Was ist Kohlrabi?
A bulbous, cruciferous vegetable related to cabbage, featuring a crisp, slightly sweet, and peppery flavor, often described as a cross between a turnip and broccoli stem.
"Kohlrabi is an underrated culinary gem, offering incredible crunch and a mild, refreshing flavor perfect for both raw and cooked applications."
Technical Metrics
Edible Parts
Bulb, Stems, Leaves
Storage Life (Refrigerated)
2-4 weeks
Vitamin C Content (per 100g)
~62 mg (70% DV)
Geheimtipp des Chefs
Don't discard the kohlrabi leaves! They can be chopped and sautéed like collard greens or added to salads for extra nutrition and a mild brassica flavor.
Wie man Kohlrabi auswählt & lagert
- Look for firm, heavy bulbs with fresh, green leaves (if attached).
- Avoid soft spots or discoloration.
- Smaller bulbs tend to be more tender.
Womit passt Kohlrabi gut zusammen?
- Salads
- slaws
- stir-fries
- roasted vegetables
- pickles
- soups
- purees.
Häufig gestellte Fragen
Wie schmeckt Kohlrabi?
Mild, slightly sweet, peppery, cabbage-like, nutty
Wie wählt und lagert man Kohlrabi?
Look for firm, heavy bulbs with fresh, green leaves (if attached). Avoid soft spots or discoloration. Smaller bulbs tend to be more tender.
