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Kolrabi

 
Posts: 25
Location: Ontario Canada
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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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I like kohlrabi raw. Sliced and munched. Or shredded in a kole-slaw or salad.

I like kohlrabi lacto-fermented.

 
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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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.
 
pollinator
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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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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.
 
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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.
 
pollinator
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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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