I’m fairly new to kohlrabi. I don’t know what took me so long to start growing this brassica, because I love it! Kohlrabi reminds me of the stem of broccoli, only crisper, more refreshing, and a bit milder. I used a recent harvest to make this delicious kohlrabi slaw with probiotics. Seriously, I can’t get enough of this!
How to Grow Kohlrabi
Start kohlrabi seeds indoors 6 weeks before the last frost for your area, harden them off, and then transplant them to a sunny spot in the garden, spacing them about 12″ apart. For a fall crop, direct sow the seeds in the garden 90 before your average frost date.
When the bulb reaches 3″ in diameter, harvest the kohlrabi by cutting just above the soil.
Kohlrabi in the garden.
Using Kohlrabi
Kohlrabi is delicious raw, and can also be roasted, or cooked like potatoes. It can even be mashed.
And Small Footprint Family has a great recipe for Kohlrabi Jicama Salad.
Kohlrabi Slaw with Probiotic Options
Ingredients
- 3 cups peeled and shredded kohlrabi
- 1 cup shredded carrots
- 1/8 cup thinly sliced onion
- 1/4 cup white balsamic vinegar
- 1/8 cup pure maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup mayonnaise
- 1/8 cup sour cream preferably cultured
- 1 1/2 teaspoon mustard preferably lacto-fermented
- 1 1/2 tablespoon horseradish preferably lacto-fermented
Instructions
- Combine all ingredients and refrigerate at least an hour before serving.
Notes
What great ways have you found to use kohlrabi?
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