32 top kohlrabi professional insights and benefits

Do you know where the term “kohlrabi” originated from?

• The name of this vegetable comes from two different German words: “kohl,” which translates to “cabbage,” and “rube,” which translates to “turnip.” The vegetable known as kohlrabi is a kind of cabbage. The flavour of kohlrabi, also known as wild cabbage, is similar to that of turnips, which is how the plant got its name. Kohlrabi also originates from the same place as cabbage.
• White Vienna, Purple Vienna, Grand Duke, Gigante, Purple Danube, and White Danube are some of the variations that are regularly accessible. Other available varieties are White Danube and Purple Danube. Kohlrabi has crisp and somewhat sweet flesh on the interior of the vegetable. Kohlrabi has a flavour that is comparable to broccoli stems or the centre of cabbage, although it is sweeter.
• When it is young and fresh, kohlrabi has a taste that is rich and sweet, like a cross between a cucumber and a radish. It is crisp and juicy at the same time. Kohlrabi that has been let to develop for too long becomes woody and inedible. Kohlrabi may be eaten fresh or it can be used in the cooking process to make a variety of soups and meals that are prepared with meat.
• Only the bigger kohlrabi, those that are more than around 3 inches in diameter, need to have their thick outer layers peeled away to reveal the light yellow meat in order to remove the tough outer layers, which are inedible. Kohlrabi that is younger and smaller has skin that is more delicate and may be eaten if one so desires.

Kohlrabi nutrition values and health benefits

1. A rich source of vitamin C, an antioxidant that shields your body from the harm caused by free radicals and plays an important role in the healing of wounds, the creation of collagen, the absorption of iron, and the operation of the immune system. In addition to that, it is an excellent source of vitamin B6, which not only promotes healthy protein metabolism but also assists in the production of red blood cells and helps to keep your immune system in good shape.
2. Potassium is yet another essential mineral and electrolyte that can be found in this cuisine. Potassium plays an important role in maintaining proper fluid balance and heart health. Last but not least, one cup of kohlrabi (135 grammes) fulfils about 17% of the daily recommended value for fibre. Intestinal health as well as management of blood sugar are both improved by the use of dietary fibre.
3. Kohlrabi has a wide range of antioxidants, including vitamin C, anthocyanins, glucosinolates, and a number of flavonoids and phytonutrients in addition to these. Components of plants such as this one shield your cells from the destruction caused by free radicals, which would otherwise increase the likelihood that you may get unwell. In comparison to the population as a whole, those who eat a diet consisting of vegetables that are high in antioxidants, such as kohlrabi, have a reduced likelihood of acquiring metabolic diseases, diabetes, and dying at an earlier age.
4. The skin of purple kohlrabi has a very high concentration of anthocyanins. Anthocyanins are a kind of flavonoid that are responsible for the brilliant red, purple, or blue colours that are seen in fruits and vegetables. It has been found that a high intake of anthocyanins is connected with a lower risk of heart disease and may potentially enhance cognitive function. These benefits may be attributed to the antioxidant properties of the anthocyanins.
5. Kohlrabi includes the powerful plant compounds known as glucosinolates and isothiocyanates, which may also be found in other cruciferous vegetables like broccoli, cabbage, and cauliflower. Kohlrabi is a member of the mustard family of plants. People who drink a lot of glucosinolates have a lower chance of developing cardiovascular disease, which has been linked to the molecule’s ability to widen blood arteries and reduce inflammation.
6. In addition, isothiocyanates have antioxidant properties, which have the potential to help minimise the build up of plaque in your arteries over time. Furthermore, purple kohlrabi contains a high concentration of anthocyanins, which research suggests may be advantageous in decreasing the risk of stroke and lowering blood pressure.
7. This vegetable may include a high concentration of vitamin B6, which is a vital nutrient for a range of activities in the body, including the generation of red blood cells, the metabolism of proteins, and the functioning of the immune system. Vitamin B6 is vital for general health because it plays a role in the production of white blood cells and T-cells, both of which are types of immune cells that fight off foreign substances and are needed for the upkeep of a healthy immune system. According to the findings of certain research, an inadequate intake of this vitamin is associated with a worse overall immune function.

100g of raw kohlrabi has 27 calories (112kj), 1.7g protein, 0.1g fat, and 6g carbs, including 2.6g fibre.

How to store kohlrabi and how to buy them

• The middle of April to the middle of September is the time of year when kohlrabi tastes the greatest.
  1. Pick kohlrabi bulbs that are around 3 inches in diameter “in circumference, or approximately the size of a tennis ball, in order to guarantee a fruitful crop.
  2. The tiny bulbs, as opposed to the bigger ones, have a more delicate flavour and are more sensitive.
  3. They have a flavour that is similar to the flavour of broccoli stems that have been peeled.
  4. Larger bulbs should be avoided since the flavour will be more astringent and woodsy if you consume them.
  5. In addition to this, the peel on their skin is more substantial than that of the normal individual.
  6. Try to get a kohlrabi bulb that has a smooth, even skin that is free of cracks and other blemishes.
• If you are getting a full kohlrabi with the leaves still attached, choose the leaves to be a dark green colour and choose those that are firm to the touch. Kohlrabi bulbs that have had their leaves removed are often considered to be less fresh than kohlrabi plants that still have their leaves attached to them. It is best to avoid picking leaves that have turned yellow or are drying out. When purchasing bulbs, it is more important to consider the colour of the leaves than the colour of the bulbs themselves. There is a wide range of colour options available for the bulbs of kohlrabi, including white, green, red, and even purple. After being peeled, the kohlrabi often reveals a pale yellow colour on the inside of the vegetable.
• If you purchased your kohlrabi as a whole vegetable with its leaves and stems still attached, you may strip the leaves off of the bulb before cooking it.
  1. A delicious delight may be had by eating the leaves. The leaves have a flavour that is comparable to that of kale or spinach, and they may be prepared in the same manner.
  2. They need to be used within a few days after being removed from the bulb, or otherwise they will go bad and become useless.
  3. If they are not used, they will go bad and become useless.
  4. Even though the stems of kohlrabi may be eaten, most people choose not to eat them.
  5. Because of this, you should remove them before storing the vegetable.
  6. It is important to save just the bulb and the leaves of the onion so that they may be cooked or eaten raw, respectively.
• It is recommended to wipe the kohlrabi bulb with warm water in order to eliminate any dirt or other residue that may have developed on it over time. Until it is time to use it, keep the bulb of kohlrabi stored in a plastic bag. After being wrapped up, the kohlrabi may be placed in the refrigerator so that it can be used at a later time. Flowers may be refrigerated for up to two weeks if they have been removed from their stems, cleaned, and then wrapped in plastic before being placed in the refrigerator.
• The only portion of the kohlrabi that should be frozen is the bulb, but the rest of the vegetable may be eaten fresh.
  1. Because the skin of the kohlrabi bulb contains germs that are dangerous to humans, it must be peeled before it can be consumed.
  2. Before placing the bulb in the freezer, the peel must first be removed from the bulb. This is necessary if you want to store the bulb in the freezer.
  3. Kohlrabi may be prepared in two ways: either by leaving it whole or by chopping it into 12 smaller pieces “cubes, depending on the option you choose and the purpose you have in mind.
  4. After two minutes in the boiling water, remove the cubes from the kettle and let them drain.
  5. To stop the bulb from overheating, put it into a basin of ice water.
  6. The bulb or cubes that you have should have any excess liquid drained from them.
  7. To protect them from becoming stale, store them in a bag that can withstand being frozen and has a tight seal.
  8. Quickly bring the water to a freezing point.
  9. When stored in the freezer in this way, kohlrabi bulbs may be kept for anywhere from ten to twelve months, depending on the type.

Cooking techniques, secrets, and tips from the kitchen.

1. If you pickle your kohlrabi with some aromatics, you can eat the entire thing in one sitting and it will taste much sharper than if you ate it raw. This method also has the added advantage of prolonging the product’s shelf life. Water, vinegar, honey, and salt are all you really need to make your own pickling liquid, so feel free to play with with additional herbs and spices if you want.
2. Thinly sliced kohlrabi is ready to eat in less time than thicker slices, and matchstick, half-moon, or small dice pieces are great for sautéing or stir-frying.
   • You may either chop it into larger pieces and use it in a stew or roast it whole, or you can empty out the interior and fill it with a meat or vegetable combination.
   • Use the raw bulb to add a distinctive flavour and crunchy texture to your salads and slaws.
   • Keep the pieces small and thin if you are going to be serving them raw, else they will just fall apart.
   • You may prepare as you like it to: grate, slice, julienne, or dice.
3. Among the many ways I like eating kohlrabi, roasting it is a top pick. A great roasting brings out their natural sugars and caramelises them into a deliciously sweet snack. Throw the veggies in olive oil, lightly season with salt and pepper, toss in a few herbs, and finish with a drizzle of your preferred vinegar, if using. For example, you may try them in a recipe like Roasted Kohlrabi with Pumpkin Seeds, where they pair well with the roasted vegetable, cumin, pumpkin seeds, and white wine vinegar.
4. Use raw kohlrabi to make a crunchy slaw. Cut the veggies into thin strips or matchsticks once they have been peeled and roughly shredded. It goes well with the other staples of coleslaw—carrots, onions, cabbage, and mayonnaise—to create a delicious side dish. The cuisine might also benefit from the inclusion of fennel, beets, and radishes. You can create a quick and easy Asian slaw by mixing it with some chopped chilies, spring onions, coriander, and plenty of lime juice. Yogurt, chopped raisins, black onion seeds, and fresh coriander will elevate the flavour of a spicy curry.
5. This is a fantastic way to use the whole vegetable. You may use both the crunchy bulb and the tender leaves; their contrasting textures and flavours complement each other in the pan. The greens only require a rapid wilt, so add them to the pan once the bulb has been sliced into small pieces for faster cooking. Delicious and easy to prepare, this dinner is perfect for a weeknight thanks to the addition of little lemon juice or mild vinegar and a sprinkling of fresh herbs or pine nuts.
6. Listed here is a simple method for making pickled kohlrabi. Pieces of fresh, crisp kohlrabi are lightly pickled in cider vinegar for around 20 minutes with a bit of sugar and salt added, and then used as a garnish on salads at our restaurant. Beautiful, uniformly thin strips of vegetables are easy to make with a vegetable peeler that has a pivoting head. The dish would be complete with a garnish of fresh parsley or cilantro. Add it to your favourite burgers, wraps, or sandwiches instead of a regular pickle.
7. Uses for kohlrabi, a versatile vegetable, are many. You may steam it or prepare it with anything you choose. Steamed kohlrabi may be included into almost any dish, from stir fries to spaghetti to soups and stews. Mix up with cauliflower or mashed potatoes for a new taste experience.
8. In Germany, where kohlrabi is a popular and abundantly available vegetable all year long, the vegetable is often prepared in a creamy sauce. Cooked kohlrabi is served with a cream sauce made from the cooking liquid, which is either broth or salted water.
9. Aside from the Germans, Hungarians also love kohlrabi. One of the most well-liked dishes in Hungary is a creamy kohlrabi soup, which is produced by puréeing the vegetable until it is perfectly smooth. Stuffed kohlrabi, another Hungarian staple, is created by filling a kohlrabi with a mixture of ground or leftover pig and beef, along with egg and sour cream.
10. Kohlrabi is delicious when combined with a variety of ingredients and flavours, including cheese, curry, Dijon mustard, garlic, ginger, potatoes, rice wine, roasted meats, sesame oil, and soy sauce, to mention just a few of the many possible combinations. To boost the flavour of your cuisine, add fresh herbs like chives, chervil, coriander, dill, or parsley towards the end of the cooking process. This will allow the herbs to infuse their full flavour into the dish.

History of kohlrabi from the beginning until today

• Kohlrabi and Brussels sprouts may be the only two vegetables from northern Europe that Americans eat in large quantities. Kohlrabi is thought to have come from marrow cabbage, a type of wild cabbage that grows in large numbers along the coast of the English Channel, along the coasts of Europe, and on the Spanish peninsula. Marrow cabbage is a plant with a thick, succulent stalk that grows in clusters. It does not have a flower head.
• As Emperor of the Holy Roman Empire from the year 800, Charlemagne made sure that kohlrabi was grown in the areas he ruled. Charlemagne is often associated with the French empire, but he actually lived in what is now Aachen, Germany, which was then called Aix-la-Chapelle. It is in the western part of Germany. This is why the German name for kohlrabi, which means “cabbage turnip,” is Kohlrabi.
• In 1554, a botanist named Matthiola wrote the first written record of kohlrabi. In his description of the species, he said that the plant had “just arrived in Italy.” By the end of the 16th century, kohlrabi was grown by farmers in Germany, England, Italy, and Spain.
• It was also grown by farmers in Tripoli and the eastern Mediterranean. No one knows how the plant got to the Americas, but Bernard McMahon wrote about it in 1806 and guessed where it came from. In some places, this plant has been called the “stem turnip.” Kohlrabi is a type of turnip whose name comes from the German word for cabbage turnip.
• Kohlrabi should be picked when the bulbous stems are about 2 inches across. Because it is picked so early, the meat inside the bulb is tasty, and when the cabbage-like leaves are picked later, they are soft. If you let the bulb grow for a long time, the flesh will become tough and woody.