Content
- Kohlrabi - he tolerates frost, but only in the freezer
- Tubers become pieces
- Tips
- The question: raw or blanched freeze?
- Freeze raw - the fast version
- Blanching - the proven method
- Fill freezer
- durability
- Thawing is eliminated
- Conclusion for fast readers
Kohlrabi can be frozen raw or blanched
Kohlrabi - he tolerates frost, but only in the freezer
Kohlrabi is a native vegetable whose tubers are particularly favorable in the summer. Even in the garden you can watch them grow. The kohlrabi is unbeatable fresh, but thanks to the freezer, it can also enrich our wintry dishes.
Tubers become pieces
A whole frozen kohlrabi is unwieldy in further processing. It does not cut and thawing just takes too long. That is why kohlrabi is cut small before freezing. Whether cubes, stripes or discs, is up to you. Before that, however, the tuber needs to be freed from inedible ingredients.
Tips
Even if the kohlrabi is peeled before freezing, it should still be washed before. Contaminants adhering to the shell can reach the pieces via hands.
The question: raw or blanched freeze?
The common recommendation is blanch. But there are enough voices to speak out for the raw freeze. The taste should not be noticeable difference. You can test it yourself and keep the better version for the future. Again the two possibilities:
Freeze raw - the fast version
The kohlrabi is washed, peeled and chopped? Then put it in the freezer bag. The air is squeezed out and the bag is tightly closed. The kohlrabi is already ready for the freezer.
Blanching - the proven method
- Heat salted water in a large saucepan. Put ice water in handy in a large bowl. Blanch the kohlrabi pieces for about 2 to 3 minutes depending on their size. Take the pieces out of the boiling water and immediately pour them into the ice water. Remove them from the ice water after they have cooled down sufficiently. Spread the kohlrabi on kitchen paper, where it can drain off.
Fill freezer
Each freezer type is best suited for kohlrabi. Once the pieces are completely cooled and dried, they are allowed to find their permanent place in it. You can put all the pieces in a container, but it is much better to portion them already.
durability
The shelf life for this tasty vegetable is one year when frozen.
Thawing is eliminated
While fresh kohlrabi is a wonderful healthy snack, the deep-frozen and thawed version lacks the typical bite. Therefore, the frozen pieces are preferably used in cooking.
Immediately after removal from the freezer, put the frozen pieces into the boiling food. The heat of the food is enough, so they can thaw in a second and continue to cook. Within a few minutes, the small pieces are ready to eat.