Peeled kohlrabi slices
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Peeled kohlrabi slices offer a crisp, slightly sweet, and peppery flavor, perfect for adding a unique crunch to salads, stir-fries, or enjoying as a healthy snack. Proper storage is essential to maintain their vibrant texture and nutritional integrity, ensuring you can savor this versatile root vegetable at its peak freshness.
Storage Time
3–5 days in the refrigerator, up to 8–12 months when properly blanched and frozen.
Temperature
Keep refrigerated at a cool 0–4°C (32–40°F) to preserve crispness and prevent premature spoilage.
Freezing
To freeze peeled kohlrabi slices effectively and maintain their quality, blanching is highly recommended. First, cut the kohlrabi into your desired slice or dice size. Bring a pot of water to a rolling boil, then immerse the kohlrabi for 2–3 minutes. Immediately transfer the blanched kohlrabi to an ice bath to stop the cooking process. Drain thoroughly and pat completely dry with a clean towel. Spread the dried slices in a single layer on a baking sheet and freeze until solid (this prevents clumping). Once frozen, transfer the kohlrabi slices to airtight freezer bags or containers, removing as much air as possible. Label with the date. When ready to use, thaw overnight in the refrigerator for recipes where texture is less critical, or add directly to cooked dishes from frozen for best results, as the texture may soften slightly upon thawing.
Signs of Spoilage
- A slimy or sticky film developing on the surface of the kohlrabi slices, indicating bacterial growth.
- Any noticeable off-smell, such as a sour, musty, or unpleasant odor, which is a clear sign of spoilage.
- Significant discoloration, including yellowing, browning, or the appearance of dark, soft spots on the white flesh.
- A loss of crispness, becoming noticeably soft, limp, or mushy to the touch instead of firm and crunchy.
