Most people have never heard of kohlrabi.
It’s a vegetable that is grown in India and Asia but not much elsewhere.
Kohlrabi can be eaten raw or cooked, and it has an earthy taste that many people enjoy.
In this blog post, we’ll explore what the plant looks like, what it tastes like, and what you can do with it.
What is Kohlrabi?
The kohlrabi is often called the “garden turnip.
” It’s part of the cabbage family and can grow up to a foot long.
The vegetable tastes like broccoli, cauliflower, or turnips with some cabbages thrown in for good measure.
Kohlrabi looks very similar to horseradish plants when you break them open (which makes sense since they are related).
One thing that sets it apart from other vegetables, though, is that if you eat too much raw kohlrabi without something else on your plate, then it will make your stomach hurt because of its high level of sulfur content.
That being said, it is still fairly popular as a raw vegetable.
You can eat kohlrabi the same way you eat an apple – peel off the skin and then cut them into bite-sized pieces.
It’s also delicious when cooked with olive oil or butter and turned into mashed potatoes like garlic mashed potatoes (kohlrabi mash).
What Does Kohlrabi Look Like?
Kohlrabi is a type of cabbage in the same family as broccoli, cauliflower, and kale.
It has a bright purple or green outside with white flesh inside that tastes like radish when cooked.
The texture can be crunchy or soft, depending on how it’s prepared.
Kohlrabi was first cultivated in Germany and has been a popular vegetable for centuries.
Kohlrabi thrives best during early spring to late autumn, with optimal conditions for growth being moist and warm weather without extended cold periods.
It is typically harvested before they grow too large.
It has been grown commercially on many continents, including North America, Europe, the Asia-Pacific region, Africa, and South America.
It can be rinsed and grown in dry farming methods and other vegetables (e.
Kohlrabi is rich in vitamin C, potassium, and iron.
It’s also low-calorie so that it can be eaten as a snack or side dish.
How to Buy and Store Kohlrabi?
Kohlrabi is a vegetable that can be found year-round in most American grocery stores.
It’s often stocked near broccoli and other cruciferous vegetables because it tastes so good when roasted, steamed, or grilled with olive oil.
Buying: Kohlrabi can be found in the produce section of most grocery stores.
When buying, look for firm and unblemished skin without any cuts or bruises.
Avoid soft spots or yellowing leaves.
The stalk should feel crisp and juicy at its base.
The size should not exceed two inches in diameter or length, and it’s best to purchase several smaller ones rather than one larger kohlrabi since they don’t store as well over time.
Storing: Cut off the ends (if necessary) and discard them so that you are left with a healthy-looking bulb free from blemishes on either end.
Place peeled kohlrabi into an airtight container filled with water mixed with a few drops of lemon juice.
This will help prevent spoilage while keeping your vegetables fresh longer—store excess kohlrabi in the refrigerator for up to two weeks.
What Does Kohlrabi Taste Like? Does Kohlrabi Taste Good?
Kohlrabi is an unusual-looking vegetable with a bulbous protuberance at its top resembling the head of cabbage.
The word kohlrabi was derived from kohl-rabi, which means “turnip cabbage” in German and Arabic.
It has been cultivated at least 1750 and grows best in temperate zones worldwide, where it can be grown throughout all four seasons.
The taste of this exotic plant ranges greatly depending on how it is cooked but usually tastes like broccoli or cauliflower when raw.
While roasted, it acquires a slightly sweeter flavor compared to apple sauce, carrots, or parsnips.
If you buy fresh kohlrabi typically, they will be either green or purple, with the greens being milder and sweeter than the purples.
It can be eaten raw, cooked, or pickled, depending on your preferences, but it tastes best when roasted.
Additionally, raw kohlrabi tastes good when thinly sliced and dipped in vinegar with salt, making it similar to cucumbers.
Kohlrabi should be washed thoroughly before using raw.
Kohlrabi has a high vitamin C content, is low-calorie, and contains no fat.
It also provides fiber which can help to regulate digestion, among other benefits such as lowering cholesterol levels in some cases.
The plant is also often used as livestock feed because the leaves can be eaten by animals while still young, so you could say that this strange-looking veggie has many uses.
Kohlrabi is often used as a substitute for potatoes or kale because of its mild taste and texture.
This exotic vegetable offers a unique flavor in the world of vegetables and is worth trying if you get the chance.
How to Cook Kohlrabi?
Kohlrabi has an earthy like smell that some people find unpleasant, but others enjoy its unique flavor.
Kohlrabi can be eaten raw or cooked and is often used as a side dish.
When cooking kohlrabi, the best way to avoid that unpleasant smell is by blanching it to remove any excess dirt on its surface.
If you do not want to eat your kohlrabi raw, cover it with olive oil and salt.
Grill until browned for an earthy flavor, or roast them right away while still whole for a sweeter taste.
When eating roasted kohlrabi, make sure you peel off the tough skin before consuming.
There are several ways to cook kohlrabi.
Sautee and roast them for a sweeter taste.
For an earthy flavor, grill them until browned or roast them right away while still whole.
In conclusion, kohlrabi is a versatile vegetable that can be eaten raw, cooked, or even pickled.
It is also high in Vitamin C and potassium as well as low calorie and fat content.
Whether grow it yourself or buy kohlrabi at the grocery store, make sure to try this new but old vegetable.