Storage
In a cool, dry place (12-15ºC), kohlrabi will keep for 2 days. In the fridge, you can keep kohlrabi for up to 1 week.

Cut kohlrabi can be kept in the fridge. You can wrap it in cling film or put it in a sealed storage container.

You can store raw kohlrabi in the freezer (at a minimum of -18°C) for up to 12 months. Blanch the kohlrabi briefly for 2-4 minutes before freezing. You can then store the kohlrabi in a tightly sealed plastic bag or container.

Do you have any leftover cooked kohlrabi? Then you can keep this in the freezer for 3 months.

How can I tell if kohlrabi is no longer good? Pre-cut kohlrabi gives off a sour smell, becomes limp or mouldy. You can quickly recognise decay by smelling, looking or tasting.

Preparing
Before use, cut the stems from the tubers.

Peel the tubers, cut into slices and then into cubes or strips.

You can also grate or shave raw kohlrabi for use in salads.

Cook fresh kohlrabi in a little water for 15 to 20 minutes until al dente. Then drain and season with nutmeg.

Kohlrabi are also suitable for stuffing.

Storage times

Raw
Refrigerator: 1 week
Cool place: 2 days
Frozen (blanch for 2-4 minutes first): 12 months

Raw (cut)
Refrigerator: 2-3 days

Cooked
Refrigerator: 2 days
Frozen: 3 months

Preparation times

Cooking: 10 - 13 minutes
Stewing: approx. 15 minutes
Microwave oven: 3 - 4 minutes
Braising: approx. 15 minutes

Cleaning kohlrabi

See preparing.