Kohlrabi recipes: various options for the winter

Recipe for making kohlrabi without sterilization for the winter

Pickled kohlrabi

Ingredients:

• 1 young stem fruit;

Marinade:

• 55 gr. salt;
• 75 gr. Sahara;
• 100 ml fruit vinegar or 5%;
• spicy herbs, spices;
• 1 liter of water.

Cooking method:

1. We clean the young tuber from leaves and peel, wash it, and cut it into small slices.
2. Immerse the prepared pieces in water acidified with vinegar and boil for 5 minutes.
3. We put the workpiece in a colander, let it cool, and put it in small jars.
4. Separately cook the brine. Salt the water, sugar it, boil it. After cooling, add acetic acid. Pour into jars, add dill, garlic, and basil if desired. Close with lids.

Salted kohlrabi

Ingredients:

• 5 kg of young kohlrabi tubers;
• 4-5 sprigs of celery;
• 3-5 tbsp. l. salt;
• 40 gr. garlic;
• 100 gr. bitter capsicum;
• 30 gr. mixtures of spicy seeds (dill, basil, fenugreek, savory);
• 5 liters of water.

Cooking method:

1. We clean the cabbage from the leaves and remove the skin.
2. Wash the celery and place it in the bottom of a jar or tub, alternating with spices. Place the stem fruits on top of the spices and herbs.
3. Fill with brine. Close tightly for pickling for a month.

You can pickle the leaves along with the tubers. They are washed, finely chopped and placed on the bottom along with the greens.

Answers to frequently asked questions

When preparing kohlrabi for the winter, a novice housewife may have several questions, without receiving the correct answers to which she can hardly count on an impeccable result.

Does it make a difference which kohlrabi cabbage to prepare for the winter?

The tastiest and healthiest is considered to be kohlrabi, the size of a tennis ball, weighing no more than 120 g.

This is important whether you are going to eat the vegetable right away or plan to store it for the winter

Also, for harvesting for future use, it is advisable to choose late-ripening vegetables, this also applies to kohlrabi. Of course, spoiled cabbage should not be stored for the winter, nor should it be eaten fresh.

How to prepare kohlrabi for pickling or freezing?

To prepare any kohlrabi dishes, the stems are cleared of leaves, washed and dried. After this, the cabbage is chopped, focusing on the instructions in the selected recipe.

Kohlrabi is a fairly tough vegetable, so it is often grated or cut into small pieces. If the pieces are large, they often need to be kept in boiling water for some time, and then covered for the winter.

Is it necessary to sterilize jars for kohlrabi cabbage snacks?

Jars for canned vegetables must be sterilized. The exception is when the recipe calls for sterilizing the snack in a jar, then it is enough to wash and dry the containers well before filling them with vegetables.

The lids also need to be sterilized; for this they are usually boiled for 10 minutes.

What kind of lids can be used to cover kohlrabi snacks made for the winter?

Plastic lids can be used only when the workpiece will be stored in the refrigerator or cellar at a similar temperature. In other cases, metal lids must be used; only they can provide the necessary tightness.

The configuration of the metal covers does not matter. You can use lids that are rolled up with a special key, or screw ones.

It is important that they are not deformed or rusty, scratched on the inside

How to prepare kohlrabi so that it remains as healthy as possible?

When exposed to high temperatures, some of the vitamins contained in kohlrabi, including vitamin C, are destroyed. In order to preserve them, it is necessary to abandon heat treatment or reduce it to a minimum. It is best to freeze cabbage, but for this you need to have a large freezer. If you have nowhere to store frozen vegetables, then it is advisable to pickle the cabbage, but sauerkraut can be stored for no more than 2-3 months. When pickling kohlrabi, give preference to recipes that involve sterilizing the snack in jars rather than pre-stewing it. Recipes without sterilization are good only because they allow you to simplify the process of home canning.

How and for how long can you store canned kohlrabi?

Most kohlrabi salads stand well at room temperature without spoiling throughout the year. However, some products may require other storage conditions. In such cases, it is advisable to rely on the instructions accompanying the specific recipe.

Date: 02/27/2020.

How to cook kohlrabi tasty and healthy

Kohlrabi itself is a storehouse of vitamins and microelements. Most recipes for preparing this vegetable involve heat treatment, and as you know, when exposed to high temperatures, vegetables lose some of their vitamins. To make preparations with stem fruit tasty and healthy, their composition can be supplemented with other vegetables.

Winter vitamin mixture from kohlrabi

Ingredients:

• 300 gr. kohlrabi;
• 300 gr. cauliflower;
• 300 gr. white cabbage;
• 300 gr. carrots;
• 1 bunch of parsley stems;
• 1 bunch of celery stalks;
• 1 kg parsley root;
• 300 gr. celery root;
• 5 pieces. red sweet peppers;
• 5 pieces. green sweet peppers;
• 17th century l. salt.

Cooking method:

1. We clean the vegetables, wash them, and dry them to remove excess moisture.
2. Cut the vegetables into convenient pieces and grind them in a meat grinder.
3. Mix the finished puree thoroughly with salt, place it in glass containers without sterilization, and close tightly with nylon lids.

We put them in a cool place for storage, after wrapping the jars with parchment.

Description

Kohlrabi with beets for the winter is an amazingly tasty canned salad that will leave everyone who tastes it impressed. Such a simple, at first glance, preparation of crispy vegetables is very often included in the list of holiday dishes, but you can also enjoy a quiet evening with loved ones.

You can pickle kohlrabi with turnips and beets using this simple step-by-step recipe with photos either in thin strips or in regular pieces and circles. It depends only on you and your preferences! We wanted to chop the vegetables into cubes, because in this form it is easier to package them in jars, and this way they look very appetizing. By the way, if you preserve cabbage at home as we suggest in this recipe, then in winter you can use it not only as a stand-alone salad, but also as an additional ingredient for preparing many dishes.

Lovers of savory snacks will be especially delighted with pickled kohlrabi, since the dish we offer is prepared with garlic, hot pepper, as well as a large list of spicy spices, making the canned vegetables very tasty and aromatic. To start preparing pickled kohlrabi for the winter, it is recommended that you read the technological instructions below with photo tips. This will ensure that you prepare a delicious salad correctly without making mistakes!

Storing kohlrabi cabbage in winter

Storing kohlrabi cabbage is as varied as the recipes for its preparation. It can be stored fresh or dried, canned or frozen. The difference between all this is only in the storage location and period.

In the cellar

This is the most reliable method of long-term storage of kohlrabi, allowing you to preserve all the benefits. The shelf life in this case is all winter. This storage can be done in several ways:

1. The stem fruits are cleared of leaves, placed in wooden boxes or baskets along with the roots, crushed on top with wet sand and covered loosely with film. Stem fruits should never be washed in water. They can be lightly cleaned of soil, but not wet.
2. Wet sand is scattered on the floor of the cellar or in a special wooden compartment, and the tubers are stuck into it with the stalk down. This is a kind of “transplantation” of kohlrabi into the cellar for the winter. Planting is done at a distance from each other. Vegetables should not touch each other.
3. Storage as a winter preparation.

Freezing

The method is no worse than the previous one. If everything is done correctly, kohlrabi will retain its beneficial properties and taste. The shelf life of frozen kohlrabi is 9 months.

1. The tubers are thoroughly washed, cut in half, into several identical parts, or grated.
2. The prepared raw vegetable is placed in bags, wrapped tightly and placed in the freezer.

Before freezing, it is better to blanch the cabbage for 3 minutes, then pour cold water over it.

Cold storage

Another way to store kohlrabi is in the refrigerator. The method is also reliable, but not long-lasting, only 2-3 weeks.

The head of cabbage is wrapped in a damp cloth or parchment, placed in a plastic bag, tied tightly, releasing the air, and placed in the refrigerator.

Dried storage

Dried kohlrabi is an excellent seasoning for soups, salads and baked meats. Can be stored for a year or more in the right conditions.

1. A young head of stem fruit is cleaned, washed, cut into cubes about a centimeter, and blanched in acidic water (1 teaspoon of citric acid per 1 liter of liquid) for 5 minutes.
2. Drain in a colander and dry off excess moisture.
3. Place on an oven rack or in a dryer and dry at a temperature of 60 degrees.
4. The finished product is crushed into powder or stored in dry cubes in a tightly closed container in a dry, dark place.

Storage conditions

You can store cabbage under the following conditions:

1. In the cellar.

To do this, you need to remove the stems and leaves from the cabbage, and place the heads of cabbage in a dense layer in a box, roots down. There is no need to wash the vegetables, just shake them off of excess soil stuck to the roots. The heads of cabbage in the box can be sprinkled with a thin layer of sand, and then covered with a layer of film. This will allow the cabbage to retain its freshness longer. Do not wrap the boxes too tightly - the vegetable may begin to rot.

If you cannot find storage boxes, you can sprinkle the floor in the cellar with a layer of sand and stick the heads of cabbage into it so that the stalk is at the bottom. There is no need to place them close to each other, let there be a small distance between them. You can hang the heads of cabbage on a rope. The temperature in the cellar should not exceed 0 degrees and high humidity - at least 90-95%.

1. In the freezer.

The cabbage should be peeled and finely chopped. The finished mass is put into bags and sent to the freezer. Before packaging, the vegetable can be blanched for 3-4 minutes.

Kohlrabi: quick preparation for the winter

There are times when there is no time to tinker with winter preparations for a long time. For this case, there are also recipes for canning kohlrabi cabbage. They don’t take too much time, but they bring a lot of benefits and add variety to winter dishes.

Kohlrabi salad with carrots

Ingredients:

• 600 gr. young tubers;
• 150 gr. carrots;
• 40 gr. garlic;
• 5 sprigs of celery;
• 6 peas of allspice.

Marinade:

• 500 ml water;
• 1/2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml 9% vinegar.

Cooking method:

1. Wash the stem fruit, clean it, chop it into thin long strips, put it in a deep bowl. A Korean carrot grater is ideal for shredding.
2. We also wash the carrots, peel them, chop them in the same way as kohlrabi, and put them in the same bowl.
3. Mix the vegetables.
4. Place celery branches, pepper, and garlic in prepared jars. Top with vegetable mixture, lightly compact.
5. In a small saucepan, bring water to a boil, add salt, sugar, add acetic acid, bring to a boil, turn off.
6. Pour hot brine into jars and cover with lids.
7. Place a cloth on the bottom of a large saucepan, place the jars with the preparation, pour warm water up to the neck of the jars. Boil for 20-25 minutes.
8. Twist it, turn it upside down, wrap it warmly until it cools completely. We put it away for storage.

Mushroom salad with kohlrabi

Ingredients:

• 1 kg of stem fruits;
• 1 kg of any mushrooms;
• 1⁄2 kg. carrots;
• 1⁄2 kg. Luke;
• 0.25 l vegetable oil;
• 1.5-2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 175-200 ml of any vinegar (9%, wine, apple).

Cooking method:

1. We clean and wash the vegetables.
2. Finely chop the onion.
3. Three carrots on a grater.
4. Cut mushrooms and kohlrabi into cubes.
5. Boil the kohlrabi in salted water for 10 minutes after boiling.
6. Fry the onions and carrots in oil (the onions should become transparent).
7. Add mushrooms and cabbage to the frying, simmer for half an hour over low heat.
8. Salt, sugar, add vinegar and continue to simmer for another half hour.

Distribute the finished salad into sterilized containers, close with lids, and store in the cellar or refrigerator.

Preparing cabbage

To prepare cabbage for canning, follow these steps:

• rinse all vegetables thoroughly with water and dry them;
• before storing kohlrabi in the cellar, remove all its leaves and place them in a dense layer in a box, roots down;
• remove all damaged areas and those parts of the cabbage that have begun to rot.

By following these steps, you can easily preserve the product and store it in a convenient place for you.

The secret of proper freezing

The optimal way to preserve kohlrabi for a long time (for 9–10 months) can be safely called freezing. This method of preparation is quite simple and provides the opportunity to preserve as much as possible 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.

Freezing cabbage for the winter

Before freezing for the winter, wash the kohlrabi cabbage, remove the leaves from it and cut the head into several small pieces, this will allow you to effectively use the storage space. After this, you need to immerse it in salty liquid for half an hour, and then rinse it in plenty of cold water. Next, you can move on to the blanching process. For these purposes, place the kohlrabi in a pan full of boiling water and boil for 3 minutes, and then immerse it in a container of ice water. When the vegetable has cooled, all you have to do is package it in plastic containers or special sealed bags and put it in the freezer.

Salted kohlrabi

Salted cabbage stores very well, but over time it accumulates more and more salt and becomes too salty. But it is quite possible to rinse it before direct cooking. If this does not get rid of the excess saltiness, then you can soak the mass in cold water, after which it will be soft and tender.

Required ingredients:

• Kohlrabi – 1-2 kilograms;
• Salt – 100-200 grams.

How to salt kohlrabi:

1. Wash the fruits, separate the too thick and rough parts, cut off the stalk;
2. Grate the pulp, you can use large or small, this is taken into account individually, but will not affect the quality of pickling;
3. In a separate container, you need to mix the grated pulp and coarse salt, it is better to mix with your hands, this is how the mixture is completely mixed, and the salt is distributed throughout the entire mass;
4. Now you can compact the mass into the prepared containers; it is important to compact the mass so that there are no voids left in the container;
5. It is worth distributing a small amount of salt on top of the mass, this will prevent the formation of mold and allow the workpiece to be stored for a very long time;
6. When the mixture is completely compacted and sprinkled, you can close the containers with iron or nylon lids;
7. It is best to store such a twist in the cold, and you can try it only after 1 month, before it will not be able to be salted.

For pickling, you can use a variety of methods and add different ingredients. But the basic rule when preparing pickles should remain proper preparation of the container. Glass containers can simply be sterilized over steam or in the oven.

We invite you to try salted porcini mushrooms using one of our recipes