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?
If it survives in my garden, it was meant to live!
It freezes well but I haven't tried root cellar-ing. I mostly just eat it raw.
"But if it's true that the only person over whom I have control of actions is myself, then it does matter what I do. It may not matter a jot to the world at large, but it matters to me." - John Seymour
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.
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.
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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