Kohlrabi is a local vegetable whose tubers are particularly cheap in summer. You can also literally watch them grow in your own garden. Kohlrabi is unbeatable fresh, but thanks to the freezer it can also enrich our winter dishes.

Kohlrabi can be frozen raw or blanched

Lumps become pieces

A whole frozen kohlrabi is unwieldy to process. It cannot be cut and it just takes too long to thaw. That's why kohlrabi is cut into small pieces before freezing. Whether cubes, strips or slices is entirely up to you. Before that, however, the tuber must be freed from inedible parts.

  • Thinly peel off the peel with a vegetable peeler
  • generously remove woody areas

tips

Even if the kohlrabi is peeled before freezing, it should still be washed first. Impurities adhering to the shell can get onto the pieces via hands.

The question: Freeze raw or blanched?

The usual recommendation is: blanch. But there are enough voices in favor of raw freezing. There shouldn't be a noticeable difference in taste. You can test it yourself and keep the better variant for the future. Again the two possibilities:

  • Freeze raw kohlrabi pieces
  • Freeze blanched kohlrabi pieces

Freeze raw - the quick way

The kohlrabi is washed, peeled and cut into small pieces? Then put it in the freezer bag. The air is pushed out and the bag is closed tightly. The kohlrabi is ready for the freezer.

Blanching - the proven method

  1. Heat salted water in a large saucepan.
  2. In a large bowl, have ice water handy.
  3. Blanch the kohlrabi pieces for about 2 to 3 minutes, depending on their size.
  4. Remove the pieces from the boiling water and immediately drop them into the ice water.
  5. Remove them from the ice water after they have cooled sufficiently.
  6. Spread the kohlrabi on paper towels where they can drain.

Fill the freezer container

Any type of freezer container is ideal for kohlrabi. As soon as the pieces have completely cooled and dried, they can find their permanent place in it. You can pack all the pieces in one container, but it is much better to portion them out appropriately.

durability

The shelf life for this delicious vegetable is one year when frozen.

Thawing is not necessary

While fresh kohlrabi is a wonderful healthy snack, the deep-frozen and thawed version lacks the typical bite. That is why the frozen pieces are preferably used for cooking.

Add the frozen pieces to the cooking food immediately after removing them from the freezer. The heat of the food is sufficient so that it can be thawed again in no time and continue cooking. The small pieces are ready to eat within just a few minutes.

Conclusion for fast readers

  • Kohlrabi season: Harvest in summer; the supply is large and the price low
  • Suitability for frost: Only fresh tubers are tasty raw; they may be frozen for cooking food
  • Tuber or pieces: Frozen whole tubers are impractical, it is better to freeze sections
  • Preparation: Peel the kohlrabi thinly and cut into cubes, strips or slices
  • Tip: Wash the kohlrabi before peeling, dirt can stick to your hands
  • Blanch: Blanch for 2 to 3 minutes; quench in ice water
  • Alternatively: Freeze raw kohlrabi pieces; should also work fine
  • Freezing: Portion the cooled kohlrabi into portions, fill into suitable freezer containers and freeze
  • Shelf life: Frozen kohlrabi has a shelf life of one year
  • Defrosting: Add unthawed to the cooking food and finish cooking in a few minutes

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden