Question 1

What does kohlrabi taste like?

Accepted Answer

Kohlrabi has a mildly sweet taste, somewhat similar to broccoli stems or cabbage. It also has a slight crunch, especially when eaten raw.

Question 2

How do you cut and peel kohlrabi?

Accepted Answer

Start by slicing off the leafy stems close to the base. Then, cut off a slice from the top and bottom of the bulb so it stands even. Use a vegetable peeler or knife to peel off the fibrous outer layer. Now, it can be sliced, diced, or grated as per recipe requirements.

Question 3

Is kohlrabi good for health?

Accepted Answer

Absolutely. Kohlrabi is a nutrient-rich vegetable. It's high in dietary fiber and provides a good amount of vitamin C, potassium and manganese.

Question 4

Can you eat kohlrabi raw?

Accepted Answer

Yes, you can! Kohlrabi can be eaten both raw and cooked. Raw kohlrabi, sliced or grated, can be included in salads or slaws for a nice crispy texture.

Question 5

Do you eat the leaves of kohlrabi?

Accepted Answer

Yes, the leaves of kohlrabi are edible and can be consumed. They can be cooked similar to kale or collard greens and provide nutritional value.

Question 6

Can you eat kohlrabi raw?

Accepted Answer

Yes, you can! Kohlrabi can be eaten both raw and cooked. Raw kohlrabi keeps its crunchy texture which is great for salads or slaws.

Question 7

What are some ways to cook kohlrabi?

Accepted Answer

Kohlrabi can be roasted, boiled, sautéed, or steamed. Roasting brings out its natural sweetness. Boiling or steaming can make it soft and gentle, ideal for purees or soups. Sautéing in a pan with some butter or oil gives a slightly roasted and caramelized flavor.

Question 8

Can you eat the skin of kohlrabi?

Accepted Answer

The outermost layer of the kohlrabi bulb is tough and fibrous, and it's most preferred to peel it off before cooking or eating. But the skin is perfectly edible if you don't mind the texture.

Question 9

Is kohlrabi a root vegetable?

Accepted Answer

While it may appear to be a root vegetable, kohlrabi is actually a stem vegetable. The bulbous part that we eat is the swollen stem of the plant.

Question 10

Does kohlrabi need to be peeled?

Accepted Answer

It is typically recommended to peel kohlrabi. Peeling removes the tough and fibrous skin, making it easier to eat and more enjoyable to taste.

Question 11

When does kohlrabi expire?

Accepted Answer

Kohlrabi usually lasts up to 7-14 days in the fridge if it is stored properly. Remember, always wash it before eating but not before storing to keep it fresh longer. If stored in the freezer, it can last for up to 8-12 months. It's important to note that for the best quality, you should consume the vegetable within the stated time periods, although it is still safe to eat after the mentioned periods.

Question 12

How do you tell if kohlrabi is bad?

Accepted Answer

You can tell if kohlrabi has gone bad by checking its texture and color. If the outer skin or the leaves have turned yellow or brown, it might be starting to spoil. Bad kohlrabi may also have soft spots or areas of discoloration, and the texture can turn slimy or mushy when squeezed. The smell can also be a telltale sign, if it starts to smell sour or off-putting, it's best to toss it out.

Question 13

Tips for storing kohlrabi to extend shelf life

Accepted Answer

• Store kohlrabi in a perforated plastic bag in the fridge to maintain its freshness.

• Do not wash kohlrabi until you're ready to use it. Excess moisture can speed up the spoiling process.

• If you're planning to keep kohlrabi for a longer period of time, consider freezing it. To do this, cut it into desired pieces, blanch in boiling water for 3 minutes, cool immediately in ice water, drain to get rid of the excess water and then freeze in airtight containers or freezer bags.

• When defrosting, it's best to do so in the fridge to ensure a slow and even thawing process. Note that thawed kohlrabi is best used in cooked dishes as the texture might change slightly after freezing.

Question 14

Analysis of kohlrabi

Accepted Answer

When cooking with kohlrabi, one of the key aspects to remember is that both the bulbous stem and the leaves can be consumed. People often get confused thinking that only the bulb is edible and discard the leaves, but these can also be utilized in cooking and offer nutritional benefits. The most common mistake people make is to overcook kohlrabi, which affects its crisp texture and natural flavor. To get the most out of this vegetable, it's best to balance the cooking methods – roasting for a sweet, caramelized taste and raw for salads and coleslaw to maintain its crunchy texture. A small tip to remember is to peel the outermost layer of the bulb to remove the tough and fibrous skin, which can otherwise interfere with the texture and flavor of your dish. Another lesser known fact is that kohlrabi plays well with other flavors – it can be seasoned with spices, combined with other vegetables in soups or stir-frys, and its slight sweetness complements well with tangy or savory dressings or sauces.

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