How to store kohlrabi

Cabbage kohlrabi gets its name from two words: the German "kohl" cabbage and the Latin "rapa" is turnip. Really, this vegetable is similar to that, and more. Not by chance the second her name is cabbage turnips. Stebleplod the size of a large orange, sometimes pale green, and purple. Green turnips taste like radishes or cucumber, purple – witty. Fresh leaves of kohlrabi are edible and taste just like a young cabbage.

You will need

• Salt kohlrabi-sychuansky
• litre sterilized glass Bank;
• - 500 g kohlrabi;
• the brine from 2 cups boiling water and 1 tablespoon salt;
• - 3-5 inch ginger root;
• - 3 cloves of garlic;
• - 1 red hot pepper;
• - 1 tablespoon of rice wine.
• Marinated purple kohlrabi
• - 500 g purple kohlrabi;
• - 3/4 tbsp sea salt;
• - 1/2 Cup rice vinegar;
• - 1/2 Cup of water;
• - zest of 1 lemon;
• - 2 cloves of garlic;
• - 2-3 inches of ginger root;
• - 1/4 teaspoon of black pepper;
• - 1/4 teaspoon of red pepper flakes.

Instruction

1. Fresh cabbage kohlrabithat you want to use in the next few days, you can store in the refrigerator. For this the leaves are cut off and stored separately in plastic bags so they'll stay for 2-3 days. Stebleplody, also posted in bags, can be stored up to a month.
2. For long-term storage clean only "turnip". Purple kohlrabi is stored the longer green. Storage suitable cool place with high humidity. Optimum temperature – 0 ° C, humidity of 95%. Before you remove kolrabi deposited in the pit or trench boxes, cut off the leaves, leaving the roots. Stebleplody lay in a single layer in the wet sand. So cabbage can remain for up to 2-3 months, if you monitor the humidity.
3. From 6 months up to 1 year stored pickled or salted kohlrabi. There are several recipes. Some of them very exotic as, for example, pickled kohlrabi in sychuansky.Cabbage clear from the upper leaves, wash and cut into strips. Fresh ginger peel and cut into slices. Clean the garlic and also slice. In a jar put the cabbage, ginger, garlic, pepper, cover with cold brine and pour in the wine. Screw on end cap, but not very much because the cabbage will ferment. Three days let stand at room temperature, then store in the refrigerator.
4. A very "dressy" turns purple pickled kohlrabi. To prepare her stebleplody, clear only from the upper leaves, cut into strips and mix in a large bowl with salt. Leave for 1 hour. With lemon remove the zest ribbon. Ginger root peel and cut into slices, onion peel and cut arbitrarily.
5. Mix the water and vinegar, bring to a boil, add the garlic, ginger, lemon zest, pepper. From kohlrabi to drain excess liquid and place it in a jar, pour the hot marinade, cover and let cool at room temperature. Store in the refrigerator.