How to pickle kohlrabi cabbage

Kohlrabi is a type of white cabbage, which is also called “cabbage turnip”. The vegetable is a stem crop, the ground part of which looks like a ball. Its core is juicy, has a pleasant taste, reminiscent of a stalk of ordinary cabbage.

Kohlrabi has a positive effect on the functioning of the liver, gallbladder and stomach. Due to the diuretic effect, this cabbage removes excess fluid from the body, toxins and toxins. Kohlrabi also helps to lower blood pressure and is used to prevent cancer. In a pickled form, the vegetable retains its properties and parts are used in homemade preparations.

Recipes for pickling kohlrabi cabbage

Pickled kohlrabi cabbage is cooked in combination with carrots, bell peppers and other vegetables. Be sure to prepare a marinade containing water, granulated sugar and coarse salt. From spices, you can add fragrant or faithful peas, bay leaves, cloves. A good addition to homemade preparations is fresh and dried herbs.

Prescription without sterilization

Delicious preparations suitable for long-term storage can be obtained without additional sterilization. In this case, the order of preparation is as follows:

1. A head of kohlrabi cabbage is cleaned of leaves and peel. Then it needs to be washed and crumbled into small slices.
2. The resulting pieces are dipped in boiling water, where a couple of large spoons of vinegar with a concentration of 5% were added.
3. Then the water is drained, and the processed cabbage is put in jars.

   

4. Additionally, several dill umbrellas, garlic cloves and chopped fresh herbs (basil, cilantro, dill) can be placed in jars.
5. For the marinade, an enameled container is filled with one liter of water, 60 g of salt and 80 g of sugar are dissolved.
6. The container is put on fire and its contents are brought to a boil.
7. When the marinade boils, you need to turn off the heat and add 100 ml of 5% vinegar.
8. Prepared jars are poured with marinade, which are closed with lids.

Vinegar Recipe

Vinegar acts as a preservative and gives the preparations a sour taste. It is best to use apple or any fruit vinegar. For pickling, vinegar with a concentration of not more than 5% is also suitable.

The procedure for obtaining homemade preparations based on kohlrabi is as follows:

1. A kilogram of kohlrabi cabbage is peeled and cut into bars.
2. On the fire you need to put a pan with a small amount of water with the addition of fruit vinegar. For 5 minutes, chopped cabbage is lowered into boiling water.

   

3. Then the water is drained, and the components are transferred to the jar.
4. Then they put a pot with a liter of water to boil, where 40 g of salt and 70 g of granulated sugar are added.
5. After boiling with brine, vegetable slices are poured.
6. Allspice, bay leaf, fresh herbs are added to taste.
7. 0,1 l of vinegar is added to the jar.
8. The container is sealed with a lid and left to cool.

A simple recipe

According to the following recipe, you can pickle kohlrabi cabbage in a simple and quick way. Kohlrabi is cut into large pieces, which significantly reduces the cooking time.

There are several stages in the cooking procedure:

1. Kohlrabi (5 kg) is boiled in salted water. If young vegetables are used, then you can not cook them.
2. Cabbage and one carrot cut into bars.

   

3. A container filled with 3 liters of water is placed on the fire.
4. After boiling, 125 g of salt and 15 g of citric acid are poured into the water. The stove must be turned off.
5. Vegetables are placed in jars and lightly tamped.
6. If desired, allspice, bay leaf, cloves and other spices are added for pickling.
7. Banks need to be covered with lids and pasteurized. To do this, boil water in a saucepan and place jars in it. Within half an hour, you need to leave the jars to pasteurize.
8. Then the jars are corked with iron lids and covered with a blanket upside down.

onion recipe

In a simple way, you can cook kohlrabi for the winter together with onions. In the process of preparation, there are several stages:

1. A kilogram of kohlrabi must be cut into cubes.
2. The resulting cut is dipped in boiling water for 2 minutes, then the water is drained.
3. Onions (0,2 kg) are chopped in half rings.

   

4. For further filling, 0,5 liters of water is required. In it you need to dissolve half a tablespoon of salt and two tablespoons of sugar.
5. Eight peppercorns, a bay leaf, a couple of dill umbrellas, blackcurrant and cherry leaves are lowered into a glass jar.
6. After the appearance of signs of boiling, add 50 ml of vinegar.
7. For 20 minutes, the jar is placed in a pot of boiling water for sterilization.
8. The container is sealed with an iron lid.

Recipe with carrots

Delicious preparations can be obtained as a result of a combination of kohlrabi and carrots. Marinate cabbage in the following way:

1. Kohlrabi (0,6 kg) should be peeled and cut in any convenient way.

   

2. Carrots (0,2 kg) are peeled and cut into cubes.
3. Garlic (40 g) enough to peel.
4. Sprigs of celery (5 pcs.) And allspice peas (6 pcs.) Are placed in a glass container.
5. Then the remaining components of the blanks are placed in a jar.
6. To prepare the marinade, put 0,5 liters of water on the fire. Be sure to dissolve a teaspoon of salt and two tablespoons of sugar.
7. When the marinade boils, you need to turn off the burner and add 50 ml of vinegar with a concentration of 9%.
8. Pour water into a large basin and bring it to a boil. At the bottom of the container you need to lay a piece of cloth.
9. A jar of vegetables is placed in a basin and pasteurized for 20 minutes.
10. Then the container is corked, turned over and left to cool.

hot pepper recipe

A spicy appetizer of kohlrabi cabbage is obtained by adding hot peppers and garlic. When working with capsicum, you must follow the precautionary rules and prevent it from getting on the mucous membranes and skin.

The procedure for preparing vegetables for the winter consists of a number of steps:

1. First, several kohlrabi tubers weighing 1 kg are taken, which must be peeled and chopped into strips.
2. Five sprigs of celery need to be laid on the bottom of the container. A mixture of herbs (basil, cilantro, dill) is used as a seasoning. It must also be placed in a jar in the amount of 30 g.
3. Garlic (40 g) must be peeled and chopped into plates.
4. Hot pepper (100 g) must be finely chopped. The seeds are left, then the snack will acquire a sharper taste.
5. Prepared components fill the jar.
6. They put water on the fire to boil, where they pour 5 tablespoons of salt per liter of liquid.
7. Marinade, until it has had time to cool, fill the contents of a glass container, and then cork it with a lid.
8. It will take a month to pickle vegetables, after which you can serve them on the table.

Beetroot recipe

With the addition of beets, the blanks acquire a sweetish aftertaste and rich color. The procedure for obtaining winter preparations, including kohlrabi and beets, consists of the following steps:

1. Fresh kohlrabi cabbage (0,3 kg) is cut into bars or cubes.
2. Beets (0,1 kg) should be peeled and chopped with half washers.
3. Carrots (0,1 kg) are grated.
4. Garlic (3 cloves) should be cut in half.
5. The components are interchanged and poured for 15 minutes with hot water.
6. Then the water is drained, and the components are transferred to a glass jar.
7. The marinade requires 250 ml of water, where salt (1 tablespoon) and sugar (2 tablespoons) are dissolved.
8. When the liquid boils, you should stand for 2 minutes and remove it from the heat.
9. From spices, you can add a couple of peas of allspice.
10. The contents of the jar are filled with hot filling, after which they are closed with a nylon lid.
11. When the container has cooled, it is transferred to the refrigerator.
12. Canned snack can be served after 3 days.

Recipe with peppers and carrots

Another way to pickle kohlrabi includes carrots and bell peppers. To fill a liter jar, you need to go through several stages of preparation:

1. Kohlrabi (1 pc.) Should be peeled and cut into cubes.
2. For two minutes, the cabbage is placed in salted boiling water (1 tablespoon of salt per liter of water). Then the vegetables should be doused with cold water and left in a colander.
3. Carrots should be peeled and chopped on a coarse grater.
4. One onion is peeled and cut into half rings.
5. Two sweet peppers should be cut into half rings.
6. A teaspoon of mustard seeds, a bay leaf, a few peas of allspice and three cloves of garlic are placed in a sterilized liter jar.
7. Then the container is filled with the rest of the prepared ingredients.
8. Half a liter of water is boiled on fire with the addition of 3 teaspoons of sugar and two tablespoons of salt.
9. When the liquid begins to boil, the burner is turned off and 30 ml of vinegar is added to the marinade.
10. Then fill the jar with marinade and close it with a lid.
11. For 10 minutes, the jar is pasteurized in a saucepan with water and sealed for the winter.
12. For further storage choose a cool place.

Vitamin snack

Kohlrabi can be combined with many vegetables, including other types of cabbage – white and cauliflower. Delicious preparations are obtained as follows:

1. Kohlrabi (0,3 kg) should be cut into cubes.
2. Cauliflower (0,3 kg) should be cut into inflorescences. For a couple of minutes they are dipped in boiling water, after which they are poured over with cold water.
3. Part of a fork of white cabbage weighing 0,3 kg is chopped into thin strips.
4. Carrots (0,3 kg) should be grated.
5. Celery and parsley (stems and roots) are used as greens. These components take approximately one beam each.
6. Sweet peppers (5 pcs.) Cut into several pieces and cleaned of seeds.
7. The ingredients are mixed and distributed among the banks.
8. Boil water (2 liters) is put on fire, where 4 large spoons of sugar and 2 spoons of sugar are added.
9. After boiling, vegetable components are poured with marinade.
10. Banks are tightly sealed and put away for winter storage.

Conclusion

Kohlrabi cabbage is one of the components of homemade preparations, as it goes well with seasonal vegetables. For pickling, choose suitable containers in the form of glass jars. They are pre-treated with hot water and steam to avoid the spread of harmful bacteria. Banks are tightly sealed and stored in the cold.