Kohlrabi cabbage got its name from two words: German "kohl" - cabbage and Latin "rapa" - turnip. Indeed, this vegetable is similar to both at the same time. It is no coincidence that her second name is cabbage turnip. The stemfruit, the size of a large orange, is both pale green and purple. Green turnips taste like a radish or cucumber, purple ones are sharper. Fresh kohlrabi leaves are edible and taste just like young cabbage.
It is necessary
- Sichuan salted kohlrabi
- - liter sterilized glass jar;
- - 500 g kohlrabi;
- - brine from 2 glasses of boiling water and 1 tablespoon of salt;
- - 3-5 cm ginger root;
- - 3 cloves of garlic;
- - 1 red hot pepper;
- - 1 tablespoon of rice wine.
- Pickled purple kohlrabi
- - 500 g of purple kohlrabi;
- - 3/4 tablespoon of sea salt;
- 1/2 cup rice vinegar
- 1/2 cup water
- - zest of 1 lemon;
- - 2 cloves of garlic;
- - 2-3 centimeters of ginger root;
- - 1/4 teaspoon of ground black pepper;
- - 1/4 teaspoon red pepper flakes.
Instructions
Step 1
Fresh kohlrabi that you want to consume in the coming days can be kept in the refrigerator. To do this, the leaves are cut off and stored separately, in plastic bags, so they will lie for 2-3 days. Stem fruits, also placed in bags, can be stored for up to a month.
Step 2
Only the "turnip" is removed for long-term storage. Purple kohlrabi lasts longer than green kohlrabi. A cool place with high humidity is suitable for storage. The optimum temperature is 0 ° C, humidity is 95%. Before storing the kolbrabi for storage in a pile, trench or boxes, cut off the leaves, while leaving the roots. Place the stems in one layer in wet sand. So the cabbage can lie up to 2-3 months if you keep an eye on the humidity.
Step 3
Pickled or salted kohlrabi is stored from 6 months to 1 year. There are several recipes. Some of them are quite exotic, such as Sichuan salted kohlrabi. Remove the cabbage from the upper leaves, rinse and cut into strips. Peel and slice fresh ginger. Peel and chop the garlic. Put cabbage, ginger, garlic, pepper in a jar, pour cold brine and pour in wine. Tighten the lid, but not very tightly, as the cabbage will ferment. Keep at room temperature for three days, then refrigerate.
Step 4
Purple pickled kohlrabi turns out to be very "smart". To cook its stems, peel only the upper leaves, cut into strips and mix in a deep bowl with salt. Leave it on for 1 hour. Remove the zest from the lemon with a ribbon. Peel and slice the ginger root, peel and chop the garlic at random.
Step 5
Mix water and vinegar, bring to a boil, add garlic, ginger, lemon zest, pepper. Drain excess liquid from kohlrabi and put it in a jar, fill with hot marinade, cover and let cool at room temperature. Store in the refrigerator.
