Kohlrabi cabbage got its name from two words: German "kohl" - cabbage and Latin "rapa" - turnip. And the truth is, this vegetable is similar at the same time to both. It is no coincidence that her second name is cabbage turnip. A staple crop, the size of a large orange, can be either pale green or purple. Green turnips taste like radish or cucumber, purple - sharper. Fresh kohlrabi leaves are edible and taste just like young cabbage.
Pick your recipe
You will need
- Salty Sichuan-style kohlrabi
- - liter sterilized glass jar;
- - 500 g kohlrabi;
- - brine from 2 glasses of boiling water and 1 tablespoon of salt;
- - 3-5 centimeter root of ginger;
- - 3 cloves of garlic;
- - 1 red hot pepper;
- - 1 tablespoon of rice wine.
- Pickled Purple Kohlrabi
- - 500 g of purple kohlrabi;
- - 3/4 tablespoon of sea salt;
- - 1/2 cup rice vinegar;
- - 1/2 cup of water;
- - zest of 1 lemon;
- - 2 cloves of garlic;
- - 2-3 centimeters of ginger root;
- - 1/4 teaspoon black pepper;
- - 1/4 teaspoon red pepper flakes.
Instruction manual
1
Fresh kohlrabi cabbage, which you want to eat in the coming days, can be stored in the refrigerator. To do this, the leaves are cut off and stored separately, in plastic bags, so they lie for 2-3 days. Stem crops, also placed in packages, can be stored for up to a month.
2
For long-term storage, only the turnip is removed. Purple kohlrabi is kept longer than green. A cool place with high humidity is suitable for storage. The optimum temperature is 0 ° C, humidity is 95%. Before storing kohlrabbi in a pile, trench or crates, cut the leaves, leaving the roots. Lay the stems in one layer in wet sand. So cabbage can lie down to 2-3 months, if you monitor the humidity.
3
From 6 months to 1 year, pickled or salted kohlrabi is stored. There are several recipes. Some of them are very exotic, such as salted Sichuan-style kohlrabi. Free the cabbage from the top leaves, rinse and cut into strips. Peel and chop fresh ginger. Peel and chop the garlic. In a jar, put cabbage, ginger, garlic, pepper, pour cold brine and pour wine. Screw the lid on, but not very much, as the cabbage will wander. Keep at room temperature for three days, then store in the refrigerator.
4
Very “elegant” turns purple pickled kohlrabi. To cook her stalks, peel only the top leaves, cut into strips, and mix in a deep bowl with salt. Leave for 1 hour. Remove the zest from the lemon with a ribbon. Peel and chop the ginger root, peel and chop the garlic at will.
5
Mix water and vinegar, bring to a boil, add garlic, ginger, lemon zest, pepper. From kohlrabi, drain the excess liquid and put it in a jar, fill it with hot marinade, cover with a lid and let cool at room temperature. Keep in the refrigerator.