Good afternoon, my reader. The spherical stalk of kohlrabi is considered a valuable, low-calorie food. It contains more ascorbic acid than citrus fruits. Includes fructose, potassium, glucose, B vitamins. It is important that the juicy pulp of this variety of cabbage with a sweetish taste without pungency is not only consumed fresh, but also harvested for the winter.
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Keeping fresh kohlrabi
Raw kohlrabi cabbage stays fresh in the refrigerator for 14-20 days. The spherical stem is cleaned of dirt, rinsed with cool water and dried thoroughly. Kohlrabi is placed in a plastic bag, which is wrapped with a towel soaked in water. The bag is kept open in the refrigerator.
You can store early varieties of kohlrabi in the cellar. Leaves are removed from vegetables. Heads of cabbage are stacked with tails down tightly in mesh boxes. Install them in the cellar. With an air humidity of 91-95% and a temperature that does not rise above 10 degrees, cabbage remains fresh for 4-5 months.
Drying
It perfectly retains all the beneficial characteristics of kohlrabi after drying. The washed cabbage is peeled from the surface skin. Then you need to cut the heads of cabbage into thin strips.
Transfer the raw materials to boiling water and blanch for 3-5 minutes. Cool quickly with a stream of cold water. For half an hour they are laid out on a thick napkin to remove moisture.
Then spread in a thin layer on a dry baking sheet. Dried at 60-70 degrees in the oven, periodically stirring the raw materials, for 2-3 hours. The cooled dry kohlrabi strips are kept in a glass or cardboard container in a dark place with low air humidity.
Freezing
For long-term storage, kohlrabi is frozen. Cabbage does not lose its benefits and retains excellent taste. The cleaned and washed heads are wiped with a towel. Cut them into several small slices. For 30 minutes, the prepared raw material is poured with a completely salted solution. Then rinse thoroughly with clean water.
Kohlrabi is blanched in boiling water for 3 minutes and immediately transferred to a bowl of cold water, to which ice is added. The chilled cabbage is distributed in airtight bags or plastic containers and placed in the freezer.
Preparation for the winter
Kohlrabi serves as the raw material for a variety of snacks.
Canning
3 kg of kohlrabi heads are cleaned of contamination. Then they are washed, wiped with a towel and cut into small pieces. In an enamel saucepan, bring 1 liter of water to a boil. Pour 1 tbsp. l. coarse salt. Pieces of cabbage are placed in a saucepan and boiled for 5 minutes. The liquid is drained.
After cooling, the raw materials are distributed in sterile jars. For pouring into a liter of boiling water, add 30 g of medium-ground salt and a glass of table (9%) vinegar. Poured into jars of cabbage, which are then sterilized for 30 minutes. After seaming, turn the container over onto a napkin and cover with a blanket. After two days, the workpieces are placed in cool conditions.
Pickling
Bring 1 liter of water to a boil. While stirring, add 50 g of salt and twice the amount of sugar. Pour in half a glass of table (9%) vinegar. Boil for a minute and remove from the stove.
Peeled kohlrabi cabbages are chopped into small pieces about 7 mm thick. Transfer to a saucepan with boiling water and cook for 15-20 minutes. Thrown back in a colander. After cooling down, the raw material is slightly dried and distributed among sterile jars. Pour marinade and roll up. Kept in the refrigerator.
For flavor, you can add garlic cloves, lingonberries, or your favorite spices.
Salting
After peeling, kohlrabi is chopped into small pieces. Boil them in boiling water for one minute, and then pour the liquid through a sieve. The cooled cabbage is left on a linen napkin to dry. For brine, 1 tbsp is placed in a liter of boiled water. l. sugar, salt and vinegar (7-9%). Cook for 90 seconds.
A layer of kohlrabi is placed in a deep enamel container, then grated carrots, a few peeled garlic cloves and chopped greens. The layers are repeated. There should be carrots on the surface. Pour in hot brine. Place a wooden circle or plate. A load is placed on top. Keep at 18-20 degrees for 4-5 days. Then they are distributed among the banks and rolled up. It is recommended to store in the refrigerator.
Kohlrabi in korean
For refueling, pour 3 tbsp into earthenware dishes. l. coarse salt and 5 tbsp. l sugar. Add a mixture of Korean spices, ground pepper on the tip of a knife, 35 ml of vinegar with a concentration of 7%. The ingredients are mixed.
Then, in a frying pan, heat the sunflower oil well until smoke appears. Fry 3-4 garlic cloves passed through a press, half of a finely chopped large onion, grated carrots and prepared spicy dressing.
Peeled kohlrabi heads are cut into thin slices. Place in an enamel bowl, sprinkle each layer with salt and sugar to taste. Keep for 4-6 hours until the juice is released. Mix with frying and roll up in small jars.
Sauerkraut kohlrabi
The washed heads of kohlrabi are wiped with a cloth. Peel and cut into thin cubes. Grind them with a sufficiently large volume of medium-ground salt. Tamping each layer tightly, put it in jars.
They are placed in a basin, providing a press on top. Fermentation is carried out at 18-25 degrees. Regularly remove the foam from the surface and pierce the layers with a wooden stick. After a week, the jars can be closed and put away in cool for storage.
Salad for the winter
Take onions, tomatoes, sweet bell peppers, carrots - 500 g each. Washed and peeled vegetables are chopped into strips. Then the mixture is sautéed in sunflower oil until a golden color is formed and a pleasant characteristic aroma appears.
Peeled kohlrabi heads - 1 kg are cut into small pieces, which are boiled in boiling water for 4-5 minutes. After cooling, the cabbage is combined with the fried vegetable mixture. Salt, spices, ground pepper are added to taste. Stew over medium heat for 30 minutes and immediately put in sterile jars. After rolling up, leave under a thick blanket to cool. Kept in the refrigerator.
Kohlrabi cabbage in any form will delight true lovers of healthy food with its pleasant taste.
Do you have kohlrabi cabbage?
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Read about cabbage pests in the following article:How to save cabbage from pests with plain vinegar