Pieces are made from tuber
A whole frozen kohlrabi is unwieldy to process. It won't cut and it just takes too long to defrost. That's why kohlrabi is cut into small pieces before freezing. Whether cubes, strips or slices is entirely up to you. Before that, however, the tuber must be freed from inedible components.
- Peel the peel thinly with a peeler
- Generously remove woody areas
- Kohlrabi - in the garden only in summer, in the chest at any time!
- Storing kohlrabi tubers - but how?
- The farmer orchid can tolerate frost, but is not hardy
Even if the kohlrabi is peeled before freezing, it should still be washed beforehand. Impurities adhering to the shell can get onto the pieces via hands.
The question: freeze raw or blanched?
The common recommendation is: blanch. But there are enough voices in favor of raw freezing. In terms of taste, no difference should be noticeable. You can test it yourself and keep the better variant for the future. Again the two options:
- Freeze raw kohlrabi pieces
- Freeze blanched kohlrabi pieces
Freeze raw - the quick option
Is the kohlrabi washed, peeled and cut into small pieces? Then put it in the freezer bag. The air is pushed out and the bag is tightly closed. The kohlrabi is ready for the freezer.
Blanching - the proven method
- Heat salted water in a large saucepan.
- In a large bowl, put ice water within easy reach.
- Blanch the kohlrabi pieces for about 2 to 3 minutes, depending on their size.
- Take the pieces out of the boiling water and immediately add them to the ice water.
- Take them out of the ice water after they have cooled down sufficiently.
- Spread the kohlrabi out on paper towels where it can drain.
Fill the freezer container
Every type of freezer container is ideal for kohlrabi. As soon as the pieces have completely cooled and dried, they can find their permanent place in them. You can put all the pieces in one container, but it is much better to portion them appropriately.
The frozen shelf life for this delicious vegetable is one year.
Thawing is not necessary
While fresh kohlrabi is a wonderful, healthy snack, the frozen and thawed version lacks the typical bite. That is why the frozen pieces are preferred for cooking.
Put the frozen pieces in the boiling food immediately after removing them from the freezer. The heat of the food is sufficient for it to defrost and continue cooking in no time. The small pieces are ready to eat within a few minutes.
Conclusion for quick readers
- Kohlrabi time: harvesting takes place in summer; the offer is great and the price low
- Suitable for freezing: Only fresh tubers are delicious raw; they can be frozen for cooking food
- Bulb or pieces: Whole deep-frozen bulbs are impractical, it is better to freeze pieces
- Preparation: Peel the kohlrabi thinly and cut into cubes, strips or slices
- Tip: Wash the kohlrabi before peeling, soiling can stick to your hands
- Blanching: Blanch for 2 to 3 minutes; Quench in ice water
- Alternatively: freeze kohlrabi pieces raw; should also work well
- Freezing: portion cooled kohlrabi pieces, fill into suitable freezer containers and freeze
- Shelf life: Frozen kohlrabi can be kept for one year
- Defrosting: Put undefrosted in the boiling food and finish cooking in a few minutes
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- Order here cheaply as an A3 print for your kitchen
- as a free PDF file to print out yourself