Kohlrabi Recipes

Kohlrabi is a relative of the cabbage, its name is a german term for cabbage(Kohl)-Turnip(Rabi). Any of the white varieties are excellent for canning, the one above is Gigante, which produces large bulbs that stay tender and are excellent for both eating fresh and for canning.

Kohlrabit leaves are also very useable, the small leaves can be used in salad and the bigger are excellent as a braised green, while Kohlorabi bulbs are able to be stored for up to two weeks in the fridge, and are becoming more popular at the farmers markets and at select farm stores like Farmer Boy, they should in fact be used as soon as possable if you want to get their full amazing goodness.

Now most folks (including me) tend to peel them, cut them up and eat them raw as snacks, and fresh they are great this way but don’t stop there, Consider them a sweet/crunchy switch for cabbage, and then just think of all the amazing salad’s you can do with them.

My favorite salad with them is , small diced Kohlrabi, finely diced onion (White, Red or Green), Cranberries, a few pumpkin seeds and a dill mayo dressing, its just a wonderful crunchy, sweet and sassy salad, that gets eaten by the bowlful.

Then a couple years ago I found a great recipe in one of my old European books for Sweet Pickled Kohlrabi, and I just love it. Its very basic indeed..

Cube your Kohlrabi into 1/2 by 1/2 cubes up to 1 inch by 1 inch depending on the size you like, cover them with water and simmer till “just!” tender, drain and add to your brine.

Brine for ten cups of cut up Kohlrabi is 3 cups of Vinegar, 1 cup of water, 2 cups of sugar, 1/4 cup of fancy molassies, make a spice bag of Classic Pickling Spice Blend, simmer your brine with spices for at least 15 min to 20 min, till the cubes are just tender, then remove the spice bag, and add the hot cubes, bring back to a boil and then hot jar them, makes seven pints.  Water bath can for 30 min.

But this year, I got a couple new canning books and in one is this amazing Kohi Relish, I changed it up just a touch, but O my goodness, the first little batch got made an it rocked and more was made!

Kohlrabi Relish Recipe

  • 5  cups of cubes of diced kohlrabi (white flesh, not purple)
  • 4 cups of diced purple Cabbage (can use white if you want a light colored Relish)
  • 3 cups of Apple cider Vinegar (I also made it with half red wine, and it was excellent)
  • 3 cups of sugar
  • 1 cup of finely diced onion (one batch with white, one batch with purple)
  • 1/2 cup of freshly grated horseradish if you have it, or can add a few slices of hot peppers.

Cook your Kohlrabi for ten min to just slightly soften it, then add the rest into a steel pot and simmer it together for at least 20 or until everything is tender-crisp, makes 4 pints and one 8 oz jar per batch, hot fill your jars and water bath for ten min..

This relish is excellent on its own, the juice makes a wonderful sweet/sour sauce, it works very well with darker heavier meats like duck or goose, its excellent with german style sausages, its just yummy!

So do you grow Kohlrabi in your garden? If so, how do you like to eat it? What is your favorite recipe for it? Do you only eat it raw, or do you like it cooked? If you can it, do you also like it pickled?

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13 Responses to Kohlrabi Recipes

  1. thelocalcook says:

    I LOVE kohlrabi. I usually eat the bulb raw and use the leaves as I would kale.

  2. Myrna Panno says:

    I love it raw, but use it in vegetable soups also. Use added to cabbage and shredded in cole slaw.

  3. Serenity says:

    I got this at sparkpeople dot com and it is an immediate hit around here. I used the dressing another day in grated (medium) kohlrabi and carrots to excellent reviews at the table!

    Peel and and chunk 4 or 5 medium kohlrabi bulbs. You want them to be approx. 1-inch cubes. Place them in a glass or ceramic container that has an airtight lid (pyrex makes nice ones). Then drizzle with a tsp of olive oil. (You can use the light kind if you like a milder flavor). Sprinkle on salt and pepper, then pour on enough rice vinegar so that every piece of kohlrabi is coming in contact with it. (Make sure you use the natural, calorie free rice vinegar–not the seasoned stuff with sweetener added.) Put the lid on tightly and shake well. You can serve immediately if you just want a dressed fresh veggie flavor, or stick in the refrigerator, and it will be more like a pickle if you leave it in overnight. After two or three days it gets even more like a pickle with deeper flavor, but retaining it’s wonderful crunch. This is my new favorite snack! Hope you like it as much as I do!

    Number of Servings: 8

  4. Serenity says:

    and the sweet pickled recipe is a HIT… My red cabbage are about ready, so the relish is next!

  5. heather says:

    can you store either of these recipes in the pantry for long periods of time? I’m trying to can my kohlrabi in a fashion that DOESN’T need to stay refrigerated. Thanks

    • Both of these are made, then waterbathed canned, so yes, once canned these are good to stay in cool, dark place until you open the jar, once the jar is opened, it should be refrigerated at that time but before that, it is good in the cellar, pantry etc for upwards of a year, then it will start to color change a bit but still good for another year or two afterwards.

  6. Kodi says:

    I love kohl rabi. One of my favorite memories of my Dads’s garden was that every year he grew kohl rabi, and we would just leave it in the garden through fall and into winter. I remember when we needed a sweet crunchy treat, we would tromp out in the snow and there would be those balls of goodness suspended on their stalks above the drifts, waiting for us.

    • It was always a huge favorite with my grandpa and my mother as well, we would eat them like apples when smaller and in big round slices when they got bigger, I always remember them only being the green ones, I don’t remember us growing the purple ones but so so good..

  7. Kohlrabi, the little alien vegetable I like to say. I will be growing kohlrabi this fall/winter season and i am looking forward to trying your kohlrabi relish recipe.

  8. Holly Rieber says:

    On the Sweet Pickled Kohlrabi do U cook the Kohlrabi before you add it to the brine or cook it till tender in the brine or both?

    • Cook your Kohlrabi for ten min to just slightly soften it, then add the rest into a steel pot and simmer it together for at least 20 or until everything is tender-crisp, makes 4 pints and one 8 oz jar per batch, hot fill your jars and water bath for ten min..

      So yes before just a bit and then yes, with as well

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