When to harvest kohlrabi and how to properly store it until spring

Kohlrabi is a stem vegetable that resembles a turnip in appearance. Its flavor is similar to that of young white cabbage, only sweeter and more delicate. It is rich in fiber, potassium, copper, vitamin C, and other beneficial nutrients. Kohlrabi is purple and green, but only on the outside. The inside is white.

The fruit retains its nutritional value even when cooked, and grows well and quickly. For winter storage, it's important to carefully select the cabbage variety.

Selecting a variety for storage

There are many different varieties of this tasty vegetable: Korist, Vienna, Russian Size, and others. The earliest-ripening variety is Korist. It ripens by mid-July and reaches 6-8 cm in diameter. Giant, Vienna, and Russian Size are later-ripening varieties of kohlrabi. These cabbages grow until late autumn and reach a diameter of 10-12 cm.

If you want to preserve the fruit as long as possible, it's worth choosing late- and mid-season kohlrabi varieties with a firmer structure and good frost resistance. Examples include: Gigant, Kossak F1, Violetta, Globus, Russkiy Razmer, Karatago F1, Azur, and Goluboy Planeta F1. These varieties rarely crack or become woody.

Cabbage varieties that ripen as early as June are best used immediately; they can be stored in the refrigerator for a couple of weeks – these include Moravia, Ateka, Sonata F1, Vienna White 1350, and others.

When to harvest kohlrabi for storage

All kohlrabi varieties have their own ripening and harvesting times. Early varieties ripen in 50-70 days, mid-season varieties in 80-120 days, and late varieties in 120-180 days. Kohlrabi stems with a diameter of 6-8 cm are the softest and juiciest. A diameter of 10-12 cm is acceptable. Larger heads quickly become woody, and the fibers become very coarse.

It's stored in late September to mid-October. Harvesting can also begin in late October, but only before the first frost. Temperatures as low as -4 degrees Celsius are safe.

How to determine the ripeness of a vegetable

Determining the ripeness of root vegetables is very simple – you just need to know the variety and, most importantly, avoid overripening them. All varieties are divided into three groups: early ripening (6-8 cm), mid-season (8-10 cm), and late ripening (10-12 cm). These can be harvested at a smaller size. However, late ripening fruits, 10-12 cm in diameter, are best for storage and are harvested before the first frost.

How to Properly Harvest Kohlrabi

Kohlrabi is grown in raised beds. It stands on a stalk above the ground. There's no need to dig it up; simply cut it off at the root. Then trim off the leaves, leaving 1-2 cm of root. If you plan to eat the vegetable immediately, you can trim the leaves and root off to the ground.

Early-ripening cabbage is harvested selectively when the stems reach 6-8 cm in diameter. Late-ripening kohlrabi varieties are harvested before the first frost in late September to mid-October, when the stems reach 10-12 cm in diameter.

How to store

There are different ways to store kohlrabi:

• in the refrigerator;
• in the cellar;
• in the freezer;
• on the balcony, if it is glazed and insulated.

Preparing the cabbage in the cellar or on the balcony doesn't take much time. Remove any soil and let it dry for 1-1.5 hours in a dark place. Inspect the heads carefully—deep cracks can cause rapid spoilage. After this, store the cabbage.

In the storage

Under certain conditions, kohlrabi can be stored in a cool place until late spring. The most popular methods are hanging kohlrabi, in a lattice container or loose basket, in sand, or in a bag with moss. The optimal humidity level in the storage room is 95-100%, and a stable temperature, not dropping below 0-2 degrees Celsius, is also important.

If you need to hang your produce, stretch wire from wall to wall, like a clothesline. Hang the vegetables on hooks spaced 4 cm apart. You can make your own hooks from stiff wire in the shape of an infinity sign. Insert one end of the hook into the root of the fruit, and secure the other end to a thick fishing line. If you don't have wire, use a rope. Try to maintain a distance of 4 cm between attachment points.

You can store cabbage in boxes or baskets. You'll need plenty of moist sand. Don't place the boxes on the floor. Place them on a slatted floor. Air circulation is essential to prevent the vegetables from rotting. Fill the box or basket with moist sand, then arrange the kohlrabi pods 4 cm apart and cover with sand. You can arrange the cabbage in several layers. The final layer should be sand, just like the bottom of the box. Once all the layers of kohlrabi are arranged and covered with sand, cover the box with plastic wrap. Don't seal it tightly to prevent it from rotting.

You can store kohlrabi in damp sand. To do this, add 20-30 cm of river sand to the cellar floor or the bottom of a box. Place the kohlrabi roots in the sand, spacing them 6 cm apart. Check the harvest twice a month and remove any spoiled or rotten kohlrabi.

Moss is a natural antiseptic that keeps cabbage juicy until spring and prevents the spread of disease and mold. You can collect moss in the forest or from a swamp. Place a thick layer of moss, about 10 cm high, at the bottom of the bag. Next, place the kohlrabi in layers of 5-7, alternating with layers of moss. Cover the cabbage with moss and store in the cellar.

In the freezer

Kohlrabi can be stored in the freezer for as long as it can be stored in the cellar. It can be used to prepare absolutely any dish. Defrosting is not necessary before cooking. Only ripe kohlrabi is suitable for freezing. Freeze in sticks, strips, cubes, or grate on a coarse grater. Kohlrabi pairs well with other vegetables, such as potatoes, cauliflower, carrots, green peas, and broccoli. You can prepare a vegetable mix in advance and make a delicious stew all winter long.

Before freezing, rinse the kohlrabi under running water, dry, and peel. Cut the cabbage into strips, sticks, or cubes. Soak in hot water for 2-3 minutes, drain in a colander, and immediately rinse in cold water. Dry on a towel, then place in vacuum-sealed plastic containers or bags. Sliced ​​kohlrabi can also be steamed for 3-4 minutes and frozen. Store coarsely grated cabbage like carrots—in a plastic bag in the freezer for about 12 months.

In the refrigerator

Fresh root vegetables can also be stored in the refrigerator, which will keep them for 1-2 weeks. First, prepare the vegetables:

• cut off the roots and leaves, leaving cuttings 1.5 cm in size;
• wrap the cabbage in a damp cloth or wet wipes;
• put in a plastic bag;
• put it in the refrigerator on the bottom shelf.

As with cellar storage, it is better not to wash the root vegetables:

• clear away soil and dry;
• wrap in a damp cloth or paper;
• put it in a plastic bag.

Kohlrabi can be stored in this form in the refrigerator for 20-30 days. To prevent the cabbage from becoming moldy or rotting, do not seal the bag tightly. This storage method is suitable for fresh heads of cabbage.

Kohlrabi is also great for preserving. It can be pickled, salted, or fermented, either on its own or in salads with other vegetables. Any recipe for pickling or preserving vegetables will work.

If you need to store kohlrabi for 5-7 days, you'll need plastic vacuum-sealed containers. Wash the kohlrabi under running water, peel it, and cut it into strips, sticks, or cubes. Soak it in coarse salt for 25 minutes, then rinse with cold water. Then dry it on a waffle towel and place it in vacuum-sealed containers.

On the balcony, loggia

Storing fruit on a balcony or loggia is almost the same as storing it in a cellar. Vegetables can be stored on a balcony if it is glazed and well insulated.

Maintain a constant cool temperature of approximately 0-2 degrees and humidity of 95-100%.

To preserve the juiciness of the fruits, wrap them in paper and place them on racks or shelves in a single layer, leaving a distance of about 5 cm between the heads of cabbage.

If possible, build a shelf on the balcony. Hammer nails into the end or attach hooks. Tie the root vegetables with rope, as if storing them in a cellar, and hang them 4-6 cm apart.

The best way to store kohlrabi on the balcony is in wooden boxes. Separate the stems with plywood or cardboard partitions and cover the cabbage with a thick cloth. If the balcony isn't glazed, insulate the vegetable storage boxes with 5 cm of foam and cover them with a warm blanket. Proper air circulation will prevent the growth of bacteria and mold.

Adviсe

These tips will help you keep kohlrabi fresh until spring:

1. For kohlrabi to grow juicy, the soil must be adequately moist. Dry soil causes the stems to become tough, coarse, and tasteless. Cold and heavy soil is also unsuitable for growing kohlrabi.
2. It is best to sow seeds in rows at a distance of 40-60 cm to ensure optimal feeding area.
3. It's essential to thin the cabbage 5-7 days after germination. Early-ripening varieties should be spaced 10-15 cm apart, while late-ripening varieties should be spaced 20-25 cm apart.
4. The ideal size for late varieties is 10-12 cm in diameter, and 6-8 cm for early varieties. Avoid overgrowing the stems. Otherwise, the fibers will become coarse, and the cabbage will become tough, tasteless, and lose its nutritional value. Such heads also won't store well for long. Kohlrabi with the root can be stored for a long time, sometimes until summer.
5. When storing kohlrabi in plastic wrap, check it periodically for condensation. If water droplets are found under the wrap, discard the old wrap. Dry the kohlrabi with a towel and replace the wrap.

Kohlrabi is one of the most easy-to-grow cabbages in the brassica family. It grows well, is frost-resistant, has a variety of storage options, and is rich in nutrients. It can be fried, pickled, boiled, stewed, used in casseroles and salads, or eaten raw. The variety of this vegetable allows you to choose the most suitable variety for storage and cooking. Even a novice gardener can grow kohlrabi.