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Kolrabi

Donna Lockey

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Location: Ontario Canada

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posted 9 years ago

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I tried kolrabi last year. I liked it. So I grew some in my garden this year.
I have A LOT of kolrabi. How do you like to eat it? Freeze well? Anyone try root cellar-ing it? Anyone make a cassarole out of the stuff for frozen dinners?

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Joseph Lofthouse

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Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.

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posted 9 years ago

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I like kohlrabi raw. Sliced and munched. Or shredded in a kole-slaw or salad.

I like kohlrabi lacto-fermented.

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Su Ba

pollinator

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Location: Big Island, Hawaii (2300' elevation, 60" avg. annual rainfall, temp range 55-80 degrees F)

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posted 9 years ago

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We eat it raw......Grated in salad. Sliced, it's nice with dips as an evening snack. I also eat it raw like an apple when I come in hungry from working.

Cooked, I use it in stir fries, stews, and soups.

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Nina Jay

pollinator

Posts: 330

Location: Southern Finland zone 5

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posted 9 years ago

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It freezes well but I haven't tried root cellar-ing. I mostly just eat it raw.

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Jennifer Fox

Posts: 10

Location: Reno, NV

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posted 9 years ago

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Love love love kohlrabi! I agree that it's great raw, shredded into slaw. I made lacto-fermented slaw with savoy cabbage and kohlrabi. The kohlrabi added a wonderful subtle sweetness. You can also slice it into strips and bake them on a cookie sheet for kohlrabi "fries." I also like them cubed and steamed, served with a little butter and pink salt.

Rebecca Norman

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Posts: 2563

Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5

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posted 9 years ago

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I agree with the lacto-fermenting suggestions above. When I've tried making Indian pickle, with is oiled and spiced but basically just lacto-fermented, the kohlrabi had a really great texture and taste. I always had it mixed in with other veg like cabbage, but I think when serving it I tended to search our the kohlrabi.

Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.

John Elliott

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posted 9 years ago

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You can also try substituting it for cucumbers in almost any pickle recipe. A couple years ago, I was making a big batch of bread and butter pickles, ran out of cucumbers, so I used some extra kohlrabi that was lying around. Came out pretty good.

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