh is the same color)
Bulb and greens are edible. Flavor described as a sweet turnip with texture of apple
Can be eaten raw or cooked
2. Nutrition tidbits
Low in calories: 1 cup has 36 calories
High in fiber, potassium, vitamin C, vitamin B6, folate, thiamine, and also has some calcium, and a little protein too
Kohlrabi is mentioned in this video by Dr. Michael Greger about the chemicals in the vegetable that help the liver in its detoxification function… • The Best Detox
3. How to select
Choose smaller variety (3-4”)…more tender and sweeter flavor than larger ones
Smaller bulbs taste more like broccoli; larger bulbs taste more radish-like and can be woody
4. How is it usually eaten…raw or cooked?
Can be eaten raw or cooked
Stems and leaves can be used in recipes like kale or collard greens
The bulbs can be roasted, baked, stir-fried, steamed, boiled, grilled, mashed, added to soups and stews
5. Fresh vs frozen vs canned
Only available fresh (as far as I know)
6. Cooking/serving methods
Prep: Remove stems and leaves; wash everything well, remove the peel from the bulb with a paring knife…it can be tough to eat. (Note: Be careful! It can be hard to peel!)
RAW: Can be added to salads or slaws, or sliced for a snack with a dip.
Cooked:
Add to soups, stews, can mash it with (or like) potatoes
Can be roasted (brings out sweetness)
Stems/leaves can be used like kale or collards
Steam pieces of the bulb to preserve nutrients
7. How to preserve it
Remove stems/leaves soon after purchasing and use them within a few days of purchasing
The bulbs will keep longer, wrapped, in the refrigerator. Wash, dry, then wrap in plastic or paper and store in refrigerator for 1-3 weeks.
To store CUT bulbs, wrap tightly in plastic and use within a few days.
TO FREEZE:
Bulbs and leaves can be frozen.
To freeze the leaves:
Wash and cut leaves into desired size pieces. Boil leaves for about 3 minutes. Drain them and place them immediately into ice water. Allow them to remain there at least 3 minutes, until completely cooled. Drain them well and place them into labeled freezer bags. Should keep for 8 to 10 months.
To Freeze Bulbs:
Wash and peel the bulbs. Cut them into desired size pieces. Boil (blanch) chunks or thick slices of kohlrabi bulbs for 3 minutes; small cubes for 1 minute. Drain immediately then submerge in ice water to quickly cool after blanching. Leave them in the ice water at least as long as they were in the boiling water to completely cool them down. Drain well and place in labeled freezer bags. Will keep 8-10 months in the freezer.
8. Herbs/spices that go well with kohlrabi
Garlic, onions, parsley, caraway, curry, tarragon, thyme, allspice, basil, cilantro, mustard, dill, rosemary, turmeric, marjoram
9. Other foods that go well with kohlrabi
Dairy: Butter, sour cream, Parmesan, Swiss cheese, and cream
Fruits and Veggies: Cabbage, broccoli, mushrooms, carrots, fennel, celery root, potatoes, spinach, turnips, corn, bean sprouts, lemons, and apples (in a slaw), celery, leeks, onions
Savory: Sesame oil, bacon, rice, quinoa, seafood, chicken, and beef.
Serving Suggestions:
Enjoy kohlrabi raw, steamed, fried, boiled, baked, grilled or roasted! Just ensure you remove any tough outer skin before eating the bulbs and eat the leaves as you would kale or turnip greens.
In addition to being eaten on its own, kohlrabi is delicious added to soups, stews and curries. They can be stir fried with other veggies and served over rice for a quick dinner and even cooked and mashed in with potato.
10. Recipe links
Roasted Kohlrabi www.thesprucee...
Coconut Kohlrabi Lemon Soup cookingonthewe...
Kohlrabi Slaw www.allrecipes...
Assorted recipes using kohlrabi…
www.freshforkm...
Kohlrabi Apple Salad cookieandkate....
Kohlrabi and Carrots www.geniuskitc...
Sautéed Kale and Kohlrabi www.epicurious...
Mashed Kohlrabi and Cauliflower thelemonbowl.c...
Kohlrabi with White Sauce www.allrecipes...
Tanks for introducing the Kohl rabi to me! Sounds like a good lant! Well done and comprehensive video! THANKS! 😊👍⭐⭐⭐⭐⭐⭐
You're welcome Spirit! I'm glad the videos are helpful to you. Thanks for watching and commenting :)
Love kohlrabi. We grew it growing up,my parents and grandparents grew it during war and great depression.
Awesome! Please share how your family typically prepared it. I'd like to know. It's something I never had growing up, so it's pretty new to me too. Thanks for commenting :)
When we were ypung,my brothers always had a penknife, so we'd pick,peel and eat.We used them in stews,grated and add to coleslaw,diced for soup and stew,excellent addition to mashed potatoes...3/4potatoes to 1/4 kohlrabi, s&p,mash with cream and butter or butter buds.Add to ham and cabbage,bay leaf makes the flavor milder.Thank you for asking.
I know im asking the wrong place but does anyone know a tool to get back into an Instagram account??
I stupidly forgot the account password. I appreciate any assistance you can offer me.
@Alberto Kamdyn Instablaster :)
Wow!!! You Truely have Expanded Judi. I looked at your Index of all video’s on “How to’s: recognize, clean, peel cut; in prepare to cook it best, and what goes best with it & how it tastes, etc. There isnt a box below on UA-cam, so to find it I poke below your Title. I Love you Judy & Father, does, too! I predict you will grow!
Thank you Ginger! I'm glad the video and related information was helpful to you! I DO have a lot of videos out there that are up and running, and more in the mill. To tap into them, also check out my playlist at ... ua-cam.com/users/JudiInTheKitchenplaylists. Hopefully you'll see many others that will help you along the way! Thanks for watching and commenting! Blessings to you and yours :)
I buy the giant kohlrabi from my CSA grower because it makes the perfect snack dipped in dressing. Tomorrow is the last pick up so I am so happy to find out how to freeze it. My mom used to mash it in with potatoes and I want to do that this winter. Yay!!! So tomorrow I can confidently buy at least a couple more! I love your basic videos with basic veggies. I have subscribed.
Thanks for sharing and subscribing, Christine! I'm glad the videos are helpful to you. Enjoy your veggies!! Best wishes :)
I make kimchi and add kohlrabi - it ferments well and keeps a delightful crunchy texture. Also, despite what some people think, the larger kohlrabi can be better - more flavorful and crunchy - than the smaller ones. In fact, giant kohlrabi is 8-10 inches in diameter and is my favorite - somewhat sweet, crunchy, very flavorful!
WOW! Thanks so much for the tips! I love fermented veggies, so maybe I need to add kohlrabi to the mix! Thanks for watching and sharing :)
I had kimchi with kohlrabi and it was so delicious!
Thanks for the video and info. I was gifted some of this and did not know what it was nor what to do with it. Sound healthy and tasty.
Hi! Thanks for watching and commenting! I hope the video helps you out. NICE gift of some goodies :)
Everyone who want to be successful as a Vegetable Cook will find you! ❤️😂💥👍🏼
Thanks Ginger!!
Thank yo so much, I can hardly wait to see the video where you cook the kholrabi.
One video will be released tomorrow (1/18) and another one where it's used in a salad with carrots and pineapple on Thursday 1/24. I hope all this helps!
Also check out comments from Monica Cliver in the comments section. She grew up eating kohlrabi and has shared her voice of experience. Valuable input!
Put in soups,stews,coleslaw,pot roast,raw tastes like mild radish.
Hi again! I see you already answered my question...on how your family used to use kohlrabi! Thanks SO much for sharing :)
Well researched! I think I've passed these up in the store not knowing what the heck they were. Thanks for demystifying them. I'm tempted to try them out! 🤔
You're welcome MJ! I think this series will help many people out (me included!). Check out comments under this video from Monica Cliver. She grew up eating kohlrabi and had GREAT suggestions...the voice of experience. In retrospect on my experiments, I think I prefer the bulb raw over cooked, but that's just my taste buds. Thanks for commenting :)
Well, you are in the kitchen, aren't you! Caught you! 😊 Yes, I have a lot of Kohlrabi right here on the desk!......(not really But, I will get some! 😊 Sounds Jewish! I will call my Jewish friend! THANKS! 😊👍
I believe kohlrabi originated in Germany...possibly :)
@@JudiintheKitchen Yes, they do use the word kohl in Germany, on second thought! I was kinda doing word comedy on the "rabi" ("Rabbi") part of the word! 👍
@@spiritofecstasy8525 Gottcha! LOL :)
Thanks dear judi
You're so welcome, Oman! Let me know if you need any other info. Thanks for commenting :)
I bought one and didnt know what to do with it. Thanks!
You're welcome! Thanks for watching and sharing :)
We recently discovered kohlrabi and love it! We were able to successfully grow it in our garden (zone 5). Our latest kohlrabi dish is kohlrabi ice cream, yummy!
Now THAT'S one I wouldn't have thought of! Thanks so much for watching and sharing :)
Google up kalam polo Shiraz.
Cabbage and rice sounds good! Thanks for watching and sharing :)