Recipes for preparing kohlrabi cabbage for the winter with and without sterilization

Kohlrabi is an unpretentious and vitamin-rich vegetable that anyone can grow in their own garden. In our country it has not yet received due recognition, while in Europe it is known everywhere and is eaten with pleasure.

Kohlrabi is very similar to a turnip, but is actually one of the varieties of white cabbage, which contains a high content of vitamin C.Let's figure out why kohlrabi is so useful, how to grow it, and what recipes for preparing it for the winter exist.

Useful properties of kohlrabi

Every person trying a product for the first time is interested not only in taste, but also in the benefits it will bring to the body. Eating kohlrabi will help the body in the following ways:

1. Removes excess fluid from the body.
2. Increases the level of hemoglobin in the blood.
3. Normalizes intestinal function, accelerating the process of processing and assimilation of food.
4. Cleanses the kidneys, removing substances that interfere with their functioning.
5. Helps in cleaning the blood vessels of the circulatory system from excess cholesterol.
6. Stimulates the functioning of the stomach.
7. Reduces the risk of stroke.
8. Used to reduce the risk of intestinal cancer.
9. Helps in eliminating constipation.

Note! You can eat the entire vegetable, including the leaves. It is very convenient and economical.

Kohlrabi should be included in the diet:

• people suffering from heart and blood vessel diseases;
• women during pregnancy and mothers breastfeeding;

You should not eat kohlrabi if you have:

• acute pancreatitis;
• stomach ulcer;
• duodenal ulcer;
• low blood pressure;
• increased stomach acidity.

Preparing cabbage

To prepare cabbage for canning, follow these steps:

• rinse all vegetables thoroughly with water and dry them;
• before storing kohlrabi in the cellar, remove all its leaves and place them in a dense layer in a box, roots down;
• remove all damaged areas and those parts of the cabbage that have begun to rot.

By following these steps, you can easily preserve the product and store it in a convenient place for you.

Recipes for winter preparations

Today, everyone will find many recipes that allow them to prepare kohlrabi for the winter. You can store it in the cellar, roll it in jars for the winter, dry it, or simply store it in the refrigerator. Each method has its own advantages and disadvantages.

Below we will look at the most popular preservation methods that allow you to preserve the maximum benefits of the product.

The secret of proper freezing

Kohlrabi is an unpretentious cabbage, and it is easy to store, including by freezing. However, you need to know a few secrets that will allow you to do this more efficiently:

1. The cabbage is washed thoroughly.
2. The cabbage is blanched for 3 minutes and then cooled in cold water.
3. Cut the prepared vegetables into small pieces or chop them using a grater.
4. We put the finished kohlrabi in plastic bags, close them tightly and store them in the freezer.

This method of preservation will preserve the beneficial properties of the product for 8-9 months.

There is another freezing method that can preserve the product for up to 3 weeks. To do this, wrap the head of cabbage in a damp towel or piece of parchment. In this form, it is placed in a bag and, having released all the air, it is tightly closed. Having packed the cabbage in the right way, you can safely put it in the refrigerator.

Winter salad with carrots and onions

For housewives who want to make a winter salad, the following recipe is perfect.

Ingredients:

1. Cabbage – 600 grams.
2. Garlic – 5 cloves.
3. Pepper – 7 peas.
4. Celery – 5 branches.
5. Onion – 1 piece.
6. Carrots – 200 grams.
7. Water – 0.5 liters.
8. Vinegar – 50 grams.
9. Salt - half a tablespoon.

• Sugar – 50 grams.

Preparation:

1. Add water and seasonings to a container set on fire. Boil the marinade over the fire for 8-9 minutes.
2. Vegetables should be thoroughly washed before cooking.
3. After drying the cabbage and carrots, grate them using a grater.
4. Finely chop the onion.
5. We wash jars and lids used for preservation with boiling water.
6. Place celery and garlic in a jar.
7. Then, in a thick layer, place the mixture of onions, carrots and cabbage into the jar.
8. Pour in the marinade.
9. We sterilize jars.

• Roll up the lids.
• Place the jars upside down on a flat surface covered with thick material and cover them with a blanket.
• We wait until the jars have cooled to room temperature, after which they can be put away in the cellar.

Drying kohlrabi

To dry kohlrabi you will need:

1. Remove the skin from the kohlrabi.
2. Cut the head of cabbage into thin strips.
3. The prepared product is blanched for 4 minutes.
4. The strips are laid out on a tray and dried.
5. Next, the tray is placed in an oven preheated to a temperature of 65 ^O, for 2-3 hours.
6. During drying, the vegetable mass must be stirred periodically.
7. The finished product is placed in plastic bags or glass jars, and then sent to a dark, dry place.

Salted in pieces in Abkhazian style

Ingredients required for cooking:

1. Cabbage – 5 kilos.
2. Garlic – 40 grams.
3. Salt – 150 grams.
4. Celery sprigs – 4 pieces.
5. Hot pepper – 80 grams.
6. Blue fenugreek seeds – 30 grams.
7. Water – 1 liter.

Salting cabbage occurs as follows:

1. Wash the kohlrabi and cut it into small pieces.
2. Remove the pepper seeds and chop it finely.
3. Cut the peeled garlic cloves into 2-3 cloves.
4. Place the prepared ingredients tightly into a saucepan or other convenient container.
5. Add seasonings.
6. Place the container under pressure and leave it to salt for up to 30 days.
7. We distribute the finished product into glass jars and close them.
8. Jars are stored in a cool, dark place.

Canning kohlrabi

Preserve kohlrabi as follows:

1. We take 3 kilograms of product, wash it, peel it and cut it into medium pieces.
2. Boil a liter of water over a fire, diluting 1 tablespoon of salt in it.
3. Add cabbage to boiling water and cook for 5 minutes.
4. Cool the resulting product and distribute it into sterilized containers.
5. Prepare the brine. To do this, add a glass of vinegar and 30 grams of salt to one liter of boiling water.
6. Pour the resulting liquid into jars and seal them with lids.
7. We sterilize the containers and send them to the cellar for storage.

Method without sterilization

Housewives who do not have free time for sterilization can prepare vegetables as follows:

1. Take 1 kilogram of cabbage, 500 grams of sweet pepper, 450 grams of onions and half a kilo of carrots. We wash and clean them.
2. Finely chop the onion into half rings.
3. Peppers are cut into strips.
4. Using a grater, grate the carrots and cabbage.
5. Mix all the ingredients together and place them in sterile jars.
6. Fill the containers with boiling water and let them brew for 2-3 minutes.
7. Drain the liquid and boil it again.
8. As soon as the water boils, pour it into the containers again.
9. Drain the water again, add 80 grams of vinegar, 400 grams of sugar and 150 grams of salt.

• The third time we boil the water and pour it into jars.
• Roll up the lids and turn the jars upside down until they cool completely.

Marinated with beets

If you want to give a dish a bright and rich color, beets will help with this.Marinating occurs as follows:

1. Take 1 kohlrabi.
2. 5 bay leaves.
3. 700 grams of beets.
4. A head of garlic.
5. Pepper – 8-10 peas.
6. Liter of water.
7. Three tablespoons of vinegar.
8. 2 tablespoons salt and sugar.

Having prepared the necessary ingredients, we begin the marinating process:

1. Peel the beets and cook them for 40 minutes. The beets must be covered with a lid during cooking.
2. Cook the peeled cabbage in a separate container for 5 minutes. Cut the finished product into small cubes.
3. We sterilize jars for storing vegetables.
4. Prepare the marinade. To do this, add vinegar, sugar and salt to boiling water.
5. We put the vegetables in jars, fill them with marinade, cover them with a lid and send them to sterilize.
6. Cooled, sterilized jars can be sent to the cellar for storage.

Note! If the cabbage is overripe, cook it for 15-20 minutes instead of 5 minutes.

Pickled with herbs

A tasty and easy to prepare appetizer that will delight you and your guests. To make 2 jars of sauerkraut, you will need:

• 8 heads of cabbage;
• 4 cloves of garlic;
• dill – 4 tablespoons;
• 3 glasses of water;
• 2 tablespoons salt;
• 2 tablespoons seed mustard;
• half a teaspoon of ground red pepper.

We clean the cabbage, wash it and dry it with a towel. The garlic heads also need to be peeled and washed. Cut the cabbage into thin strips. Choose the cutting size yourself based on your own preferences. Place the chopped cabbage on the bottom of the jar in a thick layer and sprinkle it with dill. Sprinkle another layer of cabbage and dill on top.

We repeat the procedure until there are a few centimeters of free space left in the jar. You will need it to fill the appetizer with brine.

The brine is prepared in a separate container in which water, pepper, mustard and salt are mixed. Don't forget to mix the brine thoroughly. The resulting liquid is poured into jars and closed with a lid. In this state, the snack must be allowed to sit for at least 4 days at room temperature. Afterwards, the snack can be eaten or stored in the basement.

Storage conditions

You can store cabbage under the following conditions:

1. In the cellar.

To do this, you need to remove the stems and leaves from the cabbage, and place the heads of cabbage in a dense layer in a box, roots down. There is no need to wash the vegetables, just shake them off of excess soil stuck to the roots. The heads of cabbage in the box can be sprinkled with a thin layer of sand, and then covered with a layer of film. This will allow the cabbage to retain its freshness longer. Do not wrap the boxes too tightly - the vegetable may begin to rot.

If you cannot find storage boxes, you can sprinkle the floor in the cellar with a layer of sand and stick the heads of cabbage into it so that the stalk is at the bottom. There is no need to place them close to each other, let there be a small distance between them. You can hang the heads of cabbage on a rope. The temperature in the cellar should not exceed 0 degrees and high humidity - at least 90-95%.

2. In the freezer.

The cabbage should be peeled and finely chopped. The finished mass is put into bags and sent to the freezer. Before packaging, the vegetable can be blanched for 3-4 minutes.