How to Use Kohlrabi Properly

Introduction

Kohlrabi, a member of the brassica family, has gained popularity in various culinary circles due to its unique flavor and versatility. This bulbous vegetable is not only celebrated for its crisp texture and mild, sweet taste but also for its nutritional benefits. However, many home cooks and chefs alike may not fully understand how to harness its potential in the kitchen. This article aims to explore the myriad ways to use kohlrabi effectively, from its historical roots to practical applications in modern cooking.

What Is Kohlrabi?

Kohlrabi, scientifically known as Brassica oleracea var. gongylodes, is a biennial vegetable that is cultivated primarily for its swollen stem, which can be eaten raw or cooked. This vegetable typically has a round, bulbous shape with leafy greens sprouting from its top. Its color can vary from pale green to purple, with the flavor being mild and slightly sweet, reminiscent of a cross between a cabbage and a turnip.

History and Origins

Kohlrabi has a rich history that dates back to Europe in the 16th century. It is believed to have originated in Northern Europe, where it was cultivated for its edible stem. The name “kohlrabi” itself comes from the German words “kohl,” meaning cabbage, and “rübe,” meaning turnip. Over time, kohlrabi spread to various parts of the world, including Asia and North America, where it has become a staple in many cuisines. Its adaptability to different climates and soils has contributed to its global presence.

Production and Processing

Kohlrabi is typically grown in cooler climates and is harvested when the bulb reaches a desirable size, usually between 3 to 5 inches in diameter. The growing season can range from 50 to 70 days from seed to harvest. Farmers may choose to cultivate either green or purple varieties, both of which offer similar culinary uses and flavors.

Once harvested, kohlrabi is usually cleaned and trimmed before being sent to market. Processing methods can vary, but typically involve washing, peeling, and cutting the vegetable for sale. Fresh kohlrabi can be found in many grocery stores and farmer’s markets, especially during the fall and spring months, when its flavor is at its peak.

Quality and Grading

When selecting kohlrabi, quality is paramount. High-quality kohlrabi will have a firm, smooth skin and should feel heavy for its size. The leaves should be bright green and crisp, indicating freshness. Avoid any bulbs with soft spots, blemishes, or signs of decay, as these can affect both flavor and texture.

In terms of grading, kohlrabi is generally sold as either “fresh” or “processed.” Fresh kohlrabi is typically unblemished and free of any decay, while processed varieties may be pre-cut or packaged for convenience. Consumers are encouraged to choose fresh options whenever possible to ensure the best flavor and nutrient content.

Buying Considerations

When purchasing kohlrabi, consider the following factors:

1. Seasonality: Kohlrabi is typically in season from late spring through early fall. Purchasing in-season produce ensures better flavor and texture.

2. Size: Smaller kohlrabi bulbs tend to be more tender and flavorful. Larger ones can become woody and less palatable.

3. Variety: Both green and purple varieties are available. While the flavor is similar, the purple variety may be slightly sweeter.

4. Source: Local farmers’ markets often offer fresher options compared to supermarkets, where kohlrabi may have been stored for longer periods.

5. Storage Needs: Consider how quickly you plan to use the kohlrabi, as freshness diminishes over time.

Uses and Applications

Kohlrabi’s versatility allows it to be used in a variety of culinary applications:

Raw

1. Salads: Thinly sliced or julienned kohlrabi adds a crunchy texture to salads. It pairs well with citrus dressings and can be combined with other raw vegetables for a refreshing dish.

2. Snacks: Raw kohlrabi can be enjoyed as a healthy snack. It can be cut into sticks and served with dips like hummus or yogurt-based sauces.

Cooked

1. Steaming and Boiling: Cooking kohlrabi can help soften its texture and enhance its flavor. Steamed or boiled kohlrabi can be incorporated into vegetable medleys or served as a side dish.

2. Roasting: Roasting kohlrabi caramelizes its natural sugars, resulting in a sweeter flavor. It can be tossed with olive oil, salt, and herbs before roasting to enhance its taste.

3. Soups and Stews: Diced kohlrabi can be added to soups and stews for additional texture and nutrition. It holds up well to long cooking times, making it a suitable addition to hearty dishes.

Fermentation

Kohlrabi can also be fermented, much like cabbage. Fermented kohlrabi can serve as a tangy side dish or condiment, providing probiotic benefits alongside its unique flavor.

Pureeing

Kohlrabi can be cooked and then pureed to create creamy soups or sauces. It can also serve as a low-carb alternative to mashed potatoes when combined with other root vegetables.

Storage and Shelf Life

Kohlrabi is best stored in the refrigerator, where it can last up to two weeks when kept in a perforated plastic bag. It is essential to remove any leaves before storage, as they can draw moisture from the bulb. For long-term storage, kohlrabi can be blanched and frozen, preserving its flavor and nutritional value for several months.

Common Misconceptions

1. Kohlrabi is a Root Vegetable: Many people mistakenly believe kohlrabi is a root vegetable. In fact, it is an edible stem that grows above ground.

2. Only the Bulb is Edible: While the bulb is the most commonly consumed part of the kohlrabi, the leaves are also edible and can be used in salads or cooked like other leafy greens.

3. Kohlrabi is Hard to Prepare: Some may shy away from using kohlrabi, thinking it is difficult to prepare. In reality, it can be handled much like other vegetables, and its crisp texture makes it easy to slice or grate.

Frequently Asked Questions

1. How do I choose the best kohlrabi when shopping?

Look for firm bulbs with smooth skin and vibrant green leaves. Avoid any with soft spots or blemishes.

2. Can I eat kohlrabi raw?

Yes, kohlrabi can be eaten raw and is often used in salads or as a crunchy snack.

3. How should I store kohlrabi at home?

Store kohlrabi in the refrigerator in a perforated plastic bag, removing the leaves to prevent moisture loss.

4. What flavors pair well with kohlrabi?

Kohlrabi pairs well with citrus, herbs like dill and parsley, and can be seasoned with garlic, ginger, and spices.

5. Is kohlrabi gluten-free?

Yes, kohlrabi is naturally gluten-free and can be enjoyed by those with gluten sensitivities.

6. Can I grow kohlrabi in my home garden?

Yes, kohlrabi can be easily grown in home gardens, requiring well-drained soil and a cooler climate for optimal growth.

Conclusion

Kohlrabi is a versatile and nutritious vegetable that can be enjoyed in a variety of forms. Whether raw, cooked, or fermented, its unique texture and flavor offer endless culinary possibilities. By understanding how to select, store, and prepare kohlrabi, you can fully appreciate this intriguing ingredient in your kitchen.