How To Store Kohlrabi

TL;DR

Store kohlrabi in the refrigerator at 32°F to 40°F (0°C to 4°C) in a perforated plastic bag for up to 2-3 weeks.
For long-term storage, freeze blanched kohlrabi pieces for 8-12 months.
Maintain high humidity (90-95%) and some air circulation to prevent moisture buildup and mold growth.
Check stored kohlrabi regularly for firmness, consistent color, and fresh aroma to ensure quality.
Properly clean and trim kohlrabi before storage to extend shelf life and prevent contamination.

Introduction

Kohlrabi, the alien-looking vegetable that’s been gaining popularity in recent years, is a nutritional powerhouse with a crisp, sweet flavor. But like any fresh produce, its quality can quickly deteriorate without proper storage. Mastering the art of storing kohlrabi not only preserves its delightful taste and texture but also extends its shelf life, reducing food waste and saving you money.

In this guide, we’ll explore the ins and outs of kohlrabi storage, from selection to long-term preservation. Whether you’re a kohlrabi novice or a seasoned enthusiast, you’ll find valuable tips to keep this versatile veggie fresh and delicious.

Understanding Kohlrabi

What is Kohlrabi?

Kohlrabi, often dubbed the “space cabbage,” is a member of the Brassica family, alongside broccoli and Brussels sprouts. Its name comes from the German words for cabbage (kohl) and turnip (rabi), hinting at its unique characteristics.

This peculiar vegetable features a bulbous stem that grows above ground, crowned with long leaves sprouting from it. The edible bulb can be green, white, or purple, with a crisp texture similar to an apple and a flavor reminiscent of broccoli stems with a hint of radish.

Packed with vitamins C and B6, fiber, and potassium, kohlrabi is a nutritious addition to any diet. Its versatility shines in the kitchen – enjoy it raw in salads, roasted as a side dish, or even spiralized into noodles.

Varieties and Selection

Kohlrabi comes in several varieties, each with its own charm:

Green kohlrabi: The most common type, with a pale green bulb and a mild, sweet flavor.
Purple kohlrabi: Sporting a vibrant purple skin, it’s slightly sweeter than its green counterpart.
Giant kohlrabi: Larger varieties like Superschmelz, ideal for cooking and storage.

When selecting kohlrabi, look for bulbs that are firm and heavy for their size. The skin should be unblemished, without cracks or soft spots. Smaller bulbs (2-4 inches in diameter) tend to be more tender and flavorful. If the leaves are attached, they should be fresh and crisp – a bonus for your salads or sautés!

Preparing for Storage

Cleaning and Trimming

Before storing kohlrabi, proper preparation is key. Follow these steps:

Gently brush off any dirt from the bulb’s surface.
Rinse the kohlrabi under cool running water, scrubbing lightly if needed.
Pat dry thoroughly with a clean kitchen towel or paper towels.
If the leaves are attached and fresh, trim them, leaving about an inch of stem.
Store the leaves separately – they have a shorter shelf life than the bulb.
For the bulb, trim any rootlets but avoid cutting into the main body.

Remember, cleanliness is crucial in preventing mold and bacterial growth during storage.

Food Safety Considerations

Handling kohlrabi safely ensures it stays fresh and healthy for consumption:

Always wash your hands before and after handling kohlrabi.
Use clean cutting boards and utensils to prevent cross-contamination.
Store kohlrabi away from raw meats and other potential contaminants.
Regularly clean your refrigerator or storage area to maintain a hygienic environment.
Check stored kohlrabi periodically and discard any showing signs of spoilage.

By following these simple guidelines, you’ll minimize the risk of foodborne illnesses and keep your kohlrabi in prime condition.

Storage Methods

Refrigerator Storage

The refrigerator is the go-to storage spot for most kohlrabi enthusiasts. Here’s how to do it right:

Place unwashed kohlrabi in a plastic bag, squeezing out excess air.
Poke a few small holes in the bag for ventilation.
Store in the crisper drawer, where humidity is higher.
Keep the temperature between 32°F and 40°F (0°C to 4°C).
Properly stored, kohlrabi can last up to 2-3 weeks in the fridge.

For the leaves, wrap them loosely in a damp paper towel and place them in a separate plastic bag. Use the leaves within a week for best quality.

Root Cellar Storage

If you’re lucky enough to have a root cellar, it’s an excellent option for storing kohlrabi:

Choose firm, unblemished bulbs for long-term storage.
Trim leaves, leaving about an inch of stem.
Brush off excess soil, but don’t wash the bulbs.
Place kohlrabi in a single layer in a wooden crate or cardboard box.
Line the container with straw or sawdust for insulation.
Maintain a temperature between 32°F and 40°F (0°C to 4°C) with high humidity (90-95%).

In ideal root cellar conditions, kohlrabi can last up to 2-3 months.

Freezing Kohlrabi

Freezing is a great way to preserve kohlrabi for long-term storage:

Wash and peel the kohlrabi bulbs.
Cut into 1/4-inch slices or cubes.
Blanch the pieces in boiling water for 1-2 minutes.
Immediately plunge into ice water to stop the cooking process.
Drain well and pat dry.
Pack in freezer-safe bags or containers, removing as much air as possible.
Label with the date and freeze for up to 8-12 months.

Frozen kohlrabi works best in cooked dishes, as its texture may change slightly upon thawing.

Maximizing Shelf Life

Proper Packaging

The right packaging can significantly extend kohlrabi’s freshness:

Use perforated plastic bags to allow for some air circulation.
Alternatively, wrap kohlrabi loosely in a damp paper towel before placing in a plastic bag.
For root cellar storage, nest kohlrabi in sand or sawdust to maintain humidity.
When freezing, use heavy-duty freezer bags or vacuum-sealed packages to prevent freezer burn.

Remember, the goal is to balance moisture retention with adequate airflow to prevent condensation and mold growth.

Ideal Storage Conditions

Kohlrabi thrives in specific conditions:

Temperature: 32°F to 40°F (0°C to 4°C) is optimal.
Humidity: Aim for 90-95% relative humidity.
Air circulation: Some airflow prevents moisture buildup.
Darkness: Store away from direct light to prevent sprouting.

Maintain these conditions as closely as possible in your chosen storage method. A thermometer and hygrometer can help you monitor and adjust as needed.

Using Stored Kohlrabi

Signs of Freshness

Know when your stored kohlrabi is still good to use:

Firmness: The bulb should feel solid and heavy.
Color: Vibrant, consistent coloration without dark spots.
Smell: Fresh, slightly sweet aroma without any off odors.
Texture: Crisp and juicy when cut, not soft or spongy.

If you notice any signs of mold, excessive softness, or an unpleasant odor, it’s best to discard the kohlrabi.

Quick Preparation Tips

Ready to enjoy your stored kohlrabi? Try these simple ideas:

Raw: Peel and slice thinly for a crunchy addition to salads or crudité platters.
Roasted: Cut into cubes, toss with olive oil and seasonings, and roast at 400°F (200°C) for 20-25 minutes.
Sautéed: Slice thinly and sauté in butter with garlic for a quick side dish.
Soup: Add diced kohlrabi to your favorite vegetable soup for extra flavor and nutrition.
Slaw: Grate kohlrabi and mix with carrots, apple, and a light dressing for a refreshing slaw.

Experiment with different cooking methods to discover your favorite way to enjoy this versatile vegetable.

Conclusion

Mastering the art of storing kohlrabi opens up a world of culinary possibilities. With proper care, this unique vegetable can be enjoyed fresh from your fridge, preserved in your freezer, or nestled in your root cellar for months to come.

Armed with these storage techniques, you’re now ready to make the most of kohlrabi’s crisp texture and delightful flavor. So go ahead, stock up on this nutritious veggie and let your culinary creativity flourish!