Recipes for preparing kohlrabi cabbage for the winter with and without sterilization

Kohlrabi is a little-known and almost exotic vegetable for most housewives in our country. Kohlrabi cabbage is a close relative of regular white cabbage. In Northern Europe it has been known since the sixteenth century. But here in Russia, kohlrabi salad was not prepared for the winter, and recipes were not passed down from generation to generation. But in vain. After all, kohlrabi cabbage, undeservedly deprived of attention, is rich in a huge amount of substances beneficial to the human body:

• vitamins A, C and group B;
• iron, potassium, calcium, cobalt, phosphorus, magnesium;
• enzymes, plant fiber and proteins -

This is not a complete list of useful components that are found in this unusual representative of the cabbage family.

In European national cuisines there are many dishes made from fresh kohlrabi. But winter preparation from this fruit is considered no less tasty and healthy. As a savory snack, it is perfect for any holiday table.

Useful tips

Before you start canning kohlrabi, let me give you some useful tips:

1. Kohlrabi is a cabbage with a very dense fruit structure. For canning, it is best to cut it into thin long slices or grate it on a regular grater to prepare carrots in Korean.
2. The choice of spices and herbs is limited only by the imagination and personal preferences of the hostess and her family members. Don't be afraid to experiment!
3. To prepare the marinade, it is best to use apple or wine vinegar. The marinade will be softer and more flavorful.
4. All vegetables should be washed well and dried well with a towel. Before the canning process, you must first peel all vegetables.

Recipes for preparing kohlrabi cabbage for the winter are simple and available for canning at home.

Preparing cabbage

In order for the stem fruit to provide the body with maximum benefits, it is best to consume it immediately after ripening. Shredded young tops and chopped fruits are used for salads, eating with sauces, seasonings, and preparing a variety of cold and hot dishes.

Preserving the remaining cabbage harvest requires little more effort than using it immediately for food. The plants will need to be thoroughly washed to remove dirt and dried. Then you can start sorting, choosing completely healthy specimens, clearing the remaining cabbage of rot and damage. Evidence of a conscientious attitude towards the preparatory stage is the complete use of all healthy samples.

Winter salad with kohlrabi and carrots

This winter kohlrabi cabbage salad is very easy to prepare. Even a novice housewife can handle it. At the same time, even picky gourmets will like the result.

Ingredients:

• 600 grams of kohlrabi cabbage;
• 150-200 grams of carrots;
• 6-8 peppercorns (allspice);
• 2-6 cloves of garlic;
• 5-6 sprigs of fresh celery.
• half a liter of water;
• 0.5 tablespoon of salt;
• 50 grams of sugar.
• 50 grams of table, wine or apple cider vinegar, 9%.

Cooking method:

Pour water into a saucepan or saucepan, add peppercorns, salt, vinegar and sugar. Boiling time for the marinade is 7-10 minutes.

Mix grated (clean and dry) carrots and cabbage in a container of suitable size.

Wash the lids and jars thoroughly (it is advisable to rinse with boiling water).

Place garlic and celery sprigs at the bottom of the jar in advance.

Pack the carrots and cabbage tightly into the jar.

Pour in the boiled marinade. Sterilize jars (0.7-1 l) for 15-25 minutes.

Roll up the lids. Turn it upside down and wrap it in a warm blanket or blanket.

Cool the jars to room temperature and store in the refrigerator or cellar.

Kohlrabi recipes: various options for the winter

Kohlrabi cabbage is a very healthy and tasty vegetable, but, unfortunately, not everyone knows what to cook from it, much less how to store it in winter. In addition to fresh storage, stem fruits can be stored in the cellar as winter preparations. Recipes for preparing kohlrabi for the winter will preserve all its benefits and help diversify your diet.

Pickled kohlrabi

Ingredients:

Marinade:

• 55 gr. salt;
• 75 gr. Sahara;
• 100 ml fruit vinegar or 5%;
• spicy herbs, spices;
• 1 liter of water.

Cooking method:

1. We clean the young tuber from leaves and peel, wash it, and cut it into small slices.
2. Immerse the prepared pieces in water acidified with vinegar and boil for 5 minutes.
3. We put the workpiece in a colander, let it cool, and put it in small jars.
4. Separately cook the brine. Salt the water, sugar it, boil it. After cooling, add acetic acid. Pour into jars, add dill, garlic, and basil if desired. Close with lids.

Salted kohlrabi

Ingredients:

• 5 kg of young kohlrabi tubers;
• 4-5 sprigs of celery;
• 3-5 tbsp. l. salt;
• 40 gr. garlic;
• 100 gr. bitter capsicum;
• 30 gr. mixtures of spicy seeds (dill, basil, fenugreek, savory);
• 5 liters of water.

Cooking method:

1. We clean the cabbage from the leaves and remove the skin.
2. Wash the celery and place it in the bottom of a jar or tub, alternating with spices. Place the stem fruits on top of the spices and herbs.
3. Fill with brine. Close tightly for pickling for a month.

You can pickle the leaves along with the tubers. They are washed, finely chopped and placed on the bottom along with the greens.

How to cook kohlrabi tasty and healthy

Kohlrabi itself is a storehouse of vitamins and microelements. Most recipes for preparing this vegetable involve heat treatment, and as you know, when exposed to high temperatures, vegetables lose some of their vitamins. To make preparations with stem fruit tasty and healthy, their composition can be supplemented with other vegetables.

Winter vitamin mixture from kohlrabi

Ingredients:

• 300 gr. kohlrabi;
• 300 gr. cauliflower;
• 300 gr. white cabbage;
• 300 gr. carrots;
• 1 bunch of parsley stems;
• 1 bunch of celery stalks;
• 1 kg parsley root;
• 300 gr. celery root;
• 5 pieces. red sweet peppers;
• 5 pieces. green sweet peppers;
• 17th century l. salt.

Cooking method:

1. We clean the vegetables, wash them, and dry them to remove excess moisture.
2. Cut the vegetables into convenient pieces and grind them in a meat grinder.
3. Mix the finished puree thoroughly with salt, place it in glass containers without sterilization, and close tightly with nylon lids.

We put them in a cool place for storage, after wrapping the jars with parchment.

Storing kohlrabi cabbage in winter

Storing kohlrabi cabbage is as varied as the recipes for its preparation. It can be stored fresh or dried, canned or frozen. The difference between all this is only in the storage location and period.

In the cellar

This is the most reliable method of long-term storage of kohlrabi, allowing you to preserve all the benefits. The shelf life in this case is all winter. This storage can be done in several ways:

1. The stem fruits are cleared of leaves, placed in wooden boxes or baskets along with the roots, crushed on top with wet sand and covered loosely with film. Stem fruits should never be washed in water. They can be lightly cleaned of soil, but not wet.
2. Wet sand is scattered on the floor of the cellar or in a special wooden compartment, and the tubers are stuck into it with the stalk down. This is a kind of “transplantation” of kohlrabi into the cellar for the winter. Planting is done at a distance from each other. Vegetables should not touch each other.
3. Storage as a winter preparation.

Freezing

The method is no worse than the previous one. If everything is done correctly, kohlrabi will retain its beneficial properties and taste. The shelf life of frozen kohlrabi is 9 months.

1. The tubers are thoroughly washed, cut in half, into several identical parts, or grated.
2. The prepared raw vegetable is placed in bags, wrapped tightly and placed in the freezer.

Before freezing, it is better to blanch the cabbage for 3 minutes, then pour cold water over it.

Cold storage

Another way to store kohlrabi is in the refrigerator. The method is also reliable, but not long-lasting, only 2-3 weeks.

The head of cabbage is wrapped in a damp cloth or parchment, placed in a plastic bag, tied tightly, releasing the air, and placed in the refrigerator.

Dried storage

Dried kohlrabi is an excellent seasoning for soups, salads and baked meats. Can be stored for a year or more in the right conditions.

1. A young head of stem fruit is cleaned, washed, cut into cubes about a centimeter, and blanched in acidic water (1 teaspoon of citric acid per 1 liter of liquid) for 5 minutes.
2. Drain in a colander and dry off excess moisture.
3. Place on an oven rack or in a dryer and dry at a temperature of 60 degrees.
4. The finished product is crushed into powder or stored in dry cubes in a tightly closed container in a dry, dark place.

Kohlrabi: quick preparation for the winter

There are times when there is no time to tinker with winter preparations for a long time. For this case, there are also recipes for canning kohlrabi cabbage. They don’t take too much time, but they bring a lot of benefits and add variety to winter dishes.

Kohlrabi salad with carrots

Ingredients:

• 600 gr. young tubers;
• 150 gr. carrots;
• 40 gr. garlic;
• 5 sprigs of celery;
• 6 peas of allspice.

Marinade:

• 500 ml water;
• 1/2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 ml 9% vinegar.

Cooking method:

1. Wash the stem fruit, clean it, chop it into thin long strips, put it in a deep bowl. A Korean carrot grater is ideal for shredding.
2. We also wash the carrots, peel them, chop them in the same way as kohlrabi, and put them in the same bowl.
3. Mix the vegetables.
4. Place celery branches, pepper, and garlic in prepared jars. Top with vegetable mixture, lightly compact.
5. In a small saucepan, bring water to a boil, add salt, sugar, add acetic acid, bring to a boil, turn off.
6. Pour hot brine into jars and cover with lids.
7. Place a cloth on the bottom of a large saucepan, place the jars with the preparation, pour warm water up to the neck of the jars. Boil for 20-25 minutes.
8. Twist it, turn it upside down, wrap it warmly until it cools completely. We put it away for storage.

Mushroom salad with kohlrabi

Ingredients:

• 1 kg of stem fruits;
• 1 kg of any mushrooms;
• 1⁄2 kg. carrots;
• 1⁄2 kg. Luke;
• 0.25 l vegetable oil;
• 1.5-2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 175-200 ml of any vinegar (9%, wine, apple).

Cooking method:

1. We clean and wash the vegetables.
2. Finely chop the onion.
3. Three carrots on a grater.
4. Cut mushrooms and kohlrabi into cubes.
5. Boil the kohlrabi in salted water for 10 minutes after boiling.
6. Fry the onions and carrots in oil (the onions should become transparent).
7. Add mushrooms and cabbage to the frying, simmer for half an hour over low heat.
8. Salt, sugar, add vinegar and continue to simmer for another half hour.

Distribute the finished salad into sterilized containers, close with lids, and store in the cellar or refrigerator.

Is it possible to preserve kohlrabi leaves?

Not only the kohlrabi tuber is eaten, but also its leaves; they are also rich in vitamins. They are often added to soup, borscht, salads, stewed, side dishes, and vegetable cutlets. In addition, as mentioned earlier, the leaves can be added as greens when pickling stem fruits. In Abkhazia, a spicy dish with Acharkhalchapa nut is prepared from salted kohlrabi leaves.

How to store cauliflower (video)

Well, preserving all the benefits of kohlrabi is not so difficult. There are many recipes and methods for this to suit every taste. The main thing is to choose what you like and strictly follow the recipe.

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Source: https://dachadecor.ru/udachnaya-konservatsiya/retsepti-prigotovleniya-kolrabi-raznoobraznie-varianti-na-zimu

Kohlrabi and onion salad

This very simple salad of kohlrabi and onions is prepared for the winter just as quickly as the previous one. But the taste is completely different. After all, instead of carrots, onions are the second main component here. You can use either regular turnips or salad white or red onions. Pickles will only benefit from this.

Ingredients:

• 2 medium-sized kohlrabi cabbage fruits;
• large onion;
• 4-6 peas of allspice;
• 1-2 bay leaves.
• 1 liter of water
• 30 grams of salt;
• 50 ml vinegar, 9%;
• 100 grams of sugar.

Step by step recipe:

Bring the water to a boil, add salt and sugar. Boil until the salt and sugar crystals are completely dissolved.

Cut clean and dry kohlrabi fruits into thin long strips (about a centimeter wide). Boil for five minutes, discard the cabbage in a colander, and leave to drain thoroughly.

Finely chop the pre-washed and peeled onion.

Mix the onion and strips of boiled kohlrabi in a common container.

Place the vegetables tightly in pre-sterilized liter jars, after placing a bay leaf and peppercorns on the bottom.

Fill the jars with marinade, add 1 tablespoon of vinegar to each and sterilize for 45 minutes at a temperature of about 90 degrees.

We twist the jars and wrap them in a warm blanket. Cool and store in a cool place.

The video shows a similar salad recipe, but without vinegar.

Recipes for preparing kohlrabi for the winter

Experienced housewives know how to diversify the menu for their family, sometimes using even the most unexpected products. Few people take kohlrabi cabbage seriously, but it is this variety that chefs call the queen, thanks to its excellent taste and juicy structure. Recipes for cooking kohlrabi include hot dishes, winter preparations, salty or spicy snacks.

Kohlrabi recipes include hot dishes, winter preparations, salty or spicy snacks

Pickled cabbage

Marinated kohlrabi can be prepared deliciously and at the same time healthy. Such preparations can be stored all winter; cabbage can be served as an independent dish, as an appetizer, or as an ingredient for salads.

To prepare pickled kohlrabi, you should prepare the following ingredients:

• kohlrabi – 1 pc.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• a couple of cloves of garlic;
• bay leaf, peppercorns;
• ½ tsp. mustard seeds;
• sugar – 3 tsp;
• salt - 2 tsp;
• vinegar – 15 ml.

This dish is prepared like this:

1. Thoroughly washed and peeled kohlrabi is cut into cubes of arbitrary size and blanched in boiling salted water for two minutes.
2. Peeled carrots and onions are cut into rings, peppers into arbitrary slices.
3. Place some mustard seeds, pepper, bay leaves, and garlic cloves into prepared sterile containers.
4. Fill the jars to the top with prepared vegetables, trying to maintain the “assorted” sequence.
5. Dissolve sugar and salt in 500 ml of water, bring the mixture to a boil, add vinegar.
6. Pour hot marinade over the vegetable mixture, cover with sterile lids and place in a container for sterilization for 10 minutes.
7. When finished, seal the container and insulate it until it cools.

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This cabbage should be stored in a cool place. Served as an appetizer, it goes well with any side dish.

Kohlrabi salad for the winter

From healthy vitamin kohlrabi, you can make a healthy salad, which will be an appetizing addition to a simple dinner or holiday table.

The main ingredients of canned kohlrabi salad are:

• kohlrabi cabbage – 600g;
• carrots – 150 g;
• garlic cloves – 30 g;
• celery sprigs;
• pepper, spices to taste;
• ½ tbsp. l. salt;
• sugar – 60 g;
• vinegar – 50 g.

You can make a healthy salad from healthy vitamin kohlrabi

Step-by-step cooking recipe:

1. Peeled kohlrabi is chopped into thin strips using a Korean carrot grater.
2. Peel the carrots, chop them on a fine grater, and mix with cabbage.
3. In prepared sterile containers, place celery sprigs, garlic, pepper, and spices on the bottom. Transfer the vegetable mixture and compact it a little.
4. Dissolve salt and sugar in 500 ml of liquid, bring to a boil, then add vinegar.
5. Pour the contents of the jars with hot marinade, cover with sterile lids, and place in a container for sterilization for 20 minutes.

After the time has passed, the containers with the salad are rolled up with lids, turned over to cool, and sent for storage.

Recipe without sterilization

Many housewives, due to lack of free time, prefer recipes for preparing winter preparations without sterilization. Experienced housewives also have a recipe for canning kohlrabi cabbage without pasteurization. This salad is not inferior in taste to its sterilized counterparts.

Recipes for making pickled mushrooms

Ingredients:

• kohlrabi cabbage – 1 kg;
• carrots – 500 g;
• sweet pepper – 500 g;
• onion – 400 g;
• salt – 150g;
• sugar – 400 g;
• vinegar – 80 g.

Many housewives, due to lack of free time, prefer recipes for preparing winter preparations without sterilization

Cooking sequence:

1. Vegetables for salad are thoroughly washed and peeled.
2. Kohlrabi is crushed using a thin shredder, carrots are crushed using a Korean carrot grater.
3. The onion is chopped into thin half rings, the pepper into thin strips
4. Mix cabbage, carrots, peppers, add onions at the last stage. The mixture is placed in sterile jars, compacted tightly, filled with boiling water to the top, and left for several minutes.
5. Drain the water, bring to a boil, and pour over the salad again.
6. After the liquid is drained again, add salt and sugar, bring to a boil, add vinegar and pour over the salad. Roll up the lids and turn over to cool.

The salad turns out crispy and aromatic; it can be stored in the cellar or in a warm pantry.

Quick dish

Cooks know a lot of quick recipes for preparing this royal variety of cabbage, but the simplest is considered to be preparing a pickled appetizer.

Ingredients:

• kohlrabi;
• sugar – 100 g;
• salt – 50 g;
• vinegar – 100 ml;
• garlic, black currants, cranberries - to taste.

Cooks know a lot of quick recipes for preparing this royal variety of cabbage.

First of all, a marinade is prepared for such a preparation.

1. Dissolve salt and sugar in a liter of water, bring to a boil, and set aside to cool.
2. Return to the fire and add vinegar after boiling.
3. The cabbage is peeled, cut into slices up to 7 mm thick, placed in brine and boiled for a quarter of an hour.
4. Transfer cabbage into prepared sterile containers, add berries and garlic, and fill with brine.

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After cooling, put in the refrigerator for storage.

Dolma from leaves

Royal cabbage leaves contain even more vitamins and beneficial microelements. You can eat this vegetable part in the same way as the root vegetable itself, it is only important to know how to prepare it correctly.

For dolma from kohlrabi leaves you need to prepare:

• fresh kohlrabi leaves;
• minced chicken or turkey – 500 g;
• onions – 3 pcs;
• pepper, salt, spices.

The leaves can be boiled a little for cooking, or fresh ones can be used.

1. Finely chopped onion, pepper, salt and spices are added to the minced meat and mixed thoroughly.
2. Place a spoonful of prepared minced meat on each sheet, wrap it in the sheet like cabbage rolls, and fry the prepared dolmas on both sides in butter.
3. Place the fried dolmas in any container, add chicken broth and simmer until cooked.

You can add chopped sweet peppers, herbs, and a little butter to taste to the broth.

How to store kohlrabi in winter

Those housewives who prefer to enjoy fresh vegetables in the winter are advised to use the rules and methods for storing kohlrabi. These methods are especially suitable for those who have a cellar, since the optimal temperature regime for ensuring the safety of this variety of cabbage is considered to be a temperature from +5 to +8 degrees.

Those housewives who prefer to enjoy fresh vegetables in the winter are advised to use the rules and methods for storing kohlrabi

To successfully store cabbage in the cellar, you must follow certain rules for preparing the vegetable.

1. They clean the cabbage from the soil after it has dried, dry it a little in the fresh air, and only then lower it into the cellar.
2. In the cellar it is hung down by the stalks or lowered into the sand.
3. In apartment conditions, kohlrabi is stored in the freezer, after being cut into cubes or slices and boiled in boiling water for a quarter of an hour. The shelf life of frozen cabbage is no more than one year. If kohlrabi is not frozen, but simply stored in the refrigerator, then its shelf life is reduced to one month.

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Cabbage that has not been cooked during the boiling process can be frozen by first chopping it with a grater.

Kohlrabi is a very healthy vegetable that can also be easily preserved for the winter. You shouldn’t think that you can only enjoy this cabbage in the summer; it makes sense to prepare dishes from it for the winter as well.

Source: https://nazimu.net/marinovka/retseptyi-prigotovleniya-kolrabi

Mushroom salad with carrots and onions

This recipe for kohlrabi salad for the winter is interesting because of the presence of mushrooms. The pickle has an unusual taste. But everyone really likes it. So feel free to experiment.

Ingredients:

• 2 kilograms of kohlrabi cabbage;
• 2 kilograms of mushrooms;
• 1 kilogram of carrots;
• 1 kilogram of onion;
• 0.5 liters of vegetable oil;
• 2-3 tablespoons of salt;
• 6 tablespoons sugar;
• 1.5 cups table, apple or wine vinegar.

Cooking instructions:

Sauté finely chopped onion and grated carrots in a saucepan in vegetable oil until the onion becomes transparent and slightly golden.

Lightly boil the kohlrabi for about 10 minutes after boiling in salted water.

Add chopped mushrooms and cabbage to the saucepan with the onions and carrots.

Bring everything together until signs of stewing appear and leave to simmer over moderate heat for 30 minutes. Add vinegar, sugar and salt and continue to simmer over low heat for another half an hour, remembering to stir.

Place the salad in clean, sterilized jars, screw on the lids and place under a warm blanket. It is recommended to store the salad in the cellar or refrigerator.

Features of storing workpieces

The canned product is stored in a cool, dry place. A pantry, cellar or basement is perfect for this. Salted and sauerkraut can last in the refrigerator until spring.

Important! Frozen cabbage can be stored for 9-10 months without losing its beneficial properties.
So, since harvests of this type of cabbage occur 2-3 times a year, preparations can also be made several times a year from fresh harvests. You can diversify your diet with healthy preparations even in winter, since all the vitamins and nutrients are retained in the vegetable.

Beetroot salad

This kohlrabi salad is prepared for the winter along with beets. The vegetable gives not only a bright color, but also a mind-blowing sweetness. Be sure to prepare this salad if you like moderately sweet preparations.

Ingredients:

• 1 large kohlrabi fruit;
• 0.5-0.8 kilograms of beets;
• 5 bay leaves;
• 4-5 peas of allspice;
• 2 tablespoons sugar;
• 2 tablespoons salt;
• 3 tablespoons vinegar;
• 1.5 liters of water;
• 3-5 cloves of garlic.

Cooking method:

Boil beets and kohlrabi until half cooked in different pans, peel and cut into cubes.

Place garlic, bay leaves and peppercorns on the bottom of the jars.

To prepare the marinade, add the required amount of salt, sugar, vinegar to the water and bring to a boil.

Place cabbage and beets into jars, pour marinade over them, sterilize for 40 minutes, and roll up the lids.

This product will not deteriorate even when stored at room conditions. But it’s still worth wrapping it up until it cools down.

Salted kohlrabi

Salted cabbage stores very well, but over time it accumulates more and more salt and becomes too salty. But it is quite possible to rinse it before direct cooking. If this does not get rid of the excess saltiness, then you can soak the mass in cold water, after which it will be soft and tender.

Required ingredients:

• Kohlrabi – 1-2 kilograms;
• Salt – 100-200 grams.

How to salt kohlrabi:

1. Wash the fruits, separate the too thick and rough parts, cut off the stalk;
2. Grate the pulp, you can use large or small, this is taken into account individually, but will not affect the quality of pickling;
3. In a separate container, you need to mix the grated pulp and coarse salt, it is better to mix with your hands, this is how the mixture is completely mixed, and the salt is distributed throughout the entire mass;
4. Now you can compact the mass into the prepared containers; it is important to compact the mass so that there are no voids left in the container;
5. It is worth distributing a small amount of salt on top of the mass, this will prevent the formation of mold and allow the workpiece to be stored for a very long time;
6. When the mixture is completely compacted and sprinkled, you can close the containers with iron or nylon lids;
7. It is best to store such a twist in the cold, and you can try it only after 1 month, before it will not be able to be salted.

For pickling, you can use a variety of methods and add different ingredients. But the basic rule when preparing pickles should remain proper preparation of the container. Glass containers can simply be sterilized over steam or in the oven.

We invite you to try salted porcini mushrooms using one of our recipes

Freezing

When preparing vegetables for the winter, housewives increasingly prefer to freeze them, because in this way they can preserve the taste and beneficial properties of the products. Properly frozen kohlrabi can be stored for up to 10 months and is great for preparing various dishes.

Before placing in the freezer, stem fruits should be cleared of leaves and cut into pieces. Next, the vegetable slices need to be soaked in salt water for half an hour, then rinsed in plenty of clean cold water. Then the kohlrabi must be blanched: boil for 3 minutes in boiling water and immediately plunge into ice water.

After the described procedures, kohlrabi should be packaged in plastic bags or plastic containers and placed in the freezer. Cabbage prepared in this way retains many vitamins and microelements; in addition, it cooks very quickly.