How to Cook With Kohlrabi the Versatile Veggie That Deserves a Spot in

Canning Kohlrabi? ThriftyFun

Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin matchsticks. Divide the shreds evenly between the two canning jars. Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns, and red chile flakes in a medium saucepan and bring to a boil.

I'm preserving summer by canning veggies carrots and kohlrabi.

Instructions. Slice your kohlrabi into ½-inch thick slices, then stack, and cut into ½-inch thick batons. Place them in a clean canning jar. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved.

Cabbage Kohlrabi Slaw Wozupi Tribal Gardens

Dip kohlrabi slices or sticks into tempura batter and deep-fry. Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed. Kohlrabi leaves can be cooked like spinach. Trim and boil the leaves until tender about 2-3 minutes, drain them aside and serve.

How to Cook With Kohlrabi the Versatile Veggie That Deserves a Spot in

Flash freeze (optional) - Spread the kohlrabi on a baking sheet lined with parchment paper, then place them in the freezer for 30-60 minutes, or until the pieces are semi-frozen. Pack and seal - Fill your freezer baggies with the kohlrabi pieces (a hands free baggie holder makes this job much easier). Then press out the excess air and seal them.

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In a saucepan, combine the white wine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer and cook for a few minutes, stirring occasionally, until the sugar and salt dissolve. Remove from heat. Stuff the kohlrabi spears into a wide mouth glass jar, at least 16 ounces.

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Michigan State University Extension does not recommend canning kohlrabi. Freezing. Select stems when fully grown but Cut off tops and roots. Wash and peel off the tough outer layer. Leave whole or dice in ½-inch cubes. Water blanch* whole 3 minutes and cubes 1 minute. Cool promptly in ice water for the same blanching time, drain and package.

How to Cook Kohlrabi — The Mom 100

Mix kohlrabi and carrots; pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar.

How to preserve kohlrabi Montana Homesteader Canning Vegetables, Root

In a medium saucepan, bring vinegar, water, and pickling salt to a boil. While you're waiting for the brine to boil, tightly pack each jar with kohlrabi spears. I find it easiest to lay the jar on its side to start. Add dill and garlic to the jars, dividing equally between the 2 jars.

Farm Fresh Feasts Kohlrabi Dill Pickles

Please see the recipe card further along in the post for exact quantities of ingredients and the full method. 1 - Prepare the kohlrabi: Trim the top and base of the kohlrabi and discard, then remove the skin. 2 - Cut the kohlrabi: Cut the bulb in half and slice each half into 1 cm (⅖ inch) pieces.

Delectable Victuals Pickled Kohlrabi

Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill. In saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely.

Kohlrabi What is it and what do you do with it Getty Stewart

Heat over medium-high heat, stirring frequently until the sugar and salt dissolve, and the mixture is boiling or nearly boiling. Add the sticks of kohlrabi to two pint-sized canning jars. Divide the ginger, garlic, peppercorns, and chiles amongst the two jars. Pour the vinegar solution into each jar to the bottom of the lip where the lid will sit.

Kohlrabi's sweet taste makes it the perfect vegetable for pickling

Instructions. Peel the kohlrabi bulbs, chop off the stems and leaves (stems and leaves can be saved for kraut or a stir-fry; peels can be saved for broth), and thinly shave the root on mandolin or slice very thin with a knife. Heat vinegars, water, sugar, and spice in a small saucepan and stir until sugar dissolves.

Pickled Kohlrabi

Cook in the oven. Preheat the oven to 80°C / 175 °F. Pour about 5 cm of water into a deep baking dish. Wrap a wet kitchen cloth around the glass jar, place the jar into the water. Cook for about 20 minutes in the oven, so that the kohlrabi cooks a bit. Remove the baking dish from the oven and let it cool in the water slowly.

Cooking Outside the Box Disappearing Kohlrabi

Kohlrabi isn't suitable for canning, but freezing maintains the quality and texture of this flavorful, nutrient-rich vegetable for up to 12 months. Trim the stems and leaves, then scrub kohlrabi gently with a vegetable brush to remove dirt and sand. Peel the tough outer layer if the kohlrabi is larger than 3 inches in diameter.

Pickled Kohlrabi

However, less than half of home canners today (48.8 percent) are following this practice, while 35% report using open kettle methods, 9% oven canning and 7% pressure canning. In 1975, 85/87% (for jams/jellies) used the open kettle method, while 12.6/9.5 and 3.9/5.1 used boiling water and pressure methods, respectively.

la pure mama. Pickled Kohlrabi Canning recipes, Pickling recipes

Kohlrabi Canning The National Center for Home Food Preservation does not recommend canning kohlarabi. Freezing. Process: Water Blanch • Select fully-grown, tender stems • Cut tops and roots • Wash and peel off tough bark • Leave whole or dice • Boil in water: » Whole: 3 minutes » Cubed: 1 minute • Cool in cold water • Drain