How to preserve kohlrabi cabbage for the winter at home?

Many gardeners prefer to grow kohlrabi. After all, this variety of cabbage is a storehouse of vitamins and minerals. But the question often arises of how to properly store kohlrabi in winter so that the vegetable does not lose its commercial quality for as long as possible. Because gardeners complain that this type of cabbage spoils quickly. Therefore, it is worth figuring out how to prepare and store the harvest, and what to do if it is not possible to create optimal conditions for fresh vegetables.

When properly stored, kohlrabi pulp preserves useful components and its structure.

How to store kohlrabi cabbage?

Kohlrabi is a variety of cabbage that is becoming increasingly popular among gardeners, because it is unpretentious and produces a good harvest. This vegetable is a rich source of vitamins and microelements. How to store kohlrabi cabbage for the winter is one of the topics that worries gardeners. Having spent time and effort on growing a crop, you don’t want to lose part of the harvest due to incompetence in storage matters.

How to store early varieties in the refrigerator?

In room conditions, this vegetable can be stored without loss of taste for only a few days. For longer storage, choose a place with low temperatures and high humidity. A refrigerator is suitable for such conditions. If the stem fruit is wrapped in a damp towel and placed in a bag, leaving it slightly open, the storage will last up to a month. Due to the moisture from the fabric, Kohlrabi will remain tender and juicy. You will need to keep an eye on how wet the towel is, as in dry conditions the vegetable will wilt and become tough.

The influence of kohlrabi variety on shelf life

Not every variety of rabbit cabbage is suitable for long-term storage. Hybrids with medium and late ripening periods perform well. In such crops, the taste and structure of the heads of cabbage remain almost unchanged. The more resistant cabbage is to frost and temperature changes, the higher the likelihood that its heads will remain intact until spring.

The best varieties of kohlrabi cabbage for long-term storage:

• Giant;
• Violet;
• Hummingbird;
• Delicacy blue;
• Kossak;
• Moravia;
• Natalka;
• Globe.

The variety that appears first on the list is late. It is best stored in winter. The remaining hybrids can last no more than 2–3 months without losing the quality of the heads.

How to cook kohlrabi for a child. How to make kohlrabi soup?

From this variety of cabbage you can prepare a delicious creamy soup that is in no way inferior to, for example, broccoli dishes. To diversify the taste and make the dish more satisfying, we suggest using mushrooms.

For this recipe you should prepare: 125 g of boiled champignons, 40 g of butter, 2 kohlrabi, yolk, 0.5 tbsp. cream and salt.

• Peel the cabbage like potatoes, first removing the leaves. Cut it into small pieces, place it in a pan with water and boil. Place the prepared vegetables and rub them through a sieve;
• Dilute the resulting puree to approximately 3.5 tbsp. broth remaining after cooking. Add more salt. Place on the stove and cook over low heat after boiling for 3 minutes;
• Beat the yolk with melted butter and cream. Pour the resulting mixture into the soup. Add chopped mushrooms. Serve with croutons if desired.

Stuffed kohlrabi

If you don't know what you can make from kohlrabi, then use this recipe. The dish turns out very satisfying and tasty. It is impossible not to note its attractive appearance.

For this dish you should take the following ingredients: 2 cabbage, carrots, onion, egg, 50 g butter, 2 pieces of cheese, salt and pepper.

Step-by-step cooking process:

• Wash the cabbage, remove the top and carefully peel the skin. Using a spoon or any other object, remove the core so that the walls are at least 7 mm thick. Dip the resulting “cups” into boiling, lightly salted water and hold for 8 minutes;
• Peel the washed carrots and cut them into small cubes, and also chop the onion. Take a saucepan, melt the butter in it and fry the onion in it, then add the carrots and continue cooking over medium heat, stirring constantly, for 5 minutes. Place the pieces of cabbage that you took out from the middle there and cook until soft. Add salt and pepper to taste. Beat the egg into the pan, stir quickly and remove everything from the stove;
• Stuff the prepared “cups” with the resulting vegetable filling and place them in a baking dish. Pour in 1 tbsp. water. Cook in an oven preheated to 180 degrees until soft. A few minutes before the end of baking, place a piece of cheese on top to make a beautiful cap. A delicious and incredibly healthy dish is ready. Bon appetit!

Harvest time and preparation for storage

When to harvest kohlrabi cabbage depends on the variety and weather conditions. In the middle zone, the harvest ripens by the end of the first ten days of October. Stem fruits can withstand short frosts when the thermometer drops to -4 degrees; if the weather suddenly worsens, there is no reason to worry.

Attention! You should not keep stem fruits in the ground, otherwise their taste will deteriorate - the pulp will become fibrous and bitter.

To prepare kohlrabi cabbage for storage for the winter, the heads need to be pulled out with the rhizome and the leaves removed, leaving only small petioles up to 5 cm long. After harvesting, the heads are taken to a cool, dry place and left for 2 hours. When the heads of cabbage are dry, carefully shake off the dirt and debris. This is done with your hands, wearing gloves. It is important not to damage the skin, otherwise the heads will begin to rot.

Kohlrabi for the winter. Kohlrabi - recipes for preparing preparations for the winter

Kohlrabi is a very tasty and healthy stem fruit, reminiscent of something between a turnip and the stalk of white cabbage, only unlike the stalk, kohlrabi is juicier and more tender. Such cabbage cannot be stored fresh for too long, and over time it becomes coarser and loses its valuable properties.

Kohlrabi preparations for the winter can be very diverse. It is included in recipes for canning mixed vegetables and salads. It can also be preserved on its own. In addition, this cabbage can be preserved by freezing and drying.

If you want to prepare fresh kohlrabi for future use, then you need to do it correctly, then the vegetable can be preserved for up to 5 months.

The best way to keep the fruits fresh is to transplant the plant along with garden soil into a bucket or box, cut off its leaves, leaving only small petioles. Cabbage should be stored in a cool cellar.

If you live in an apartment and you can only dream of a cellar for preparations, you can also prepare kohlrabi. To do this, unwashed fruits are wrapped in a moistened paper towel and placed in a plastic bag. In this form, the cabbage is stored in the refrigerator, preferably on the shelf where the temperature is 0 degrees. The bag is not tied, allowing the kohlrabi to breathe. With this method, it will be possible to preserve the cabbage a little longer than if it were simply placed in the refrigerator compartment for vegetables.

More options for preparing kohlrabi preparations can be found in step-by-step recipes with photos in this section. Follow all the recommendations of the chosen recipe and you are guaranteed a delicious preparation for the winter!

Optimal conditions for long-term storage of kohlrabi

The shelf life of kohlrabi cabbage heads depends not only on the variety, but also on storage conditions. Stem fruits will remain fresh for a long time if the room maintains high humidity, good ventilation and the correct temperature – from +1 to +7 degrees.

At home, kohlrabi fruits are stored:

• in the refrigerator at a temperature of +5...+7 degrees for 1 month;
• in the basement or cellar from 1 to 3 months;
• sliced ​​kohlrabi can remain in the freezer for 6–8 months;
• on a glazed loggia, if the temperature there does not drop to minus values ​​and does not rise above +7 degrees.

Many housewives pickle kohlrabi cabbage. In this form, it is suitable for consumption for six months.

On the balcony

If the balcony or loggia is glazed, and in winter the temperature there does not drop below 0 ° C, then you can store kohlrabi there. To do this, you can use the same methods as when storing heads of cabbage in the cellar.

However, storage times there may vary, as they depend on the temperature and humidity in the room. So, if it is warm and dry on the balcony, then kohlrabi will not be stored for longer than 2-3 weeks.

If it is cold there and the air humidity does not fall below 80-90%, then the cabbage can lie there for 2-3 months.

Attention! Kohlrabi cannot be stored on the balcony until summer due to the variability of conditions. The humidity level and air temperature there change abruptly depending on the weather outside. For long-term storage, fruits need to be provided with stable conditions.

Methods for storing kohlrabi cabbage

In an apartment at room temperature, kohlrabi heads quickly deteriorate. They should be eaten within 10–12 days or refrigerated. Let's take a closer look at different ways to preserve cabbage heads for a long time.

In a refrigerator

Kohlrabi cabbage fruits remain fresh for quite a long time on the bottom shelf of the refrigerator, in the vegetable compartment. The main condition is that the heads must be clean and undamaged. Contaminants are carefully removed with a soft cloth. To ensure that stem fruits retain their original appearance and taste, they are wrapped in paper, after removing the leaves. The cuttings are left behind. It is advisable to consume vegetables within 3-4 weeks.

In the cellar

Those who have a basement or cellar at their disposal do not have to worry about the harvest, provided that the heads are not damaged and the roots are not removed. To store for the winter, stem crops are carefully sorted and sorted - cabbage with signs of rot, wrinkled cabbage, with damaged skin and unripe cabbage are put aside. Such vegetables are used for cooking in the near future.

Good heads are freed from leaves, placed in wooden boxes in one layer, roots down, and covered with clean, slightly moistened river sand.

Attention! The stems should not be allowed to come into contact with each other. Leave a distance of 1–2 cm between them.

Storing kohlrabi cabbage

Experienced gardeners hang kohlrabi cabbage on a wire. When using this method of cellar storage, it is important to arrange the stem fruits freely. The main condition for storing vegetables is high air humidity, about 95%, and good ventilation.

Where else can you store it?

If none of the methods described above suits you, we will give you a few more options:

In the trench

Dig a deep trench, the depth of which should correspond to the freezing depth of the soil in your region. Place the boxes there and place the heads of kohlrabi there, sprinkling them with wet sand.

Cover the box with wooden flooring. Fill the space between the box and the walls of the trench with dry leaves or straw. Place them on top of the box.

The final layer is the earth. Vegetables are stored in this way until summer. But getting them out of there during the winter is very inconvenient.

At home

This method is suitable for private houses where the problem of cold floors is urgent. But it allows you to store kohlrabi only for 3-4 weeks.

You just need to find the coldest places in the house (under the bed, at the entrance, by the window) and put the heads of cabbage there. It is advisable to store them in plastic bags with small ventilation holes.

In blanks

This method will allow you to stock up on kohlrabi dishes in advance. In the future, all you have to do is get a jar and open it to get a large dose of vitamins.

This cabbage can be pickled, pickled, or fermented. It also makes good salads. It is better to store sauerkraut in the cellar.

And products with a high content of salt or vinegar do not have to be put away in a cold place for the winter: they can be stored at room temperature for 1-2 years.

Eating kohlrabi is an excellent prevention of vitamin deficiency in winter. But only cabbage that has retained its tender and juicy pulp has beneficial properties.

To keep the fruits fresh throughout the winter, store them in the cellar or freezer. And for short-term storage, use the refrigerator or balcony.

Useful tips for gardeners

Kohlrabi cabbage will last a long time if you take into account the recommendations of experienced gardeners:

1. Vegetables are never washed before storage. Contact with water will lead to the development of putrefactive processes.
2. The heads are cleaned of soil residues very carefully using a soft cloth. Even minor damage to the skin is unacceptable - microbes will penetrate into them and the process of rotting will begin.
3. If the humidity level in the cellar is not high enough, the boxes with stem fruits are covered with polyethylene, but loosely, so that air circulates inside.
4. Once a week you need to monitor the condition of the vegetables. Having discovered spoiled fruits, they are immediately removed from the cellar and used first.

You can store fresh kohlrabi cabbage at home throughout the winter only if you have a cellar. For those who do not have a basement or the conditions in it do not meet the requirements, you can freeze vegetables or put them in boxes with sand on the loggia. Stem fruits will last longer if preparation for storage has been carried out correctly.

Universal method - freezing

There is another method for preserving kohlrabi at home - freezing. You can store vegetables in the freezer both fresh and as semi-finished products for cooking.

There are several ways:

1. Wash fresh kohlrabi, remove the peel, cut into cubes or thin half rings. Blanch for a couple of minutes in boiling water, drain in a colander and immediately run under cold water. Then place on a towel to remove moisture. Pack into containers, bags, and store in the freezer until the end of winter.
2. Grate the heads on a coarse grater, package them in portions, and put them in the freezer. There is no need to blanch such a semi-finished product; it is perfectly stored for up to 10-11 months, retains its taste and nutritional properties.

Frozen vegetables are suitable for preparing the same dishes as fresh ones. Does not require defrosting before use.

Tip of the day

If you have never tried frozen kohlrabi, experiment with a small amount of the vegetable - it is not a guarantee that you will like the taste.

We store rabbit cabbage - kohlrabi - without loss!

“Rabbit cabbage,” this is the direct translation of the name kohlrabi from German, is becoming popular among summer residents. It is very rich in sulfur and potassium compounds, and contains many vitamins in the stem fruit, including vitamin U. It stands out from other types of cabbage plants by its precocity, relative heat and drought resistance, as well as resistance to prolonged damp and cool weather. It can be grown even in the Kola Peninsula, Kamchatka and Sakhalin. Stem fruits are stored well. And if in Europe it can be stored in the soil of garden beds, then most of the Russian Federation has to think about how to store kohlrabi correctly. Indeed, the taste of the stem fruit deteriorates significantly due to improper storage.

Beneficial features

Kohlrabi contains:

• Vitamins C, A, B, PP, B2;
• Microelements - calcium, potassium, phosphorus, magnesium, cobalt, iron;
• Vegetable proteins;
• Carbohydrates;
• Mineral salts;
• Carotene;
• Pantothenic acid;
• Glucose;
• Fructose.

Beneficial properties for the body:

Beneficial features:

• Normalizes metabolism;
• Has a beneficial effect on the functioning of the nervous system;
• Used as a prophylactic against infectious diseases;
• Helps in the fight against excess weight;
• Has a diuretic effect;
• Normalizes the functioning of the kidneys, liver, gall bladder;
• Rids the body of waste and toxins;
• Normalizes blood pressure;
• Recommended for atherosclerosis;

Before storing, we will choose a contender...

Before you rack your brains about how to store kohlrabi cabbage, you should find those varieties that are genetically more resistant to storage without soil. They should be planted first next year.

There are two types of kohlrabi available in Russia: white (aka light green) and purple-skinned. But they both have a creamy yellowish or milky center.

For long-term storage, only stem fruits of late and mid-late varieties and hybrids are good. In this case, kohlrabi colored in purple and lilac tones are best preserved. These are representatives of such varieties as

• Giganta
• Violet
• Hummingbird F1
• Delicacy blue

Varieties with a milky greenish color are less suitable for long-term storage, but Kossak F1, Sonata F1 and Moravia store relatively well. At least after 45-60 days they do not lose their taste or texture, which is similar in appearance to a potato tuber.

When to harvest kohlrabi. Basic Rules

Kohlrabi cabbage: when to harvest and how to store?
Kohlrabi is a fairly early ripening crop. You can get up to three harvests per season. The first and second time, kohlrabi are not stored en masse, but selectively, as they ripen. And such cabbage is stored from 2-3 days at normal temperature to a month in the refrigerator.

Moreover, all varieties are suitable for this: both green and with purple peel. You just can’t miss the moment when the diameter of the stem fruit reaches 7-8 centimeters. After this, the kohlrabi becomes very rough both outside and inside.

Overgrown cabbage will lose its juiciness, become tough, fibrous and unsuitable for eating raw!

Some vegetable growers focus on the weight of the resulting stem crop. On average, summer harvest kohlrabi should weigh about 100 grams. Unlike early and mid-ripening ones, late-ripening hybrids often reach 500 - 600 grams. And under favorable conditions they can grow up to 10 centimeters in diameter.

To stock up on vitamins and health for the whole winter and even survive until the next harvest, you must follow the following rules:

• plant only purple-colored varieties, as they are more suitable for storage;
• The root crop is not cut, but pulled out of the ground by the roots;
• the roots are not washed, but only shaken off; they can be wiped with a soft cloth;
• the leaves are cut with a knife or sharp pruning shears, leaving petioles of 1-1.5 cm;
• put away in cold storage (underground, loggia) in boxes or simply folded into pyramids, lightly sprinkled with sand,
• the relative humidity in the storage room is optimally maintained at 95%, temperature - from zero to one degree;
• For storage, take uncracked, whole and healthy specimens of kohlrabi.

Late varieties with high keeping quality - “Violetta”, “Giant”, “Delicacy Blue”, “Kossak F1”.

To harvest kohlrabi, it is advisable to choose a dry, sunny day. Humidity doesn't really matter, but removing any vegetables in the rain means a much shorter shelf life.

If there was a light frost at night, we advise you to wait until noon, when the plant returns to normal in its internal functions.

The temperature for storing kohlrabi cabbage must be above zero. Ideally - 5 - 10 degrees.

To make it easier to pull kohlrabi out of the ground, it is useful to water the ground the day before harvesting. Read our articles on storing all types of cabbage at home and in a cellar or basement.

How to preserve stem fruits?

Summer residents who have received a rich harvest of kohlrabi often have a question: how to store kohlrabi cabbage so that its taste does not deteriorate? The storage itself is not that difficult. But before you start storing, you need to properly harvest the vegetable. This is done when the stem fruits reach the required diameter, the average value of which should be from 5 to 9 cm. If the kohlrabi manages to outgrow, its taste is reduced, the vegetable becomes rough, unsuitable for use in its raw form.

For long-term preservation, kohlrabi is harvested in October, but before frost sets below 3 degrees Celsius! Plants are dug up with roots. Then the leaves are carefully cut off, keeping the top intact. Although some gardeners store kohlrabi in the garden. Watch the video and see for yourself.

But usually, to save kohlrabi, they hide it in cellars, on frost-free balconies and loggias, and they can even be moved to the refrigerator if the harvest is small.

Basement, cellar, underground

After the stem fruits are brought into the house, you should immediately separate the leaves from the “bulb”. If you have a basement, subfloor or cellar where the temperature is maintained at 0-1°C and humidity from 86% to 94%, then it is suitable for storing kohlrabi. This cabbage may not spoil for up to 3 weeks in a row, even just laid out on shelves in the cellar.

Kohlrabi can be stored in the cellar for longer. To do this, you need to spread a layer of wet sand at least 7 cm thick over the floor of the basement. Afterwards, you need to stick the “heads of cabbage” of kohlrabi into it with their roots down, as if replanting them. This must be done at such a distance that they do not touch each other. This way you can store kohlrabi for up to two months.

Fridge

If there is no basement or cellar, storing kohlrabi is possible in the refrigerator. The main thing is to separate all the leaves in advance, as they will draw moisture from the root and it will become flabby. The stems (cuttings) can be left. This way, there will be no wound on the stem fruit into which bacteria that can cause rot can enter. The length of the cuttings should not exceed 7-10 cm.

Methods and conditions for storing ripe cabbage

Kohlrabi can be stored in the basement, refrigerator or balcony. Let's take a closer look at each method.

In the cellar

After harvesting or purchasing Kohlrabi cabbage, first of all, you need to remove the leaves , as they draw moisture and nutrients from the fruit, and they begin to wither faster. Only after this can the vegetable be moved to the cellar (basement or subfloor). The optimal temperature in the basement should be 0...+1°C, humidity - 85–94%. This vegetable, placed on shelves, can be stored for up to 3 weeks.

For longer storage of this variety of cabbage, sand is used. It is moistened and placed in a layer of 7–10 cm on the cellar floor. Then the fruits are placed on such a flooring with their roots towards the floor, slightly pressing them into the sand, as when planting. In this case, the heads of cabbage should not touch, but be at some distance. Under such conditions, stem fruits can be stored for up to 2 months.

In a refrigerator

If there is not enough Kohlrabi cabbage, you can store it in the refrigerator. To do this, you also need to remove the leaves from the head of cabbage. In this case, the stems (cuttings) must be left so that there are no wounds or damage on the stem fruit, in which microorganisms can quickly appear, causing the process of rotting. The length of such cuttings should not be more than 8–10 cm. Then the heads of cabbage are placed in the refrigerator in the vegetable department. You can store cabbage this way for up to 25 days. After this time, the cabbage loses its juiciness and becomes coarser.

Advice and comments so as not to fall into despair...

• It is forbidden to wash stem fruits before long-term storage! You just need to free them from the remaining soil.
• In the underground, where the humidity does not reach the required levels, containers with kohlrabi are dusted with damp sand or covered with thick polyethylene.
• To prevent rotting from occurring, in places where they are stored for a long time, do not tightly close boxes, bags, or chests with its stem fruits. Some air should come in. Especially if it is not possible to strictly adhere to the temperature regime.

By following all these tips for storing stem fruits, you can always please yourself and your loved ones with vitamin-rich dishes. Try storing kohlrabi until winter and tell us about your experience.

Adviсe

These recommendations will help preserve kohlrabi until spring:

1. For cabbage to grow juicy, the soil must be sufficiently moist. When the soil is dry, the stem fruits become hard, coarse and tasteless. Cold and heavy soil is also not suitable for growing kohlrabi.
2. It is best to sow seeds in a row at a distance of 40-60 cm, so that the optimal feeding area remains.
3. It is imperative to thin out the cabbage 5-7 days after the seeds germinate. Leave early ripening varieties at a distance of 10-15 cm from each other, late ripening varieties at a distance of 20-25 cm.
4. The best size for late varieties is 10-12 cm in diameter and 6-8 cm for early varieties. You should not overgrow stem fruits. Otherwise, the fibers will coarse, and the cabbage will become tough, tasteless, and lose its beneficial properties. It will also be impossible to store such heads of cabbage for a long time. Kohlrabi root can be stored for a long time, sometimes until summer.
5. When storing stem fruits in cling film, you need to periodically check it for condensation. If drops of water are found under the film, the old film should be thrown away. Dry the kohlrabi with a towel and replace the film.

Kohlrabi cabbage is one of the most unpretentious crops of the cabbage family, it grows well, is not afraid of frost, has many different storage methods, and contains a large amount of useful substances. It can be fried, pickled, boiled, stewed, cooked with casseroles, salads, or eaten raw. The diversity of this vegetable allows you to choose the most suitable variety of stem fruit for storage and cooking. Even a novice summer resident can grow kohlrabi.

How to store kohlrabi cabbage at home

Recently, many gardeners have begun to grow kohlrabi, a special type of white cabbage that forms a round stem fruit that has a good taste and beneficial chemical composition. In order for the fruits of this crop to remain fresh for a long time, you need to know the shelf life characteristics of different varieties of crops and possible methods of storing the product, as well as how to properly prepare vegetables before storing them in storage and create suitable microclimate conditions for them. More on all this later in the article.

Why store kohlrabi?

In winter, the body requires vitamins and microelements. Both are abundant in the juicy pulp of the stem fruit. It is considered dietary because it contains few calories. Due to its high concentration of vitamin C, the crop is called northern lemon.

Such a useful product is worth consuming. Kohlrabi cabbage is especially useful for babies and women during pregnancy. Dishes prepared from it improve metabolism, improve the functioning of the digestive system, and serve as a preventive measure for colorectal cancer.

Features of the influence of the kohlrabi variety on the shelf life index

Different types of kohlrabi cabbage are characterized by different degrees of shelf life, so before planting this crop on your site, you need to analyze information about the selected variety and decide how suitable it is for long-term storage.

• ripening time - the fruits of late varieties of kohlrabi have a denser structure and are stored better than early ripening varieties of cabbage;
• color of the vegetable - varieties with purple stems are best stored, and white-green varieties of cabbage can only remain fresh for a short period of time;
• resistance to lignification - during long-term storage, cabbage pulp often becomes hard, which leads to a deterioration in the taste of the product.

The following varieties of kohlrabi have the highest shelf life:

• Giant;
• Violet;
• Globe;
• Hummingbird;
• Kossak F1;
• Delicacy blue;
• Piquant;
• Gusto;
• Goliath blue;
• Sonata F1.

Choosing a variety for storage

There are many different varieties of this delicious vegetable: Korist, Vienna, Russian size and others. The earliest ripening variety is Korist. It ripens by mid-July and reaches 6-8 cm in diameter. Gigant, Vienna, Russian size are later varieties of kohlrabi. This type of cabbage grows until late autumn and reaches a diameter of 10-12 cm.

If you want to preserve the fruits for as long as possible, you should choose late and medium-type kohlrabi varieties, with a denser structure and good resistance to frost. For example: Giant, Kossak F1, Violetta, Globe, Russian size, Karatago F1, Azur, Blue Planet F1. They rarely crack or become woody.

Types of cabbage that ripen in June are best used immediately; they can be stored in the refrigerator for a couple of weeks - these are Moravia, Ateka, Sonata F1, Vienna White 1350 and others.
On a note!
The larger the kohlrabi in diameter, the tougher its root part.

Harvest time and preparation for storage

The pulp of overripe stem fruits quickly becomes hard, so you need to correctly determine the time for harvesting kohlrabi so that the product fully retains its taste and texture. The exact timing of cabbage harvesting depends on the characteristics of the particular variety, but this procedure is recommended to be carried out immediately after the diameter of the stem reaches 8 cm.

• choose a dry and clear day for harvesting - in rainy weather, vegetables absorb excess moisture and may rot during storage;
• the plant is removed from the soil along with the roots, pulling it out by the tops;
• the surface of the fruit must be protected from mechanical damage - scratches and dents cause rapid rotting of the pulp;
• vegetables are carefully cleaned with hands from earthen lumps;
• damaged and rotten stem fruits are not suitable for storage, so they are discarded;
• for long-term storage, the root system is not cut off, and the leaves are cut at a distance of about 2 cm from the stem;
• The collected cabbage is laid out in a dark and dry place for 1.5–2 hours to dry.

How to identify ripe Kohlrabi and harvest?

Kohlrabi needs to be collected on time, as an overripe vegetable loses its taste and nutritional value. The collection time depends on the planting date, variety, and method of cultivation.

Early varieties are usually planted in April and harvested in June, when their stems reach 6–8 cm. Then you can replant (June) and harvest in August. When using the seedling method, the seeds are sown in pots in March and planted in the ground in late April or early May at the age of 30–35 days.

Late varieties for winter storage are also best planted in June and harvested at the end of September or October. These varieties grow a larger stem, reaching a diameter of 10–13 cm, but harvesting can begin when they reach 8–10 cm.

Ways to store cabbage at home

At room temperature, kohlrabi cabbage can remain fresh for only a few days, so for longer storage the vegetable must be kept in special conditions. You can process the product by preparing tasty canned preparations from it, but in this case, kohlrabi will partially lose its taste and beneficial chemical composition. To be able to enjoy fresh vegetables until the coldest weather, they use various methods of storing them, listed later in the article.

In a refrigerator

In a city apartment, you can increase the shelf life of fresh kohlrabi cabbage using the refrigerator. This method allows you to keep the product fresh for up to 5 weeks, provided that the stem fruits have been properly prepared.

Basic rules for storing kohlrabi in the refrigerator:

In the cellar or basement

The most common way to store large quantities of fruit is in a cellar or basement. In such a room you can create optimal microclimate conditions under which the product will be stored for 3–5 months.

• the prepared stem fruits are placed in a box or wide basket, placing them not too tightly together;
• in a container with cabbage, pour a layer of wet sand so that it partially covers the vegetables, and then cover them with film, leaving a hole for free access of air;
• It is recommended to place boxes and baskets with cabbage on racks or gratings - this will protect the product from rotting and rodents;
• you can spread a layer of wet sand about 7–10 cm thick on the floor of the storage room and lay out kohlrabi on it, placing them at a short distance from each other, but this storage method can only be used if there are no pests and rodents in the room;
• each stem can be placed in a net and hung vertically from the ceiling at a distance of at least 3 cm from each other - at the same time, there must be air circulation in the cellar so that the suspended cabbage does not rot.

On the balcony

If a city apartment has a glazed balcony or loggia, where the air temperature remains above zero during the winter, then they are also suitable for storing the product. But this method allows you to keep the product fresh for only 1 month.

Basic recommendations for storing stem fruits on the balcony:

• you can vertically hang kohlrabi from clotheslines using wire hooks, securing them to the root part of the vegetables;
• cabbage is stored well in wooden boxes;
• if the air temperature on the balcony drops below 0°C, then it is necessary to provide a heating system.

Vegetables should be placed at a distance of 3–5 cm from each other so that they do not start to rot.

In the freezer

Fresh kohlrabi lasts the longest in the freezer. At the same time, it partially loses its original taste, but frozen vegetables can be used for 6–9 months.

1. Rinse the cabbage thoroughly under running water and peel it.
2. Cut the fruits into small pieces. Immerse them in boiling water for 2-3 minutes, and then immerse them in a container of ice water.
3. Place the blanched cabbage pieces in a colander to drain excess water. After this, lightly dry the vegetables by blotting them with a napkin.
4. Place kohlrabi in plastic containers or plastic bags, avoiding moisture getting inside the container. Place in the freezer.

You can grate the stem vegetables on a coarse grater and freeze them without blanching - this will preserve the maximum amount of nutrients in the cabbage.

In the cellar or basement

In a cellar or basement, you will be able to preserve kohlrabi until summer if you create optimal conditions for this.

You can do this in three ways:

1. Hanging. Stretch the rope or wire. Hang the heads of cabbage from it by the tops so that there is a space of 4-5 cm between them. Access to air for the fruits will provide them with protection from rotting. To prevent the kohlrabi from drying out, leave a wide bowl of water in the room, the evaporation of which will provide an optimal level of humidity.
2. In baskets, boxes or on racks. This storage method differs from the first in that the tops of the heads of cabbage are removed so that they do not rot. The fruits are laid out on the bottom of a box, basket or on a rack in one layer. You also need to increase the air humidity in the room using a basin of water.
3. In sand. This method is the most labor-intensive, but the most effective, as it prevents kohlrabi from becoming woody and drying out before summer. Prepare a basket or other non-airtight container. Place wet sand on the bottom. Then place a layer of cabbage heads, peeled from the tops, on top. Then sprinkle them with wet sand. You can add a few more layers on top. Cover the top of the container with polyethylene with holes. It will not allow the sand to dry out, but thanks to the holes it will not allow the fruits to rest. Additional moisturizing is not required.

Advice! If there are no ventilation ducts in the cellar, ventilate it periodically. This will help prevent rotting of the stored crop.

Useful tips for gardeners

Using the methods listed above, you can successfully store kohlrabi throughout the winter, but experienced gardeners advise using a few more tricks to extend the shelf life of the product.

The main ones are presented below:

• during short-term storage in the refrigerator, you can completely cut off the leaves and root part of the cabbage - this will reduce the evaporation of moisture;
• Before storing, harvested vegetables should not be washed - cabbage saturated with moisture is more easily susceptible to rotting;
• Sudden changes in air temperature in the storage should not be allowed - this will make the cabbage pulp hard and fibrous;
• if the air in the basement is too dry, then you can place containers of water in the corners of the room;
• when storing vegetables in the refrigerator, stem fruits must be stored separately from the tops - the leaves will absorb moisture from the cabbage, as a result of which its pulp will lose its juiciness;
• It is not recommended to keep kohlrabi at temperatures below -18°C - in this case, the vegetables lose most of their vitamins;
• You cannot refreeze cabbage - the product will completely lose its taste and lose its beneficial chemical composition.

Sources:

https://fermhelp.ru/kak-xranit-kapustu-kolrabi/ https://kapusty.ru/kak-hranit-kolrabi.html https://fermer.blog/bok/ogorod/kapusta/raznovidnosti-kapusty/kolrabi /7565-kak-hranit-kapustu-kolrabi.html

Storage conditions and periods

The dependence of the shelf life of kohlrabi on the chosen location or storage method is shown in the table below:

Shelf life of kohlrabi (table)

During storage, it is important to maintain the temperature no higher than 0-2 °C, humidity - within 95-100%. It is desirable that air circulate freely in the room, which will prevent the growth of mold and bacteria. If the conditions are met, it is possible to keep vegetables fresh for a long time.

Do you know that…

To provide the necessary humidity, just place a container of water in the storage and add liquid as it evaporates.

Preparing cabbage

To prepare cabbage for canning, follow these steps:

• rinse all vegetables thoroughly with water and dry them;
• before storing kohlrabi in the cellar, remove all its leaves and place them in a dense layer in a box, roots down;
• remove all damaged areas and those parts of the cabbage that have begun to rot.

By following these steps, you can easily preserve the product and store it in a convenient place for you.

How to choose and prepare cabbage for winter storage

For storage you need to select the densest, heaviest heads of cabbage.

When purchasing in a store, you need to pay attention to the condition of the topmost leaves - they should be rich green in color and elastic. Dry cover leaves indicate that the head of cabbage was cut from the garden a long time ago - such products will not be stored for a long time

If the crop is grown at home, then the heads of cabbage can be left in the beds until the air temperature drops to -5...-7°C.

This approach helps improve the taste and extend the shelf life of cabbage. If the autumn is rainy and warm, then harvesting is postponed until the end of October - mid-November. Wet forks are very poorly preserved, so 5-6 days before cutting they need to be covered with film so that they have time to dry. If you plan to store the heads of cabbage with roots, then dig up the plants. If the root is not needed, cut it with a sharp, clean knife.

Important! Heads of cabbage lighter than 500 g will dry out quickly, so it is better to send them for quick processing. Next, all products need to be sorted

For storage, select heads of cabbage weighing at least 500 g, dense, green, without signs of damage by diseases and pests. Products prepared for storage are sprinkled with crushed chalk and laid out in a dry room on shelves or fabric matting. The forks are left in this state for 2-3 days. Then shorten the stalk to 3 cm

Next, all products need to be sorted. For storage, select heads of cabbage weighing at least 500 g, dense, green, without signs of damage by diseases and pests. Products prepared for storage are sprinkled with crushed chalk and laid out in a dry room on shelves or fabric matting. The forks are left in this state for 2-3 days. Then shorten the stalk to 3 cm.

Properties of kohlrabi - harm and benefit

Useful properties of kohlrabi

Kohlrabi cabbage, in addition to a large amount of vitamin C, which is why this species is called “lemon from the garden” or “northern lemon,” also includes vitamins A, B, B2 and PP, vegetable proteins, carbohydrates, mineral salts, magnesium, calcium, potassium, phosphorus, cobalt, iron, pantothenic acid, carotene, glucose and fructose.

Kohlrabi helps normalize metabolism, so it is indicated for those who have been losing weight for a long time, painfully and want to consolidate their success. The B vitamins contained in the product help strengthen the nervous system. Kohlrabi has a diuretic effect and removes excess fluid from the body well, cleansing it of toxins and helping to eliminate dysfunction of the liver, gall bladder and kidneys, and relieves inflammation in the stomach and intestines.

Due to the presence of sulfur-containing substances in it, kohlrabi cabbage is a good preventative against colorectal and colon cancer. For hoarseness, inflammation of the oral cavity and cough, diseases of the stomach, intestines, spleen, kidneys, liver, and anemia, kohlrabi juice is very useful. For hepatitis and cholecystitis, it is recommended to drink a quarter glass of kohlrabi juice mixed with a tablespoon of honey 3-4 times a day for two weeks. In folk medicine, pulmonary tuberculosis and asthma are treated with a decoction of kohlrabi tops.

Kohlrabi cabbage is recommended by nutritionists for baby food. In cooking, kohlrabi is used to make salads, it is stewed, baked, stuffed with meat or other vegetables. In many countries, in addition to the stem fruit, young kohlrabi leaves are used for food, which are just as healthy as the stem fruit. They are placed in salads, soups, borscht, and boiled or stewed mature kohlrabi leaves, after chopping, can be used as a side dish or made into pancakes.

We offer you some wonderful kohlrabi dishes:

• chops: peel the kohlrabi and cut it into slices 1-1.5 cm thick, boil them for 5-7 minutes in salted boiling water, remove with a slotted spoon and let cool, then grate with spices, roll in flour, dip in leison and fry on both sides until browned. Kohlrabi chops are served with mayonnaise or sour cream sauce with garlic;
• puree soup: peel and chop 2 kohlrabi, boil them until tender, rub through a sieve, dilute with broth in the amount of 3.5 cups, add salt and boil the puree soup over low heat for 2-3 minutes, remove from heat, let cool slightly, add raw egg yolk, whipped with half a glass of cream and 40 g of butter, into the soup, mix thoroughly, and before serving, add 120 g of boiled mushrooms. Serve the creamy soup with croutons;
• salad: chop 450 g of kohlrabi on a coarse grater or cut into thin strips, 250 g of boiled chicken fillet and 300 g of pineapple - fresh or canned - cut into cubes, add salt to taste, mayonnaise, hot pepper, mix thoroughly, sprinkle with lingonberries and herbs;
• salad: grate 300 g of peeled kohlrabi (preferably on a Korean grater), cut one apple into strips and sprinkle it with lemon juice to prevent it from darkening. Chop a handful of peeled walnuts, but not too finely, cut 100 g of fetax cheese into cubes. Combine all the ingredients, add a few mint leaves, pour over the oil and stir.

Kohlrabi cabbage - contraindications

Kohlrabi cabbage is contraindicated for people suffering from high acidity. The most dangerous vegetables are those that grew not in open ground, but in greenhouses or greenhouses, because, like the stalk of white cabbage, the kohlrabi stem can accumulate nitrates and other unhealthy substances that cause all sorts of diseases. That's probably all you need to know about the dangers of kohlrabi.

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Selection and preparation of kohlrabi

To get a delicious snack, it is important to choose the right main ingredient. Basic Rules:

1. Late varieties of any cabbage have denser flesh, are stored longer and remain crispier in appetizers. Therefore, they are suitable for preservation and pickling.
2. It is better that the edible part of kohlrabi is the size of a tennis ball. This indicates its ripeness and sweet taste. Cabbage that is too small will be bland, while cabbage that is too large will have a cottony texture.
3. If the stem has dark and rotten spots, cracks, mold and other traces of disease, it is not used for harvesting. Otherwise, the product will quickly deteriorate.
4. The stem should be elastic, hard and smooth. Limp specimens have been lying on the counter for a long time, have lost most of their useful properties and are not suitable for harvesting.

Storing white cabbage in winter: 6 important rules

Cabbage is revered and eaten by all nations of the planet, because this vegetable is both tasty and healthy. Hundreds of recipes have already been compiled into real books, dozens of dozens of varieties are actively cultivated throughout the planet. Long ago we learned how to store and ferment cabbage - this helped us survive the long, cold winter and dramatically expanded our meager winter diet.

I’ll tell you about the basic rules and methods for properly storing cabbage in winter.

1. Let the cabbage wilt before storing

• After cutting, the cabbage is stacked in small piles if there are a lot of cabbage heads.
• Or they are simply scattered on a flat and dry surface so that the covering, outer leaves wilt a little and are less brittle.

2. Do not cut off the stalk and covering leaves

Before storing the head of cabbage, you need to leave the stalk and a couple of covering leaves. They will serve as a kind of “cover”, protecting the cabbage from injury and disease.

Choose only those heads of cabbage whose stalk is not severely chopped off, but sticks out a little - according to statistics, such heads of cabbage are stored better and longer.

3. Don't mix varieties

Often, due to inexperience, we try to plant everything that has grown in the garden. This also applies to cabbage varieties. This is a big mistake, because you cannot mix different varieties of cabbage during storage. Why?

Different varieties relate to storage differently. They can begin to rot at the most unexpected moment and in the most inconvenient place. In addition, it creates inconvenience during consumption. After all, cabbage for storage must be cut at the stage of consumer maturity, and by waiting for the last head of cabbage to “fit”, we thereby ruin the rest. They are overripe and will not last long - they will begin to grow.

4. Chalk the cabbage

To protect the heads of cabbage from rot, follow the advice of “experienced” vegetable growers - before storing the cabbage, pollinate the cabbage with ordinary chalk. This will help dramatically reduce the likelihood of rot occurring.

In addition, before storing for the winter, inspect the heads of cabbage themselves; perhaps small spots on the heads are already present - they cannot be put away for storage.

5. Check the kaputs in storage

During storage, try to periodically check the heads of cabbage. If you notice that some leaves have begun to deteriorate, remove them immediately.

Sometimes storage facilities, especially those without fresh ventilation, should be ventilated; this should be done at least once every 10-15 days.

6. Eat cabbage “one at a time”

When choosing heads of cabbage to use, take first those that are beginning to dry out or become warm. You can notice this by carefully examining the stalk.

Just as a fish rots from the head, so cabbage begins to spoil from the stalk!

Photo: store heads of cabbage with stalk and covering leaves

Canned cabbage

The simplest classic option for harvesting cabbage stems for the winter.

Ingredients:

• kohlrabi - 5-6 pcs.;
• dill - 4 branches;
• hot pepper - 1 pc.;
• garlic - 4 large cloves;
• salt - 2 tsp. with a slide;
• sugar - 2 tsp;
• coriander seeds - 1 tsp;
• vinegar - 4 tbsp. l.;
• water - 0.5 l;
• bay leaf - 4 pcs.;
• allspice peas - 6 pcs.

This is interesting: Recommendations from experienced housewives on whether it is possible to pickle early cabbage for the winter

This amount of ingredients is enough for 2 half-liter or 1 liter jars. If desired, cherry and currant leaves are added to the appetizer.

How to marinate:

1. Kohlrabi is washed, peeled, cut into 4 parts. Each is cut into quarters 0.5–1 cm thick.
2. Cover the cabbage with water and cook over low heat for 10 minutes. Then put it in a colander and allow the water to drain.
3. Dill is washed and divided into sprigs (the hard stem is thrown away). The garlic is peeled and cut into thin slices. The peppers are washed, cut into rings and seeds removed.
4. Prepare the brine: pour water into a pan, add salt, sugar, peppercorns, and bay leaf. The mixture is boiled until sugar and salt dissolve, then vinegar is poured in and immediately turned off.
5. Coriander, pepper, garlic and dill are poured into the bottom of sterilized jars. Place boiled cabbage slices on top. Everything is filled with brine.
6. The jars are placed in a pan with cold water so that they are in the liquid up to their shoulders. Boil water over low heat for 25–30 minutes.
7. The containers are rolled up with sterilized lids, turned upside down, wrapped in a warm blanket and left to cool completely.
8. Store the blanks in the pantry or basement. They will be ready for use no earlier than in 2 weeks.

Advice! Jars of vegetables are sterilized not only in boiling water, but also in the oven. To do this, place them in a cold oven on a baking sheet, set the temperature to +150°C and leave for 30 minutes.