What's the best way to eat kohlrabi?
Written by
Julia Anderson
Reviewed by
Prof. Martin Thorne, Ph.D.The culinary versatility of kohlrabi astonishes beginning gardeners. Last autumn, I hosted a dinner party serving three different kohlrabi dishes, and no one guessed the dishes at the party came from a single plant. Some crunchy kohlrabi slices were tossed in a citrus slaw, while others were roasted to caramelize into delicious, nutty cubes. Still others were fermented into crunchy spears to add probiotics to the charcuterie boards.
Crunchy Salads
- Julienne matchsticks for texture contrast
- Toss with apple cider vinegar dressing
- Combine with jicama and mint for summer freshness
Dipping Vehicles
- Cut into 1/4-inch thick chips
- Pair with hummus or avocado ranch
- Sprinkle with smoked paprika for color
The process of fermentation unleashes the probiotic potential of kohlrabi. My preferred method is to layer thin slices of the kohlrabi and cover them with 2% salt brine and chili flakes in mason jars. You will have to burp the lids every day until carbonation peaks at around the fifth day of fermentation. Kohlrabi should be stored in the refrigerator for up to six months. Use the fermented kohlrabi in a taco and enjoy the gut-healthy crunch compared to simply store-bought pickles.
Sweet Combos
- Honey-glazed roasted kohlrabi
- Toss with caramelized pears
- Drizzle with balsamic reduction
Savory Matches
- Garlic butter sauté with mushrooms
- Ferment with ginger and turmeric
- Grill with rosemary-infused oil
Read the full article: How to Grow Kohlrabi: Complete Beginner's Guide
