Kohlrabi is this delightful and nostalgic veggie for so many people I know, including myself. It seems nearly everyone had a father that would pick it from the garden cutting it up right then and there with his pocket knife, and serve it to outreached little hands that couldn’t wait for the sweet, crunchy, spring deliciousness.
Not that we expect you to need to store it for very long, but… To store kohlrabi, snip off the leaves close to the bulbous portion (which is really a swollen stem, not a root bulb). Then trim off the stems from the leaves. Store the leaves in a ziploc bag with a damp paper towel. Store the bulbous kohlrabi in separate ziploc bag without a paper towel. The greens should be eaten within a week. The kohlrabi will store for a least 2 if not more.
For those more adventurous cooks out there. Here is a recipe I found from The Wednesday Chef.
- 2 medium red or green kohlrabi bulbs
- 1 teaspoon fennel seed or 1/2 teaspoon ground fennel<
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 small garlic clove, pressed (optional)
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1 to 2 Thai bird chilis (optional), minced
1. With a sharp chef