Even with a kohlrabi, what is tasty is hidden under a protective shell. It is also tender in small tubers, but rather thick and hard in older specimens. When does the shell really have to go and what is the most effective way to remove it?

Kohlrabi often has a very hard shell

Do kohlrabi have to be peeled?

Not every kohlrabi needs to be peeled. Only when the skin is firm and fibrous should it be removed before consumption. A thin and fine peel only needs a cleaning water bath. The skin is edible and tastes a little more intense than the inside of the tuber.

In the root area, the skin is often woody, while at the top, closer to the leaves, it is thinner and more delicate. It can therefore be sufficient if only the lower half of the tuber is freed from the shell.

Tips for shopping

Kohlrabi usually only enriches cooking dishes in autumn and winter. As a raw snack, on the other hand, we like it all year round. For this reason, kohlrabi bulbs are part of the permanent assortment in every supermarket.

In the summer they mainly come from the region, in the winter imported goods are offered.

  • act in the interests of sustainability
  • buy fresh seasonal goods
  • Leaves should be crisp and green
  • smaller tubers are more tender and the skin is edible

Do not peel small tubers

The welcome feature of a small bulb is the delicate skin. Woody areas also shine through their absence. With organic specimens, it is sufficient if you remove the leaves and cut off a thick slice from the lower end of the tuber.

Anything that remains of the kohlrabi can be eaten without hesitation. Of course, the bowl should be washed thoroughly beforehand.

Prepare kohlrabi

Before you can peel a kohlrabi, two important steps are waiting for you. First, use a sharp knife to cut off the green leaves close to the bulb and generously remove the lower end. Then wash the tuber thoroughly under running water or rub it with a damp kitchen towel.

tips

Tender kohlrabi leaves can be prepared like spinach or used for green smoothies.

Break up large tubers

Large tubers are a bit unwieldy, so you can break them up into smaller pieces before peeling. This may require some muscle strength.

  • Place bulb on large cutting board
  • use a large heavy knife
  • Rock the knife back and forth
  • apply pressure to both ends of the knife

Peel: sparingly or generously

Removing the shell is very easy by hand. All you need is a vegetable peeler or a sharp paring knife. Use this to thinly peel off the skin in strips. You can also peel whole kohlrabi in circles.

Small kohlrabi are only peeled very thinly, while large tubers should leave a thicker peel.

Boil first, then peel

If you want to eat the kohlrabi while it is cooked, you can also remove the shell after cooking. It can then be easily peeled off the tuber with a knife.

storage

Fish peeled kohlrabi quickly dries out in the air. Store in a plastic container or cover with cling film until ready to eat or use.

Conclusion for fast readers:

  • Edibility: Tender peel is edible; thicker skin is firm and woody
  • Small tubers: organic produce does not need to be peeled; washing is enough
  • Large tubers: Must be peeled; remove green beforehand; Cut off the bottom end
  • Cleaning: Wipe under running water or with a damp cloth
  • Splitting: Large tubers are easier to peel when split
  • Peeling: Remove skin in strips with a vegetable peeler or paring knife
  • Alternatively: cook whole kohlrabi; Then simply pull off the shell
  • Storage: in a jar until needed; prevents dehydration

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