Delicious DIY preparations: recipes for preparing kohlrabi cabbage for the winter

Kohlrabi is a botanical variety of cabbage. Unlike traditional cabbage, this plant does not have leaves, but a round stem, which is rich in vitamin C, potassium and sulfur. The pulp of the vegetable is juicy, tender, and has a pleasant aroma. It improves immunity and has a positive effect on the condition of the skin and hair.

This cabbage is especially useful to eat in winter. To stock up on vitamins, the vegetable is used to make delicious snacks for long-term storage. The article presents recipes for preparing kohlrabi cabbage for the winter with photos.

Is it possible to make kohlrabi preparations?

Kohlrabi is not particularly common in our country, but is very popular in Europe. The vegetable contains many vitamins A, C, group B, magnesium, calcium, potassium, iron, phosphorus, and fiber. It has a pleasant sweetish taste and rich cabbage aroma. Therefore, it increasingly appears on the tables and gardens of Russian residents.

Kohlrabi is prepared for the winter, just like regular cabbage.: pickled, salted and fermented. The stem is tasty dry or frozen.

When choosing a canning method, take into account several nuances:

1. Frozen kohlrabi retains the flavor of the fresh stalk. At the same time, useful substances are preserved as much as possible.
2. The taste of dried cabbage is even richer than fresh cabbage. This vegetable is used as a seasoning for hot dishes. Drying does not destroy the composition of the pulp.
3. When fermented and salted, kohlrabi acquires a new salty-spicy taste without losing its valuable properties.The only negative is that cabbage prepared in this way can only be stored in a cool place for no more than 2-3 months.
4. Marinating gives the vegetable the most unusual notes and complex taste. Such preparations are stored for several years, but during sterilization and canning most of the useful compounds are destroyed.

Selection and preparation of kohlrabi

To get a tasty snack, it is important to choose the right main ingredient. Basic Rules:

1. Late varieties of any cabbage have denser flesh, are stored longer and remain crispier in appetizers. Therefore, they are suitable for preservation and pickling.
2. It is better that the edible part of kohlrabi is the size of a tennis ball. This indicates its ripeness and sweet taste. Cabbage that is too small will be bland, while cabbage that is too large will have a cottony texture.
3. If the stem has dark and rotten spots, cracks, mold and other traces of disease, it is not used for harvesting. Otherwise, the product will quickly deteriorate.
4. The stem should be elastic, hard and smooth. Limp specimens have been lying on the counter for a long time, have lost most of their useful properties and are not suitable for harvesting.

Preparing kohlrabi for cooking is easy:

1. The stem fruit (the round large part) is cleared of leaves.
2. Wash cabbage with cold water.
3. Clean by thinly cutting the peel and cutting out suspicious formations.

Preparation recipes

Particularly popular are pickling, pickling or fermenting vegetables.

Basic recommendations for preparing kohlrabi:

1. Use glass, enamel or wooden containers: they do not change the taste of the dish. Non-enamelled metal and plastic react with cabbage juice and marinade, releasing unhealthy compounds into the product and changing the taste of the snack for the worse.
2. Sometimes the recipe uses oppression and a stand under it.Plastic and non-enameled metal products are not suitable for this.
3. Iodized salt is not suitable for preservation: it reduces the shelf life of the products and makes them bitter. “Extra” makes it easier to over-salt the salad, so it’s better to use regular table salt.
4. Vinegar is used not only for table vinegar, but also for apple or wine vinegar. The last two are more healthy and add an interesting flavor to the dish.
5. Other vegetables used in the recipe must be fresh, firm and free of disease.

Take note:

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Is it possible to salt savoy cabbage for the winter?

How to prepare Korean cauliflower for the winter

Canned cabbage

The simplest classic option for harvesting cabbage stems for the winter.

Ingredients:

• kohlrabi - 5-6 pcs.;
• dill - 4 branches;
• hot pepper - 1 pc.;
• garlic - 4 large cloves;
• salt - 2 tsp. with a slide;
• sugar - 2 tsp;
• coriander seeds - 1 tsp;
• vinegar - 4 tbsp. l.;
• water - 0.5 l;
• bay leaf - 4 pcs.;
• allspice peas - 6 pcs.

This amount of ingredients is enough for 2 half-liter or 1 liter jars. If desired, cherry and currant leaves are added to the appetizer.

How to marinate:

1. Kohlrabi is washed, peeled, cut into 4 parts. Each is cut into quarters 0.5–1 cm thick.
2. Cover the cabbage with water and cook over low heat for 10 minutes. Then put it in a colander and allow the water to drain.
3. Dill is washed and divided into sprigs (the hard stem is thrown away). The garlic is peeled and cut into thin slices. The peppers are washed, cut into rings and seeds removed.
4. Prepare the brine: pour water into a saucepan, add salt, sugar, peppercorns, and bay leaf. The mixture is boiled until sugar and salt dissolve, then vinegar is poured in and immediately turned off.
5. Coriander, pepper, garlic and dill are poured into the bottom of sterilized jars. Place boiled cabbage slices on top. Everything is filled with brine.
6. The jars are placed in a pan with cold water so that they are in the liquid up to their shoulders. Boil water over low heat for 25–30 minutes.
7. The containers are rolled up with sterilized lids, turned upside down, wrapped in a warm blanket and left to cool completely.

Store preparations in a pantry or basement. They will be ready for use no earlier than in 2 weeks.

Advice! Jars of vegetables are sterilized not only in boiling water, but also in the oven. To do this, place them in a cold oven on a baking sheet, set the temperature to +150°C and leave for 30 minutes.

Pickled

Like white cabbage, kohlrabi is fermented. With this method of cooking, the product not only retains vitamins and minerals, but also becomes even healthier. This recipe only requires 3 ingredients.:

• kohlrabi - 3 kg;
• salt - 4 tbsp. l.;
• sugar - 3 tbsp. l.

If desired, carrots are added to the appetizer. Spices will make the taste more interesting; bay leaf, allspice, black peppercorns.

Preparation:

1. Kohlrabi is washed, peeled and chopped on a Korean vegetable grater. The slices are poured into a fermentation container.
2. Add sugar and salt. The vegetable is crushed so that it releases its juice.
3. The cabbage is compacted. A wooden circle and oppression are placed on top. If after 24 hours the juice has not covered the vegetables, add a little cold brine prepared from 1 liter of water and 1 tbsp. l. salt.

Ferment vegetables at room temperature for a week. Then they are placed in jars with nylon lids and put in a cool place.

Advice! Cabbage in a wooden container acquires a particularly pleasant taste.

Salty in Abkhazian style

This option will appeal to lovers of hot and spicy dishes.

Ingredients:

• kohlrabi - 3 kg;
• garlic - 2 large heads;
• salt - 5 tbsp. l. without slide;
• cilantro or celery greens - 1 bunch;
• hot pepper - 2-3 pods;
• water - 3 l;
• dry dill - 1 tbsp. l.;
• ground fenugreek - 1 tbsp. l.;
• thyme (thyme) - 1 tbsp. l.;
• corn flour - 4 tbsp. l.;
• dried ground basil - 1 tbsp. l.

For this recipe, both the stem fruit and the leaves are used. Abkhazians add dried milkweed fruits to the salting to give the dish a golden color.

How to salt kohlrabi:

1. The cabbage is washed. The top layer is removed from the stem fruit, the pulp is cut into circles. The greens are finely chopped.
2. The garlic is peeled and chopped. The pepper is cut into rings, removing the seeds.
3. Kohlrabi is placed in layers in a deep, preferably wooden container. Each layer is sprinkled with garlic, fenugreek, basil, dill, hot pepper, thyme, and chopped herbs.
4. Prepare the brine: dissolve salt in boiled hot water. Leave until completely cool.
5. Pour cold brine over vegetables. Cornmeal is tied into a cloth bag and placed in a jar.

The container with pickling is covered with a lid and placed in a cellar or pantry. The cabbage will be ready for consumption no earlier than in a month.

Advice! You don't need to use a bag of cornmeal. Then the taste of the snack will be softer.

Marinated with beets

Some housewives marinate kohlrabi with beets. This preparation acquires a beautiful pink color and an unusual taste.

Will be needed:

• kohlrabi - 1 kg;
• red beets - 0.5 kg;
• bay leaf - 4 pcs.;
• allspice peas - 6 pcs.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• vinegar - 3 tbsp. l.;
• water - 1.5 l;
• garlic - 5 cloves.

Additionally, the recipe uses black peppercorns, dill seeds or fruit tree leaves.They will make the taste of the dish more interesting.

How to cook:

1. Kohlrabi and beets are boiled until half cooked in different containers. Then remove from the water, cool, remove the top layer and cut into large cubes.
2. Place allspice, peeled garlic, and bay leaves on the bottom of the jars. Vegetables are laid out in layers.
3. Add sugar and salt to the water and bring to a boil. When the crystals dissolve, add vinegar. The marinade is immediately turned off and poured into jars with vegetables.
4. The containers are placed in water and sterilized for 30–40 minutes. Then they roll up the lids, turn them upside down and leave them under a warm blanket until they cool completely.

Such preparations are stored in a cellar or pantry for several years.

Read also:

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Salad with onions and carrots in jars

This winter salad will not only be an excellent appetizer, but also a vegetable side dish for meat.

Ingredients:

• kohlrabi stem fruits - 1 kg;
• carrots - 2 large pieces;
• onions - 2 large pieces;
• allspice peas - 10 pcs.;
• garlic - 5 cloves;
• celery greens - 1 bunch;
• salt - 1 tbsp. l.;
• water - 1 l;
• vinegar - 100 ml;
• sugar - 100 g.

If desired, stalk celery is added to the salad.

Cooking method:

1. Kohlrabi and carrots are peeled, washed and chopped on a Korean vegetable grater. The onion is peeled and cut into thin rings. Everything is mixed.
2. Place peeled garlic and celery greens on the bottom of the jars, then the vegetable mixture, compacting tightly.
3. Prepare the marinade: add salt, sugar, bay leaf, and allspice to boiling water. Boil until salt and sugar dissolve, then pour in vinegar and turn off.
4. Vegetables are poured with marinade. The jars are sterilized for 20–30 minutes.
5. The containers are rolled up with sterilized lids, turned upside down, wrapped in a warm blanket and left to cool.

Winter salad of kohlrabi with mushrooms

Kohlrabi with mushrooms is an unusual but very tasty combination. This salad is rich in protein and very nutritious.

Ingredients:

• kohlrabi - 1 kg;
• mushrooms - 1 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• Unscented sunflower oil - 1 tbsp.;
• salt - 1 tbsp. l. with a slide;
• sugar - 3 tbsp. l. without slide;
• vinegar - 200 ml.

This salad is made without water, so it has a rich taste.

Preparation:

1. Kohlrabi is cleaned, cut into cubes and boiled in salted water over low heat for 10 minutes.
2. Grate the carrots, finely chop the onion, and cut the mushrooms into small pieces.
3. Carrots and onions are sautéed in vegetable oil until golden brown. Cabbage and mushrooms are added to them. Simmer over moderate heat for half an hour.
4. Salt, sugar, vinegar are added to the mixture. Simmer for another 15 minutes.
5. The salad is placed in jars. They are placed in water up to their shoulders and sterilized for 25–30 minutes.
6. The jars are rolled up, turned upside down, covered with a warm blanket and left to cool.

When stewing, taste the salad and, if necessary, add more salt or add sugar.

Other harvesting methods

The vegetable is frozen for the winter or dried. This way, more nutrients are retained.

Drying

Dried kohlrabi is an excellent addition to hot dishes. It gives them a rich taste and aroma. Drying cabbage is easy:

1. Kohlrabi is peeled from the top layer and cut into cubes.
2. Blanch in boiling water for 5 minutes. Then put it in a colander and allow the water to drain.
3. Place the slices on a baking sheet previously covered with parchment paper in one layer. Place in the oven at a temperature of +60…+70°C for 3 hours.
4. The dried vegetable is allowed to cool, after which it is transferred to jars or fabric bags and stored in a dark, dry place.

Freezing

Frozen kohlrabi is suitable for both preparing hot dishes and eating raw.

How to freeze:

1. The stem fruit is peeled from the top layer, washed, and cut into cubes. Then immerse it in salted water for half an hour (take 1 tablespoon of salt per 1 liter of water).
2. The water is drained and the vegetable is placed in a colander.
3. Place the slices in 1 layer on parchment paper or a baking sheet and place in the freezer. If possible, turn on the fast freezing mode.
4. The workpiece is transferred into bags or trays.

Terms and conditions of storage

The shelf life of snacks depends on how they are prepared.:

1. Frozen vegetables can be stored for up to 8 months. They are not re-frozen.
2. Dried kohlrabi can be stored for up to a year. It is kept in a dry, dark, ventilated place.
3. Sauerkraut and salted cabbage can be stored for up to 5 months in the refrigerator, cellar or on the balcony.
4. Canned vegetables are left in the pantry or cellar. They will not spoil within 2-3 years, but it is better to eat them within 1 season.

Conclusion

Kohlrabi is a healthy vegetable that replenishes vitamin and mineral deficiencies during the cold season. Therefore, more and more often housewives are preparing this stem fruit, exotic for our country, for the winter.

Cabbage is dried, frozen, salted, fermented and pickled. Eat as a stand-alone snack or complement hot side dishes.