Kohlrabi is a vegetable in the same family as cabbage. Its taste is sweeter and milder, tasting more like a cross between a cucumber and broccoli, even though it does look like an odd combination of the two vegetables. Because it is fat-free, low in sodium, low in calories, high in vitamin C, and high in fiber, kohlrabi is becoming increasingly popular.
Fortunately, there are a few ways to determine whether kohlrabi is good or bad. Everything hinges on how you prepare it. The bulb can be eaten raw or, if it’s large, sliced or peeled before consumption. Additionally, keeping the skin on prevents the meat from turning brown when cooked. If you’re unsure, keep reading for advice on deciding if kohlrabi is safe to eat.
What is Kohlrabi?
German turnip, also known as kohlrabi, is a type of cruciferous vegetable. Instead, it is related to cabbage, broccoli, and cauliflower and is a member of the Brassica, also known as the mustard family.
Some people have compared kohlrabi’s unusual appearance—multiple stems sprouting from the bulb—to an alien plant. It has long, leafy stems and a round, typically violet, light green, or white bulb. The interior is always white-yellow.
Although it is a little sweeter, the flavor and texture of kohlrabi are comparable to those of cabbage and broccoli stems. Its slightly crunchy leaves and stems can be prepared similarly to collard greens in the kitchen. The bulb can be roasted or sautéed in addition to being frequently used in salads and soups.
How to Tell if Kohlrabi is Bad?
There are some things you can look for to determine whether kohlrabi is bad. Check the kohlrabi’s color first. Brown or yellow indicates that something is likely past its prime. Smell the kohlrabi next. It is likely bad if it smells sour or off. Touch the kohlrabi last. It’s bad and must be thrown out if it’s mushy.
Avoid eating any vegetables that have dark spots on them. It shows signs of dryness and turns mushy and soft when cut. The bulbs must be firm and tender if kept cold. After use, keep chlorofluorocarbons in the fridge for a few weeks. This sweet and mildly spicy cabbage has a distinct sweet and mildly spicy flavor. It becomes tender and sweet when cooked (as it would in turnip and parsnip). After the flesh has been peeled and cut into chunks or slices, blanch it in a pot for about three minutes.
Cut the callus tissue on your kohlrabi and eat it as soon as possible if you’re not sure it’s bad. However, if it’s split, you shouldn’t eat it. The roots are very woody and not edible. The roots are very woody and not edible.
Checking the size is another suggestion. When the stem is at least 2 inches in diameter, and the leaves are between 2.5 and 4 inches wide, kohlrabi is at its best. The bigger ones won’t be edible. They can be separated from the stem and kept in the refrigerator for two to three weeks. By doing this, you can ensure that the kohlrabi you are purchasing is toxic-free and fresh.
What does Kohlrabi Taste Like?
Taste-wise, kohlrabi is similar to the peppery interior of a broccoli stem. It combines a little peppery spice from turnips or radishes with the sweetness of the broccoli. When cooking kohlrabi, consider adding a little sugar to highlight its sweetness.
An unusual-looking vegetable with a bulbous protuberance at its top is kohlrabi, also known as a head of cabbage. This variety of cabbage comes from the same family as kale, broccoli, and cauliflower. It can be eaten raw or cooked and has an earthy flavor that many people like. The best time for kohlrabi growth is from early spring to late autumn when the weather is pleasant, and the plant is at its best. Depending on your preferences, you can eat raw, cooked, or pickled. This food is high in vitamin C and low in fat and calories. Additionally, it has fiber added to it, which helps with digestion and other bodily functions.
How Should Kohlrabi be Cooked and Stored?
The stems and leaves of kohlrabi can be sold with or without them.
Kohlrabi pieces should be stored in the refrigerator in an airtight container after cutting or slicing. If you only have the bulb, keep it in the refrigerator in a sealed bag. Wrap the remaining bulb portion tightly in plastic or beeswax if you have cut off a piece and want to store it.
Both whole and cut kohlrabi bulbs should keep for up to a week with proper storage.
Additionally, kohlrabi sold with stems and leaves should be kept in the refrigerator in a sealed bag. The bulb will last longer than the stems and leaves, which may begin to wilt in a few days.
Use the stems and leaves as soon as possible if you intend to use them. While slightly wilted stems or leaves can still be used, you should toss them if they are discolored or have an off-putting smell.
Start by using a knife to cut off the stems and leaves from the kohlrabi. If you intend to include them in recipes, chop them up.
Next, peel the kohlrabi bulb’s skin using a paring knife. Despite being edible, it is frequently tough, so most people remove it.
Finally, cut the kohlrabi into the shape and size pieces you prefer. Kohlrabi can also be spiralized into “noodles” or grated using a cheese grater.
Enjoy raw or cooked kohlrabi. It may be roasted, grilled, sautéed, or boiled.
In the refrigerator, cooked kohlrabi can be kept in an airtight container. It could last a few days, depending on how it was made.
How to Select Kohlrabi?
Whenever kohlrabi is available, look for it. From mid-spring to mid-fall, kohlrabi is at its best.
Pick a compact size. Try to find kohlrabi bulbs about the size of a tennis ball or about 3″. They have a flavor reminiscent of peeled broccoli stems. The sweeter and more tender bulbs are the smaller ones.
Larger bulbs should be avoided because they will taste sharper and more woody. Additionally, their peel is thicker.
Pick smooth skin. Choose kohlrabi bulbs with even skin that is free of cracks and bruises.
Select healthy, green leaves. If purchasing a whole kohlrabi with the leaves still on it, look for leaves that are firm to the touch and dark green. The leaves still on kohlrabi plants are frequently fresher than those removed from the bulbs.
Avoid leaves that are yellow or wilting.
Don’t worry about the bulb’s color. The bulb’s color is less significant than the color of the leaves, which should also be considered. Kohlrabi bulbs can be white, green, red, or purple. The inside of kohlrabi is always a light yellow color after being peeled.
Pick a robust bulb. The ideal kohlrabi bulb ought to be substantial.
What Exactly is Purple Kohlrabi?
The color of purple kohlrabi ranges from dark violet to light lavender. Purple kohlrabi must also be completely peeled before use, like green kohlrabi. Once peeled, it resembles green kohlrabi in both appearance and flavor. The leaves are also edible, giving dishes their lovely purple color.
Conclusion
Kohlrabi is a simple, adaptable ingredient to your recipes if you want to try out new vegetables. It contains a good amount of fiber, which is crucial for digestion and a healthy gut. Nutrients found in kohlrabi have been linked to several health advantages. Along with supporting your immune system, its abundant nutrients and plant compounds may reduce your risk of heart disease, certain cancers, and inflammation.
While it’s crucial to recognize healthy vegetables by their appearance and aroma, kohlrabi is a good option for your diet. Each cup of calorie-rich vegetable has about 36 calories. It also contains a lot of potassium, folate, and vitamin B6.
