Preserving kohlrabi is a great way to enjoy this delicious vegetable all year round, even when it’s not in season. Here’s a detailed guide on how to preserve kohlrabi:
1. Harvesting: When it comes to preserving kohlrabi, it’s important to start with fresh, high-quality produce. Harvest your kohlrabi when the bulbs are young and tender, usually around 2-3 inches in diameter. Avoid harvesting overly mature kohlrabi, as they can become tough and fibrous.
2. Cleaning: Once you’ve harvested your kohlrabi, remove any excess dirt or debris by gently scrubbing them under running water. Trim off the leaves, leaving about an inch of stem attached to the bulb. The leaves can be used separately and should be stored separately for best results.
3. Blanching: Blanching is a crucial step in preserving kohlrabi as it helps maintain its color, texture, and flavor. Bring a large pot of water to a boil and prepare an ice bath (a bowl filled with ice and water) nearby. Cut the kohlrabi into desired shapes, such as cubes or slices, and blanch them in boiling water for 2-3 minutes. This will slightly cook the kohlrabi and stop enzyme activity that can cause loss of flavor and texture. Immediately transfer the blanched kohlrabi to the ice bath to cool and stop the cooking process.
4. Draining and Drying: Once the blanched kohlrabi has cooled, carefully drain it using a colander or strainer. It’s important to remove as much moisture as possible to prevent ice crystals from forming and causing freezer burn. Pat the kohlrabi dry with a clean kitchen towel or paper towels.
5. Freezing: Place the blanched and dried kohlrabi pieces or slices in airtight freezer bags or containers. Try to remove as much air as possible from the bags or containers to prevent freezer burn. Label the bags with the date of freezing and store them in the freezer.
6. Storage: Frozen kohlrabi can be stored for up to 10-12 months, but for best quality, it’s recommended to consume them within 6-9 months. Make sure to organize your freezer to keep track of the kohlrabi and other frozen produce.
Additional Tips:
– If you prefer to freeze kohlrabi without blanching, you can do so, but keep in mind that it may result in slightly altered texture and flavor.
– For added convenience, you can also blanch and freeze the kohlrabi leaves separately. They can be used in soups, stews, or sautéed as a side dish.
– When using frozen kohlrabi, there’s no need to thaw it beforehand. You can directly add it to your recipes, whether it’s stir-frying, roasting, or boiling.
Preserving kohlrabi through freezing is a simple and effective method that allows you to enjoy this versatile vegetable throughout the year. By following these steps, you can ensure that your frozen kohlrabi retains its flavor, texture, and nutritional value.
