A relative of ordinary white cabbage, kohlrabi is becoming increasingly popular in our kitchen gardens. Many people appreciate her for her rather unpretentious character, simplicity in cultivation and pleasant unusual taste. In addition, in the unremarkable at first glance the treasury hides: vitamins A, B, C, K, calcium, magnesium, potassium, manganese, phosphorus, copper, iron and selenium. But how to store kohlrabi cabbage for winter at home is not known to all its admirers. To fill this gap help useful tips from our article.
How to store kohlrabi in a cellar in the winter?
For successful storage of kohlrabi cabbage it is necessary to observe the following parameters: temperature from + 3 to +5 degrees and 90-95% relative humidity. When these conditions are met, juicy stem plants can lose their taste and elasticity without loss for six months or more. But for this, cabbage must be able to properly prepare for storage and place in the cellar:
- Harvesting kohlrabi harvest is necessary when the air temperature is set at +3 ... + 5 degrees, choosing for this dry and sunny day.
- For long-term storage, cabbage is removed from the ground along with the root, and then laid out under a canopy for drying. Do not scrub the remains of the earth with a knife or knock fruit against each other - all this can damage their peels.
- After drying with kohlrabi shake the ground and cut off the stem, leaving a tail of 5 cm.
- In the cellar kohlrabi can be placed in two ways: "planting" in the sand down a stump or hanging down the "head" on the wire. In any case, you need to make sure that the fruits do not come into contact with each other, otherwise they will rot.
How to store kohlrabi cabbage at home?
If the cellar with suitable conditions is not available, the harvest will be saved by freezing. Of course, some part of the crop can be placed and just in the refrigerator, but the period of his life there will be a maximum of one month. You can freeze kohlrabi in two ways: by slices or naperving on a grater. In the first case, the stalk is thoroughly washed and cut into pieces of the desired size, and then blanched for 3-4 minutes in boiling water, followed by cooling in ice water. In the second case, it is possible to do without heat treatment, simply by packing the grated kohlrabi in packages with a fastener. Kept in this way kohlrabi can be 6-7 months, and cook from it you can all the same dishes as from fresh.