Recipes for delicious kohlrabi preparations for the winter. Pickling kohlrabi cabbage for the winter at home Pickled kohlrabi for the winter without sterilization

Cabbage preparations for the winter have always been made in Rus'. Sterilization and the fact that vinegar is an excellent preservative were unknown at that time. Our ancestors salted and fermented mushrooms and vegetables; those recipes have survived to this day and are still in demand. Today, the article will discuss the most popular recipes for preparing cabbage preparations for the winter.

Recipes for preparing canned food for the winter

You can prepare a variety of winter dishes from cabbage, including recipes cooking cabbage soup found.

First recipe. Canned kohlrabi cabbage soup

This simple homemade preparation for the winter allows you to prepare a delicious lunch for the whole family in a short time. Cabbage soup can be prepared from either sauerkraut or fresh cabbage. We will cook from fresh, since in winter there is enough sauerkraut as it is. Using canned cabbage soup is very convenient - you just need to dip the contents of the jar into the broth, add some potatoes and after 15 minutes you can already try an excellent Russian dish.

You will need:

Preparation:

1. Kohlrabi cabbage is finely chopped. The onion is cut into half rings or as you like. The carrots are chopped using a grater. Chop garlic and greens. The pepper is cut into four parts.
2. Fry onions and carrots in oil. Lay out kohlrabi, tomato paste, sugar and salt, add water. Everything is stewed over low heat. 5 minutes before readiness, add garlic and herbs.
3. A piece of hot pepper with a few allspice peas is placed at the bottom of the washed jars.
4. The cabbage soup is laid out in jars. Add 1 tablespoon of vinegar to each if these are half-liter glass containers. Cover with lids and sterilize for 10 minutes. Then they roll under the covers, turn over and wrap themselves in a warm blanket. When the jars have cooled completely, they are transferred to a cool place for storage.

Second recipe. Pickled cabbage for the winter

The number of products is presented in 4 liter jars and 2 750 gram jars.

You will need:

• White cabbage - 6 kg.
• Carrots - 10 large.
• Salt - 4 tablespoons.
• Dill seeds - 1.5 tablespoons.

The marinade will use:

• Liter of water.
• 200 grams of vinegar 9%.
• 4 teaspoons sugar.
• 1 tablespoon salt.
• For one 1 l. the bank will need:
• 1-2 pieces of bay leaf.
• 4-5 cloves.
• 5-6 pieces of black peppercorns.
• 2 pieces of allspice peas.

Preparation:

1. We clean and chop the heads of cabbage and place them in a large bowl.
2. Three carrots on a coarse grater and put them in cabbage, add salt and dill seeds. Stir and mash to form a small amount of juice. Close the lid and let stand for 2-3 hours.

How to prepare the marinade:

You can store jars of cabbage for the winter in a regular pantry in your apartment.

Third recipe. Cauliflower preparation

To give a unique taste and spiciness, hot peppers and vegetables are used. For color, place bell peppers and carrots in jars. Carrots can be cut or grated, and pepper can be chopped into cubes or strips. Preparing experiment with look and taste, cloves will add a unique aroma.

You will need:

• Cauliflower - 1 kg.
• Bulgarian pepper.
• Carrot.
• Hot pepper - 1-2 pieces.
• Laurel leaf.

For the marinade you need to take:

• Liter of water.
• Without a slide, 3 tablespoons of salt and sugar.
• You will need 40 ml of 9% vinegar.

How to cook:

Fourth recipe. Kohlrabi for the winter in pieces

A fairly simple homemade recipe allows you to get a very tasty snack. To make the taste of kohlrabi more intense, you can take extra spices. According to this recipe, kohlrabi is carefully marinated, and in the end it turns out to be moderately spicy and very tasty.

You will need:

• Kohlrabi - 5 pieces of medium size.
• Garlic - 20 cloves.

The marinade is prepared based on 1 three-liter jar:

• Water - 1.5 liters.
• You need to take 3 large spoons of salt.
• Sugar - 2 tablespoons.
• You will need 2-3 allspice.
• Bay leaf.
• Take a tablespoon of dill seeds.
• Vinegar - 3 large spoons.

How to cook:

1. Medium-sized kohlrabi is peeled and cut into two pieces. The stalk is removed. Both halves are cut into pieces so that they fit easily into the jar.
2. You should take 3-4 cloves of garlic per jar. It is slightly crushed.
3. Pack each sterilized jar tightly with kohlrabi. Place garlic there. Then pour boiling water and wait 10 minutes, cover with lids.

Start preparing the marinade:

1. Combine water with sugar and salt, put on fire until it boils.
2. The water is carefully drained from the jars, peppercorns, bay leaves, dill, and vinegar are added.
3. Then the prepared contents are poured with boiling marinade and rolled up with lids. The jars are turned over and left to cool in a blanket. Then they are transferred to a storage location.

Cabbage salads for the winter

Recipes for preparations for the winter contain and rules for preparing salad dishes. They contain a valuable set of vitamins and microelements, so necessary in cold weather.

The first recipe for the winter. Salad appetizer

This salad is a good appetizer; it is also good as a side dish for meat and fish dishes.

For one half-liter jar you need to take the following products:

How to cook:

1. Separate the leaves of the cabbage from the stalk and chop them half a centimeter thick. Chop the pepper into pieces of the same width. We cut the carrots like noodles, 3 cm long and 0.5 cm wide. Chop the onion into thin rings.
2. Finely chop the cilantro, dill, parsley and celery. Grate parsnip, parsley and celery roots.
3. Mix all ingredients in an enamel container.
4. Wash 0.5 liter jars thoroughly. At their bottom we pour oil and vinegar (4 tablespoons each), plus a teaspoon of salt and sugar, 2 peas of hot and allspice.
5. Then the prepared salad is placed in the jars, after which they are placed under covered lids to be sterilized. A half-liter container is processed for 45 minutes, a liter container - 1.05 minutes. After sterilization, the jars are sealed.

The second recipe for the winter. Hunter's salad

This recipe is very good if you don't have time to quickly set the table. This preparation for the winter is done at the end of the season when there is already a winter variety of cabbage, but the last cucumbers are still hanging. Mandatory ingredients for salad are green tomatoes, which did not have time to ripen due to the already cold nights.

Required:

• White cabbage - 300 grams.
• Green tomatoes, cucumbers and sweet peppers - 200 grams each.
• Carrots - 100 grams.
• Onions - 1 head.
• A clove of garlic.
• A small sprig of dill and parsley.
• Salt is added based on taste. The salad should be a little salty.
• Four tablespoons of 9% vinegar.
• Two tablespoons of vegetable oil.

How to cook:

The third recipe for the winter. Cabbage salad with eggplants

To make a very tasty salad using this recipe, you need stock up on these ingredients:

• Cabbage - 5 kg.
• Eggplants - 2 kg.
• Bell pepper and carrots - 1 kg each.
• You need to take 2 pods of hot pepper.
• Garlic (passed through a press) and vegetable oil - a glass each.
• Sugar - 3 tablespoons.
• Salt is added to taste.
• Vinegar 6% requires 500 ml.

How to cook:

1. Finely chopped cabbage is boiled in salted water. Then take a carrot and grate it on a coarse grater. Next, sweet and hot peppers are cut.
2. Everything is mixed and seasoned with oil and vinegar. Then the salad should stand at room temperature for two hours.
3. After this time, it is transferred to jars and sterilized - 20 minutes should pass after the water boils. Roll up the lids and let cool while wrapped. We put the salad in the pantry along with the rest of the preparations for the winter.

The fourth recipe for the winter. Cabbage salad with beets

This salad is very tasty and elegant. He does not require sterilization. To prepare it you will need:

• Three kilograms of kohlrabi.
• Five carrots.
• Large beets.

The brine is made from the following components: and their quantities:

Recipe:

1. First, the brine is prepared. To do this, mix the indicated ingredients and put on fire until boiling, after which vinegar essence is added.
2. Kohlrabi is cut into thin shavings. Carrots and beets are grated. Mash all the vegetables with your hands and mix. Place them in jars and fill them with hot brine. Roll it up.

In winter, cabbage will become very popular; it can be served as a salad for any dish, both on a regular weekday and on a holiday. The above recipes allow you to get a very tasty snack without much hassle.

Kohlrabi is a little-known and almost exotic vegetable for most housewives in our country. Kohlrabi cabbage is a close relative of regular white cabbage. In Northern Europe it has been known since the sixteenth century. But here in Russia, kohlrabi salad was not prepared for the winter, and recipes were not passed down from generation to generation. But in vain. After all, kohlrabi cabbage, undeservedly deprived of attention, is rich in a huge amount of substances beneficial to the human body:

• vitamins A, C and group B;
• iron, potassium, calcium, cobalt, phosphorus, magnesium;
• enzymes, plant fiber and proteins -

This is not a complete list of useful components that are found in this unusual representative of the cabbage family.

In European national cuisines there are many dishes made from fresh kohlrabi. But winter preparation from this fruit is considered no less tasty and healthy. As a savory snack, it is perfect for any holiday table.

Before you start canning kohlrabi, let me give you some useful tips:

1. Kohlrabi is a cabbage with a very dense fruit structure. For canning, it is best to cut it into thin long slices or grate it on a regular grater to prepare carrots in Korean.
2. The choice of spices and herbs is limited only by the imagination and personal preferences of the hostess and her family members. Don't be afraid to experiment!
3. To prepare the marinade, it is best to use apple or wine vinegar. The marinade will be softer and more flavorful.
4. All vegetables should be washed well and dried well with a towel. Before the canning process, you must first peel all vegetables.

Recipes for preparing kohlrabi cabbage for the winter are simple and available for canning at home.

Winter salad with kohlrabi and carrots

This winter kohlrabi cabbage salad is very easy to prepare. Even a novice housewife can handle it. At the same time, even picky gourmets will like the result.

Ingredients:

• 600 grams of kohlrabi cabbage;
• 150-200 grams of carrots;
• 6-8 peppercorns (allspice);
• 2-6 cloves of garlic;
• 5-6 sprigs of fresh celery.
• half a liter of water;
• 0.5 tablespoon of salt;
• 50 grams of sugar.
• 50 grams of table, wine or apple cider vinegar, 9%.

Cooking method:

Pour water into a saucepan or saucepan, add peppercorns, salt, vinegar and sugar. Boiling time for the marinade is 7-10 minutes.

Mix grated (clean and dry) carrots and cabbage in a container of suitable size.

Wash the lids and jars thoroughly (it is advisable to rinse with boiling water).

Place garlic and celery sprigs at the bottom of the jar in advance.

Pack the carrots and cabbage tightly into the jar.

Pour in the boiled marinade. Sterilize jars (0.7-1 l) for 15-25 minutes.

Roll up the lids. Turn it upside down and wrap it in a warm blanket or blanket.

Cool the jars to room temperature and store in the refrigerator or cellar.

Kohlrabi and onion salad

This very simple salad of kohlrabi and onions is prepared for the winter just as quickly as the previous one. But the taste is completely different. After all, instead of carrots, onions are the second main component here. You can use either regular turnips or salad white or red onions. Pickles will only benefit from this.

Ingredients:

• 2 medium-sized kohlrabi cabbage fruits;
• large onion;
• 4-6 peas of allspice;
• 1-2 bay leaves.
• 1 liter of water
• 30 grams of salt;
• 50 ml vinegar, 9%;
• 100 grams of sugar.

Step by step recipe:

Bring the water to a boil, add salt and sugar. Boil until the salt and sugar crystals are completely dissolved.

Cut clean and dry kohlrabi fruits into thin long strips (about a centimeter wide). Boil for five minutes, discard the cabbage in a colander, and leave to drain thoroughly.

Finely chop the pre-washed and peeled onion.

Mix the onion and strips of boiled kohlrabi in a common container.

Place the vegetables tightly in pre-sterilized liter jars, after placing a bay leaf and peppercorns on the bottom.

Fill the jars with marinade, add 1 tablespoon of vinegar to each and sterilize for 45 minutes at a temperature of about 90 degrees.

We twist the jars and wrap them in a warm blanket. Cool and store in a cool place.

Mushroom salad with carrots and onions

This recipe for kohlrabi salad for the winter is interesting because of the presence of mushrooms. The pickle has an unusual taste. But everyone really likes it. So feel free to experiment.

Ingredients:

• 2 kilograms of kohlrabi cabbage;
• 2 kilograms of mushrooms;
• 1 kilogram of carrots;
• 1 kilogram of onion;
• 0.5 liters of vegetable oil;
• 2-3 tablespoons of salt;
• 6 tablespoons sugar;
• 1.5 cups table, apple or wine vinegar.

Cooking instructions:

Sauté finely chopped onion and grated carrots in a saucepan in vegetable oil until the onion becomes transparent and slightly golden.

Lightly boil the kohlrabi for about 10 minutes after boiling in salted water.

Add chopped mushrooms and cabbage to the saucepan with the onions and carrots.

Bring everything together until signs of stewing appear and leave to simmer over moderate heat for 30 minutes. Add vinegar, sugar and salt and continue to simmer over low heat for another half an hour, remembering to stir.

Place the salad in clean, sterilized jars, screw on the lids and place under a warm blanket. It is recommended to store the salad in the cellar or refrigerator.

Beetroot salad

This kohlrabi salad is prepared for the winter along with beets. The vegetable gives not only a bright color, but also a mind-blowing sweetness. Be sure to prepare this salad if you like moderately sweet preparations.

Ingredients:

• 1 large kohlrabi fruit;
• 0.5-0.8 kilograms of beets;
• 5 bay leaves;
• 4-5 peas of allspice;
• 2 tablespoons sugar;
• 2 tablespoons salt;
• 3 tablespoons vinegar;
• 1.5 liters of water;
• 3-5 cloves of garlic.

Cooking method:

Boil beets and kohlrabi until half cooked in different pans, peel and cut into cubes.

Place garlic, bay leaves and peppercorns on the bottom of the jars.

To prepare the marinade, add the required amount of salt, sugar, vinegar to the water and bring to a boil.

Place cabbage and beets into jars, pour marinade over them, sterilize for 40 minutes, and roll up the lids.

This product will not deteriorate even when stored at room conditions. But it’s still worth wrapping it up until it cools down.

Abkhazian salad

This recipe for kohlrabi cabbage salad for the winter came to us from sunny Abkhazia. It has an edge to it. Therefore, it serves as an excellent snack for strong drinks. It goes just as well with meat dishes. However, cook it and see for yourself.

Ingredients:

• 5 kilograms of kohlrabi cabbage;
• 40-50 grams of garlic;
• 30 grams of crushed blue hag seeds;
• a large bunch of fresh dill, celery and basil;
• 200 grams of capsicum;
• additional seasonings and spices as desired.

Cooking process:

Place the kohlrabi fruits, washed and cut into thin strips, in layers in a clay pot or tub.

Sprinkle each layer with spices and herbs. Fill with a brine of water and salt. Calculation: for 1 liter of boiled water, take 1 tablespoon of salt.

To obtain tasty pickles, the salting time should be at least one month. The Abkhazians, the inventors of this recipe, bury the tub in the ground to obtain a high-quality and tasty product. But you don’t have to do this, as it turns out delicious. Instead of a clay pot, I use an enamel pan. They say that it turns out a little differently. But still very tasty.

Kohlrabi salad for the winter: recipes and cooking secrets

There are a variety of kohlrabi cabbage salads that are prepared for the winter. They are all good in their own way. They have one thing in common - simplicity!

Kohlrabi - recipes with step-by-step photos of preparing preparations for the winter

Kohlrabi- a very tasty and healthy stem fruit, reminiscent of something between a turnip and the stalk of white cabbage, only unlike the stalk, kohlrabi is juicier and more tender. Such cabbage cannot be kept fresh for too long, and over time it becomes coarser and loses its valuable properties.

Kohlrabi preparations for the winter can be very diverse. It is included in recipes for canning mixed vegetables and salads. It can also be preserved on its own. In addition, this cabbage can be preserved by freezing and drying.

If you want to prepare fresh kohlrabi for future use, then you need to do it correctly, then the vegetable can be preserved for up to 5 months.

The best way to keep the fruits fresh is to transplant the plant along with garden soil into a bucket or box, cut off its leaves, leaving only small petioles. Cabbage should be stored in a cool cellar.

If you live in an apartment and you can only dream of a cellar for preparations, you can also prepare kohlrabi. To do this, unwashed fruits are wrapped in a moistened paper towel and placed in a plastic bag. In this form, the cabbage is stored in the refrigerator, preferably on the shelf where the temperature is 0 degrees. The bag is not tied, allowing the kohlrabi to breathe. With this method, it will be possible to preserve the cabbage a little longer than if it were simply placed in the refrigerator compartment for vegetables.

More options for preparing kohlrabi preparations can be found in step-by-step recipes with photos in this section. Follow all the recommendations of the chosen recipe and you are guaranteed a delicious preparation for the winter!

Kohlrabi - recipes for preparing preparations for the winter

Kohlrabi is a very tasty and healthy stem fruit, reminiscent of something between a turnip and the stalk of white cabbage.

Kohlrabi cabbage - preparations for the winter and storage options

Kohlrabi cabbage is an extremely fortified product, and numerous recipes for delicious dishes contain it as an ingredient. Kohlrabi preparations can significantly diversify our daily diet.

1 Fresh kohlrabi for the winter and drying method

Don’t rush to look for canning recipes; some of the vegetables can be prepared raw. Fresh cabbage can be stored in the refrigerator for no more than 2-3 weeks. First you need to clean the vegetable from all kinds of defects, rinse under running water and dry thoroughly. It is recommended to keep kohlrabi in an open plastic bag wrapped in a wet towel. Early varieties lend themselves well to cellar storage. To do this, vegetables should be cleared of leaves, and then compacted tightly into special boxes so that the rhizome is located at the bottom.

In this way, you can store fresh kohlrabi cabbage, although not all winter, but definitely for 4-5 months. Requirements: temperature – up to 10 degrees Celsius, humidity – 91–95%.

Drying them has long been another alternative option for long-term storage of vegetables in winter. To do this, peel the vegetable and cut into small strips, then blanch for 2–5 minutes, cool and place on a dry baking sheet. Drying occurs in the oven at a temperature of about 60–70 degrees and takes approximately 2–3 hours. During the process, you should periodically stir the vegetable layers. When the kohlrabi is completely dry, distribute it into bags or glass jars, and then store it in a dark, dry place.

2 The secret of proper freezing

The optimal way to preserve kohlrabi for a long time (for 9–10 months) can be safely called freezing.. This method of preparation is quite simple and provides the opportunity to preserve as much as possible the beneficial substances contained in this product. In addition, it is very convenient, since it can be immediately used for culinary purposes without resorting to pre-treatment, which reduces cooking time in winter.

Freezing cabbage for the winter

Before freezing for the winter, wash the kohlrabi cabbage, remove the leaves from it and cut the head into several small pieces, this will allow you to effectively use the storage space. After this, you need to immerse it in salty liquid for half an hour, and then rinse it in plenty of cold water. Next, you can move on to the blanching process. For these purposes, place the kohlrabi in a pan full of boiling water and boil for 3 minutes, and then immerse it in a container of ice water. When the vegetable has cooled, all you have to do is package it in plastic containers or special sealed bags and put it in the freezer.

3 Canning kohlrabi for the winter - simple recipes

Canning is the first thing that comes to mind when you want to preserve a vegetable for the winter. We start by thoroughly cleaning, rinsing and drying 3 kg of heads of cabbage, after which we need to cut them into small pieces. Next, you need to bring 1 liter of cold water to an intense boil and add 1 tbsp. a spoonful of coarse table salt. Then place the pre-prepared vegetable in a container of boiling liquid, then boil it for 5 minutes.

Preserving vegetables for the winter

Cool the workpiece and distribute into sterile glass jars. Now the brine. Bring a liter of water to a boil, add 30 g of table salt and a glass of vinegar to the liquid. Pour it over the vegetable stock, roll up the jars, and then sterilize them for half an hour. When 2 days have passed, repeat the sterilization process and hide the containers with the workpiece in a cool and dry place.

When marinating, the first thing to do is the marinade. To prepare it, you will need a liter of water, 100 g of granulated sugar, as well as 50 g of table salt and 100 ml of vinegar. Boil water and cool it slightly. Then add the other ingredients, bring to a boil again, and then simmer for a minute. Now it's time to start preparing the kohlrabi. Rinse the vegetable thoroughly and cut it into cubes or into slices (about 7 mm thick). After this, it should be boiled for 15–20 minutes. When the cabbage has cooled, you need to lightly dry it and package it in pre-prepared jars. Some recipes advise adding a few cloves of garlic, lingonberries or currants to taste, but this is not necessary. Next, pour the marinade over the vegetables, seal the jars and place in the refrigerator for storage.

Boiling root vegetables in marinade

Another way to quickly preserve and not invent complex recipes is pickling. For the correct result, the vegetable must be properly prepared. Cut the peeled and washed cabbage into small cubes and immerse them in boiling water. After 1 minute, remove the kohlrabi, cool and dry. While it's drying, you can start preparing the brine for the snack. Boil a liter of water and add an equal amount of granulated sugar, table salt, and table vinegar (1 tablespoon each), then boil it all for one and a half minutes.

Next you will need a deep, wide bowl or pan. Place chilled kohlrabi cabbage, coarsely grated carrots, chopped garlic and herbs in it in layers. Make sure that the last layer is made of carrots. Pour hot brine over the vegetables, cover with a lid, and place a press on top. Salting should occur at a temperature of at least 18–20 degrees. After a few days, the finished snack can be put into sterile jars and opened for the winter holidays. It is recommended to store salted kohlrabi in the refrigerator.

4 Gourmet preparations

The following recipes will be more complicated, but the result will be a completely independent dish. We'll be the first to tell you about kohlrabi in Korean. You should start by preparing the salad dressing. For these purposes, mix 3 tbsp. l. coarse salt, 5 tablespoons of granulated sugar, as well as a set of Korean seasonings and a little ground pepper. Pour in 35 ml of table vinegar.

Cooking kohlrabi in Korean

Next, you need to prepare an oil dressing for such a workpiece. This is done extremely simply. Sunflower oil is heated in a frying pan until a characteristic smoke appears, after which it is added with several pressed cloves of garlic, half an onion, grated carrots, and a spicy dressing. Next, move on to the kohlrabi. Leaves of washed and peeled kohlrabi must be chopped into thin strips and then placed in a deep bowl, sprinkled with a mixture of salt and granulated sugar. Next, you need to simmer the salad under pressure for several hours. This is necessary so that the vegetable releases a sufficient amount of juice. After this, you should mix the kohlrabi with the frying, add seasonings and roll up.

Sourdough recipes are quite popular. To prepare such preparations for the winter, the vegetable will need to be thoroughly peeled, washed under running water and dried. Next, cut the cabbage into small strips, grind with plenty of salt, distribute tightly into a prepared bowl and place under a press, since successful fermentation is only possible if it releases a sufficient amount of juice. The fermentation takes place at a temperature of 18–25 degrees. At the same time, do not forget to periodically remove the foam that appears on the surface of the jars and pierce the cabbage leaves to release the gas. In about a week, jars of delicious and aromatic savory preparation with a refreshing taste will be ready!

Aromatic spicy preparation

Canning salads is the most interesting thing, because it is a huge field for experimentation. The recipes are very numerous and to prepare one of them you will need carrots, tomatoes, bell peppers and onions in equal proportions. All vegetables will need to be cut into strips and sauteed in vegetable oil until the frying acquires an appetizing golden color and a characteristic aroma.

Next you will need to prepare the cabbage. It should be peeled and cut into small pieces and boiled in boiling water for several minutes. Then you will need to mix the chilled kohlrabi with the frying, add spices, as well as salt and ground pepper, and then simmer the vegetable mixture for about half an hour. Then we put the spicy salad in a clean bowl, roll it up and cover it with a warm blanket. It is recommended to store such preparations even in winter in the refrigerator.

Kohlrabi cabbage - preparations for the winter, storage methods and canning recipes Video

How can you preserve kohlrabi cabbage for the winter? We discuss recipes for preparations, drying, freezing and storing. Video of proper preparation for storage

Recipes for preparing kohlrabi for the winter: step-by-step instructions and tips

Experienced housewives know how to diversify the menu for their family, using all, sometimes even the most unexpected, ingredients and products. Few people take kohlrabi cabbage seriously, but it is this variety that chefs call the queen, thanks to its excellent taste and juicy structure. Recipes for kohlrabi include hot dishes, winter preparations, salty or spicy snacks.

Delicious recipes for preparing kohlrabi for the winter

You can make marinated kohlrabi that is tasty and healthy at the same time. Such preparations can be stored all winter; cabbage can be served as an independent dish, as an appetizer, or as an ingredient for salads.

To prepare pickled kohlrabi, you should prepare the following ingredients:

• kohlrabi – 1 pc.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• a couple of cloves of garlic;
• bay leaf, peppercorns;
• ½ tsp. mustard seeds;
• sugar – 3 tsp;
• salt - 2 tsp;
• vinegar – 15 ml.

This dish is prepared following the following sequence of actions:

1. Thoroughly washed and peeled kohlrabi is cut into cubes of arbitrary size and blanched in boiling salted water for a couple of minutes.
2. Peeled carrots and onions are cut into rings, peppers into arbitrary slices.
3. Place some mustard seeds, pepper, bay leaves, and garlic cloves into prepared sterile containers.
4. Fill the jars to the top with prepared vegetables, trying to maintain the “assorted” sequence.
5. Dissolve sugar and salt in 500 ml of water, bring the mixture to a boil, add vinegar.
6. Pour hot marinade over the vegetable mixture, cover with sterile lids and place in a container for sterilization for 10 minutes.
7. At the end, the container is sealed and insulated until it cools.

This cabbage should be stored in a cool place. Served as an appetizer, it goes well with any side dish.

Kohlrabi salad for the winter

From healthy vitamin kohlrabi, you can make a healthy salad, which will be an appetizing addition to a simple dinner or holiday table.

The main ingredients of canned kohlrabi salad are:

• kohlrabi cabbage – 600g;
• carrots – 150 gr.;
• garlic cloves – 30 gr.;
• celery sprigs;
• pepper, spices to taste;
• ½ tbsp. salt;
• sugar – 60 gr.;
• vinegar – 50 gr.

You can make a healthy salad from healthy vitamin kohlrabi

Step-by-step cooking recipe:

1. Peeled kohlrabi is chopped into thin strips using a Korean carrot grater.
2. Peel the carrots, chop them on a fine grater, and mix with cabbage.
3. In prepared sterile containers, place celery sprigs, garlic, pepper, and spices on the bottom. Transfer the vegetable mixture and compact it a little.
4. Dissolve salt and sugar in 500 ml of liquid, bring to a boil, then add vinegar.
5. Pour the contents of the jars with hot marinade, cover with sterile lids, and place in a container for sterilization for 20 minutes.

After the time has passed, the containers with the salad are rolled up with lids, turned over to cool, and sent for storage.

How to cook kohlrabi for the winter without sterilization

Many housewives, due to lack of extra free time, prefer recipes for preparing winter preparations without sterilization.

Experienced housewives also have a recipe for canning kohlrabi cabbage without pasteurization; moreover, this salad is not inferior in taste to its sterilized counterparts.

• For cabbage salad prepared without sterile processing, you should stock up on the following ingredients:
• kohlrabi cabbage – 1 kg;
• carrots – 500 gr.;
• sweet pepper – 500 gr.;
• onion – 400 gr.;
• salt – 150g;
• sugar – 400 gr.;

vinegar – 80 gr.

1. Many housewives, due to the lack of extra free time, prefer recipes for preparing winter preparations without sterilization
2. Vegetables for salad are thoroughly washed and peeled.
3. Kohlrabi is crushed using a thin shredder, carrots are crushed using a Korean carrot grater.
4. The onion is chopped into thin half rings, the pepper into thin strips
5. Mix cabbage, carrots, peppers, add onions at the last stage. The mixture is placed in sterile jars, compacted tightly, filled with boiling water to the top, and left for several minutes.
6. After the liquid is drained again, add salt and sugar, bring to a boil, add vinegar and pour over the salad. Roll up the lids and turn over to cool.

The salad turns out crispy and aromatic; it can be stored in the cellar or in a warm pantry.

How to quickly prepare a kohlrabi dish for the winter

Cooks know a lot of quick recipes for preparing this royal variety of cabbage, but the simplest is considered to be preparing a pickled appetizer.

For marinating you should stock up on the following ingredients:

• kohlrabi;
• sugar – 100 gr.;
• salt – 50 gr.;
• vinegar – 100 ml;
• garlic, black currants, cranberries - to taste.

Cooks know a lot of quick recipes for preparing this royal variety of cabbage.

First of all, the marinade is prepared for such preparation.

1. Dissolve salt and sugar in a liter of water, bring to a boil, and set aside to cool.
2. Return to the fire and add vinegar after boiling.
3. The cabbage is peeled, cut into slices up to 7 mm thick, placed in brine and boiled for a quarter of an hour.
4. Transfer cabbage into prepared sterile containers, add berries and garlic, and fill with brine.

After cooling, put in the refrigerator for storage.

How to store kohlrabi in winter

Those housewives who prefer to enjoy fresh vegetables in the winter are advised to use the rules and methods for storing kohlrabi. These methods are especially suitable for those who have a cellar, since the optimal temperature regime for ensuring the safety of this variety of cabbage is considered to be a temperature from +5 to +8 degrees.

Those housewives who prefer to enjoy fresh vegetables in the winter are advised to use the rules and methods for storing kohlrabi

To successfully store cabbage in the cellar, you must follow certain rules for preparing the vegetable.

1. They clean the cabbage from the soil after it has dried, dry it a little in the fresh air, and only then lower it into the cellar.
2. In the cellar it is hung down by the stalks or lowered into the sand.
3. In apartment conditions, kohlrabi is stored in the freezer, first cut into cubes or slices and boiled in boiling water for a quarter of an hour. The shelf life of frozen cabbage is no more than one year. If kohlrabi is not frozen, but simply stored in the refrigerator, then its shelf life is reduced to one month.

Cabbage that has not been processed during the boiling process should be frozen, having first been chopped using a grater.

Is it possible to eat kohlrabi leaves?

Royal cabbage leaves contain even more vitamins and beneficial microelements. In addition, this vegetable part can be consumed in the same way as the root vegetable itself, it is only important to know how to prepare it correctly.

For dolma from kohlrabi leaves prepare:

• fresh kohlrabi leaves;
• minced chicken or turkey – 500 gr.;
• onions – 3 pcs.;
• pepper, salt, spices.

The leaves can be boiled a little for cooking, or fresh ones can be used.

1. Finely chopped onion, pepper, salt and spices are added to the minced meat and mixed thoroughly.
2. Place a spoonful of prepared minced meat on each sheet, wrap it in the sheet like cabbage rolls, and fry the prepared dolmas on both sides in butter.
3. Place the fried dolmas in any container, add chicken broth and simmer until cooked.

You can add chopped sweet peppers, herbs, and a little butter to taste to the broth.

Kohlrabi is a very healthy vegetable that can also be easily preserved for the winter. You shouldn’t think that you can only enjoy this cabbage in the summer; it makes sense to prepare dishes from it for the winter as well.

Recipes for cooking kohlrabi: for the winter, delicious, salad, without sterilization, preparations, how to store, dishes, eating leaves

Recipes for preparing kohlrabi for the winter. How to make a blank without sterilization. How to store cabbage. Can you eat kohlrabi leaves?

Experienced housewives know how to diversify the menu for their family, sometimes using even the most unexpected products. Few people take kohlrabi cabbage seriously, but it is this variety that chefs call the queen, thanks to its excellent taste and juicy structure. Recipes for kohlrabi include hot dishes, winter preparations, salty or spicy snacks.

Kohlrabi recipes include hot dishes, winter preparations, salty or spicy snacks

Marinated kohlrabi can be prepared deliciously and at the same time healthy. Such preparations can be stored all winter; cabbage can be served as an independent dish, as an appetizer, or as an ingredient for salads.

To prepare pickled kohlrabi, you should prepare the following ingredients:

• kohlrabi – 1 pc.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 3 pcs.;
• a couple of cloves of garlic;
• bay leaf, peppercorns;
• ½ tsp. mustard seeds;
• sugar – 3 tsp;
• salt - 2 tsp;
• vinegar – 15 ml.

This dish is prepared like this:

1. Thoroughly washed and peeled kohlrabi is cut into cubes of arbitrary size and blanched in boiling salted water for two minutes.
2. Peeled carrots and onions are cut into rings, peppers into arbitrary slices.
3. Place some mustard seeds, pepper, bay leaves, and garlic cloves into prepared sterile containers.
4. Fill the jars to the top with prepared vegetables, trying to maintain the “assorted” sequence.
5. Dissolve sugar and salt in 500 ml of water, bring the mixture to a boil, add vinegar.
6. Pour hot marinade over the vegetable mixture, cover with sterile lids and place in a container for sterilization for 10 minutes.
7. At the end, the container is sealed and insulated until it cools.

Kohlrabi cabbage can be stored not only fresh in the cellar - a great way to store it is to make homemade kohlrabi preparations: you can pickle it, pickle it, dry it, prepare salads for the winter, and in winter prepare many different kohlrabi dishes for a healthy and dietary diet, both fresh and canned.

Canned kohlrabi

5kg kohlrabi
125g salt
15g citric acid
3l water

Heat water to a boil, dissolve salt and citric acid in it. Wash the kohlrabi stems, peel them, cut them into small pieces, and blanch for 3-5 minutes in boiling water.

Then place the kohlrabi in jars and fill with the previously prepared hot filling. Pasteurize the jars at a temperature of 90-95°C for 30-45 minutes.

Pickled kohlrabi

2kg kohlrabi
40g salt
30g sugar

Peel the kohlrabi, chop and mix with salt and sugar. Place in large jars, press down on top with a weight so that the cabbage is submerged: if necessary, add salt solution (15 g of salt per 1 liter of water). Store the jars at a temperature of 20°C for 4-8 days, then they should be moved to a place with a temperature of 15°C and left for 4-6 weeks to ferment.

Fermented kohlrabi is quickly consumed. You can use it to make salads with finely chopped onions or chopped apples.

Pickled kohlrabi

Young kohlrabi stem fruits
For the marinade:
1l water
50g salt
80g sugar
100g 5% or fruit vinegar
spices, herbs to taste

Peel the young kohlrabi and cut into small slices. Place in water slightly acidified with vinegar and cook for 5 minutes.

Drain the cabbage in a colander, let it cool and put it in small jars. Boil water with sugar and salt, cool, add 5% or fruit vinegar and pour marinade into jars of kohlrabi. You can add a dill umbrella, a clove of garlic, or basil leaves,

Salted kohlrabi in Abkhazian style

5kg kohlrabi
30-40g garlic
100-150g salt
3-5 sprigs of celery greens,
30g crushed seeds of blue fenugreek, dill, savory and basil
100g capsicum
other seasonings, optional 1 liter of water

Kohlrabi requires long-term salting - 25-30 days; it is usually harvested in late autumn. To store pickles in Abkhazia, they use a narrow-necked clay vessel buried in the ground or a wooden tub.

Separate the kohlrabi leaves from the stem and peel the stem itself. Then rinse the leaves and stem in cold running water, place them in layers in a clay vessel or tub, alternating with spices, then pour brine over the kohlrabi. For strength, the Abkhazians put a bag of corn flour in the brine, and for coloring, dried lacquer fruits. To speed up the pickling process, kohlrabi can be cut into transverse or longitudinal pieces.

An Abkhazian spicy dish with nuts, acharkhalchapa, is prepared from salted kohlrabi leaves.

Young kohlrabi salad

fresh young kohlrabi
spices and additives per liter jar:
1/2 teaspoon yellow mustard seeds
2 black peppercorns
2 allspice peas
1/2 bay leaf
2 onion slices
optional capsicum or ground red pepper

Fill:
for 1 liter of water
300g 8% vinegar
25g salt
120g sugar

Peel the washed kohlrabi, cut into pieces, immerse in boiling salted water (10 g of salt per 1 liter of water) and boil until softened. Take out the kohlrabi, rinse with cold water, after drying, scatter into heated, clean small jars, top with spices and chopped onions, and pour in hot pouring.
Close the jars, sterilize 0.5 liters for 20 minutes, 0.7-0.9 liters for 25 minutes.

Upon completion of sterilization, the jars are immediately cooled.
Kohlrabi is consumed without further processing as a side dish.

Dried kohlrabi

young kohlrabi

Peel the kohlrabi, rinse, cut into strips about 1 cm wide, blanch in boiling water with the addition of citric acid (1 teaspoon per 1 liter of water) and scald for 5 minutes. Kohlrabi is strained, left to dry and dried on wire racks in the oven or in a dryer at a temperature of about 60°C - this way its beneficial properties are better preserved. Well-dried kohlrabi is easily crushed.

Kohlrabi preparations can be made 2-3 times a year, as they ripen - at the end of June, in August and at the beginning of October. Such preparations are a great way, along with storage in cellars and basements, and a good way to diversify your diet in winter.

Knowing how to manage the harvest wisely allows you to provide your family with healthy and nutritious food. Kohlrabi is consistently popular among owners with a variety of recipes for preparing it for the winter. The stalk of the vegetable, even when raw, has a pleasant taste, without the spicy aftertaste characteristic of white cabbage. This is mainly why it is stored not only in canned and pickled form, but also dried and frozen.

Sometimes kohlrabi is called a lemon sprouting in the garden, because the amount of vitamin C in the leaves and stalk is high.

If cabbage is included in the diet and is often consumed, with its help the body systematically receives:

• vitamins B2, PP, A, B;
• fructose, glucose;
• vegetable proteins, metals;
• mineral salts, carbohydrates;
• pantothenic acid, carbohydrates.

The stem fruit is considered a dietary product, as it is absorbed by the body even more easily than apples. After a small portion, a feeling of satiety appears, and all this without the threat of fat deposits, with the possibility of maintaining a normal weight - the calorie content of the product per 100 grams is only 42 kilocalories.

Kohlrabi is a good diuretic, calms the nerves, and can relieve inflammation in the stomach or intestines. It is recommended to drink fresh stalk juice every day for two weeks for frequently recurring problems with the throat, anemia, exacerbation of cholecystitis, and hepatitis infection.

It is not recommended to include stem fruit in the diet only in rare cases, which include high acidity, pregnancy, breastfeeding, and pancreas problems. It is also necessary to replace kohlrabi with another product if you have an individual intolerance.

Preparing cabbage

In order for the stem fruit to provide the body with maximum benefits, it is best to consume it immediately after ripening. Shredded young tops and chopped fruits are used for salads, eating with sauces, seasonings, and preparing a variety of cold and hot dishes.

Preserving the remaining cabbage harvest requires little more effort than using it immediately for food. The plants will need to be thoroughly rinsed from dirt and dried. Then you can start sorting, choosing completely healthy specimens, clearing the remaining cabbage of rot and damage. Evidence of a conscientious attitude towards the preparatory stage is the complete use of all healthy samples.

Recipes for winter preparations

There are a great many recipes where kohlrabi is the main or auxiliary ingredient. They are kept in families, published, and mentioned in culinary reference books. If you try several of them, you will be able to find “your” methods that you like best, which will be used consistently.

The secret of proper freezing

The least labor-intensive option for preserving the cabbage harvest is freezing. This is the best option that is worth using, since after storage in the freezer, the stem fruit remains as tasty, with almost no loss of nutrients, as fresh.

Before freezing you need to carry out special preparation:

1. Peel washed and dried specimens.
2. Slice or grate depending on what dishes or salads the kohlrabi will be used in.
3. Cover the workpiece with coarse salt for 20-30 minutes to remove excess juice and bitterness.
4. Rinse thoroughly in several waters until the salty taste is removed.
5. Blanch in small portions, directly in a sieve, in boiling water for no more than 3-4 minutes. For the same purpose, adhering to the same duration of the process, you can use a double boiler.

Next, the blanched product should cool and dry, after which it can be portioned into bags and placed in the freezer. Kohlrabi is frozen with other vegetables, creating special semi-finished mixtures. Such stocks are stored without loss of taste for about 9-10 months.

Winter salad with carrots and onions

Kohlrabi salad prepared for the winter with the addition of carrots or onions has a good taste. And if you combine these two components together, an excellent winter salad is guaranteed. To work you need:

• 2 medium sized heads of cabbage – chopped into strips;
• large onion - cut into rings;
• 170-200 grams of carrots - grate;
• sugar – no more than 100 grams, 9% vinegar – 50 milliliters;
• a little bay leaf, black pepper, salt to taste.

Sugar and salt are poured into boiled 1 liter of water and must be completely dissolved. Then the kohlrabi should be boiled there for 5 minutes. After this, it is important to let the workpiece completely drain with water, until then preparing the processed jars by placing spices on the bottom. All that remains is to mix the kohlrabi with onions and carrots, place tightly in containers, and pour the marinade over the mixture. Pasteurization of a delicious salad is carried out at a temperature of 90 degrees for 45 minutes.

Drying kohlrabi

During the warm months, stem crops are harvested 2-3 times, as soon as the sown crop is ripe. If the owners decide to keep a large amount of kohlrabi, for variety, it can be dried. To do this, prepare the product by cutting it into 1-1.5-centimeter strips, blanch for 5 minutes in water, to which a pinch of citric acid should be added.

After this, the cabbage is strained, and after complete drying, it is dried in special devices or an oven rack at an optimal temperature of 60 degrees. This method allows you to preserve a large amount of nutrients, the workpiece acquires a pleasant taste and is easily crushed.

Salted in pieces in Abkhazian style

For salting kohlrabi in Abkhazia, a special vessel with an oblong neck is traditionally used. It is traditionally held in late autumn.

To create a standard portion of the workpiece you will need:

1. Kohlrabi – 4-5 kilograms;
2. Garlic – 30-40 grams.
3. Celery – 5 medium sprigs.
4. Salt – maximum 150 grams.
5. Capsicum – about 100 grams.

To complete the taste, add crushed seeds of basil, savory, dill, blue fenugreek, and other seasonings to your taste.

Depending on the size of the fruit, kohlrabi is cut into large pieces or used whole. The skin is first removed from the stems, the workpiece with leaves is washed and placed in layers along with spices in a vessel. When the container is full, everything is filled with strong brine. In order for the mixture to acquire a beautiful shade, it is infused together with dried laconic acid in a bag made of natural fabric.

Canning kohlrabi

To can kohlrabi without other vegetable additives, you need to stock up only on the cabbage itself, at the rate of: per 5 kilograms - 125 grams of salt, about 3 liters of water, 15 grams of citric acid. According to the recipe, the vegetables are washed, chopped or cut into medium-sized cubes.

Then they need to be lowered into boiling water, where citric acid and salt have already dissolved. After 5 minutes, you can start placing the blanks in jars, which, after filling, remain to be pasteurized for 30-45 minutes at a temperature of 90-95 degrees.

Method without sterilization

The busyness of modern housewives forces them to look for ways to create supplies without long pasteurization. To implement the method you need to prepare:

• 1 kilogram of cabbage;
• 500 grams of pepper and similar carrots;
• 150 grams of coarse salt;
• 400 grams of onion and the same amount of sugar;
• 480 grams 9% vinegar.

Finely chop the already peeled vegetables, mix thoroughly and literally compact them in prepared jars. Then pour boiling water over the mixture for a few minutes, let stand for 3-5 minutes and strain. So it is advisable to process the salad 3 times, then fill the jar with a boiling solution of water, salt, vinegar and sugar and roll it up. Thanks to the gentle method, the cabbage will be flavorful and very crispy.

Marinated with beets

Marinated kohlrabi with beets is eaten as a salad, but it is also a tasty side dish for fried meat or baked poultry. To ensure that the ingredients are cooked equally, the head of cabbage and the head of beet should be approximately identical in density. To create a blank, the following is used:

1. 600-650 grams of beets.
2. 500-550 grams of kohlrabi.
3. 5-7 bay leaves.
4. 5-7 cloves of garlic.
5. 6-10 peppercorns.

You will also need sugar, vinegar and salt to taste, although for this amount of raw material, on average, 40 grams, 20 milliliters and a tablespoon are used, respectively. Vegetables are cleaned, stems and damaged areas are removed. First of all, it is advisable to deal with beets, since their preparation takes more time. You can boil whole heads or bake them in foil.

Once ready, the product is cut into small slices, strips, and triangles.

Kohlrabi is immediately chopped into thin slices and filled with vinegar water. It is enough to cook the cabbage for 25-30 minutes; after the mixture is ready, leave it until it cools. The final stage of creating the preparation is placing the vegetables in jars, pouring marinade over them, and sending them to sterilize for 8-10 minutes.

Pickled with herbs

Sauerkraut with herbs is a favorite delicacy of many people who cannot imagine autumn without creating such a preparation. For a standard amount of product you will need 3 kilograms of kohlrabi, celery root and greens - 0.5 kilograms. For 3 liters of brine you will need to prepare 150-170 grams of salt.

Wash and peel the root vegetables, greens and celery, then chop the cabbage and blanch for at least 5 minutes. Then the cooled workpiece can be mixed with chopped celery and chopped herbs, poured with brine and pressed down with a slight pressure so that the liquid completely covers it. Sauerkraut is initially kept warm, and after 2-3 days it is taken to the basement, another cool place.

Storage conditions

For owners who have a spacious, well-kept cellar in their own possession, it makes sense to store kohlrabi fresh. The most suitable temperature for keeping vegetables is 5-8 degrees Celsius. If good conditions can be provided, after harvesting the vegetables are cleaned, removing dirt, dried and only then taken to the utility room. On site, the crop is carefully placed in the sand or hung.

Stocks of vegetables will have to be periodically inspected, picking up specimens that are beginning to dry out or deteriorate for use as food. If there are quite a lot of them, you will have to do cleaning and preservation, fermentation or freezing.

A small amount of kohlrabi should be finely grated and frozen in portions, without processing with boiling water. In just a few weeks it can be used as a seasoning for soups and meat dishes.