John Myers
Eating kohlrabi raw is healthy. Your body benefits particularly from the many vitamins and minerals. However, if you have a thyroid disorder, you should consult your doctor before consuming. We’ll tell you what else to look out for.
Eating kohlrabi raw: the right way to store it
Kohlrabi is well tolerated and contains mainly vitamins C and K as well as folic acid. It also contains the minerals iron, potassium, calcium, magnesium and iron. Pay attention to the following points so that the raw food remains crisp and has the full taste:
- When buying or harvesting, look for green, not wilted leaves. This signals freshness and aroma.
- Before storing, remove all leaves and stems, as they draw moisture from the tuber. Then wrap the tuber in a damp cloth and place it in the vegetable compartment of the refrigerator.
- You should not keep the tuber for longer than 14 days, because then it becomes woody.
- Tip: You do not have to throw away the removed leaves and stems. These are suitable, for example, for making a vegetable broth or fresh in a crispy salad.
Use kohlrabi raw: the skin is also edible
Basically, you do not have to peel the kohlrabi.
- The peel is edible, but can taste tough and bitter. So try it out to see if it suits your taste.
- Otherwise peel the tuber after washing. Proceed here like peeling an apple.
- The tops and bottoms of the kohlrabi are hard and inedible. Cut these off.
- Then slice the vegetables or cut the tuber into slices, sticks or cubes as you wish.
- Cut kohlrabi should not be stored in the refrigerator for longer than two days. Leftovers that are not used can be frozen raw and will keep for about a year. Alternatively, you can blanch kohlrabi before freezing.
- Good to know: The glucosinolates present in raw kohlrabi slow down the absorption of iodine in the body. If you suffer from iodine deficiency or have problems with the thyroid gland, consult your doctor before consumption. Incidentally, glucosinolates are destroyed during cooking.
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