Kolrabi: cooking recipes for the winter with and without sterilization with photos and videos

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

Kolrabi is very similar to turnips, but in fact it is one of the varieties of white cabbage, which has a high content of vitamin C. Let's see why kohlrabi is so useful, how to grow it, and what recipes for cooking 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 that 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 bowel function, accelerating the process of processing and assimilation of food.
4. Cleanses the kidneys, removing substances that interfere with their work.
5. Helps in cleaning the vessels of the circulatory system from excess cholesterol.
6. Stimulates the stomach.
7. Reduces the risk of stroke.
8. Used to reduce the risk of colon cancer.
9. Helps relieve constipation.

Pay attention! You can eat the whole vegetable, including the leaves. It is very convenient and economical.

Kolrabi should be included in the diet:

• people suffering from diseases of the heart and blood vessels;
• women during pregnancy and breastfeeding mothers;

Don't eat kohlrabi if you have:

• acute pancreatitis;
• gastric ulcer;
• duodenal ulcer;
• low blood pressure;
• high stomach acid.

Preparing cabbage

In order to prepare cabbage for preservation, follow these steps:

• Rinse all vegetables thoroughly with water and dry them;
• before you send kohlrabi for storage in the cellar, remove all the leaves from it and lay it in a dense layer in a box, roots down;
• remove all damaged areas and those parts of the cabbage that have begun to rot.

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

Recipes for blanks for the winter

Today, everyone will find many recipes for preparing kohlrabi for the winter. You can store it in the cellar, roll it up in jars for the winter, dry it, or just store it in the refrigerator. Each method has its advantages and disadvantages.

Below we will look at the most popular preservation methods to preserve the maximum benefit of the product.

The secret of proper freezing

Kolrabi is an unpretentious cabbage, and it is easy to store, including by freezing. However, you need to know a few secrets that will make it more efficient:

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

This method of conservation will preserve the useful properties of the product for 8-9 months.

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

Winter salad with carrots and onions

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. Carrot - 200 grams.
7. Water - 0.5 liters.
8. Vinegar - 50 grams.
9. S alt - half a tablespoon.

• Sugar - 50 grams.

Cooking:

1. In a container put on fire, add water and seasonings. Boil the marinade on fire for 8-9 minutes.
2. Vegetables should be thoroughly washed before cooking.
3. Cabbage and carrots, pre-dry, rub with a grater.
4. Chop the onion finely.
5. Jars and lids used for preservation are washed with boiling water.
6. Put celery and garlic in a jar.
7. Then, in a dense layer, put a mixture of onions, carrots and cabbage in a jar.
8. Pour marinade.
9. Sterilize jars.

• Roll up the lids.
• Put the jars upside down on a flat surface covered with a thick cloth and cover them with a blanket.
• We are waiting for the jars to cool to room temperature, after which they can be put away in the cellar.

Dry kohlrabi

To dry kohlrabi, you will need:

1. Remove the skin from the kohlrabi.
2. Cut the cabbage into thin strips.
3. The prepared product is blanched for 4 minutes.
4. The strips are laid out on a pallet and dried.
5. Next, the tray is placed in the 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.

Abkhaz-style s alty chunks

Required ingredients for cooking:

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

S alting cabbage is as follows:

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

Kolrabi canning

We can preserve kohlrabi as follows:

1. We take 3 kilograms of the product, wash it, clean it and cut it into medium pieces.
2. Boil a liter of water on fire, diluting 1 tablespoon of s alt in it.
3. Add cabbage to boiling water and cook for 5 minutes.
4. The resulting product is cooled and distributed in sterilized containers.
5. Preparing the pickle. To do this, add a glass of vinegar and 30 grams of s alt to one liter of boiling water.
6. Pour the resulting liquid into jars and roll them up 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 a vegetable as follows:

1. We take 1 kilogram of cabbage, 500 grams of sweet pepper, 450 grams of onion 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. Grate carrots and cabbage with a grater.
5. Mix all the ingredients together and place them in sterile jars.
6. Pour boiling water over the containers 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 container again.
9. Drain the water again, add 80 grams of vinegar, 400 grams of sugar and 150 grams of s alt to it.

• For the third time, boil 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 the dish a bright and rich color - beets will help with this. Marinating proceeds 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 of s alt and sugar.

Having prepared the necessary ingredients, we proceed to the pickling process:

1. Peel the beets and cook them for 40 minutes. Beets, during cooking, must be covered with a lid.
2. Cook the peeled cabbage in a separate container for 5 minutes. Cut the finished product into small cubes.
3. Sterilize jars for storing vegetables.
4. Preparing the marinade. To do this, add vinegar, sugar and s alt to boiling water.
5. Put the vegetables in jars, fill them with marinade, cover with a lid and send to sterilize.
6. Chilled sterilized jars can be stored in the cellar.

Pay attention! If the cabbage is overripe, instead of 5 minutes, it is boiled for 15-20 minutes.

Sauerkraut with herbs

Delicious and easy to prepare appetizer that will delight you and your guests. To make 2 cans of sauerkraut you will need:

• 8 cabbages;
• 4 garlic cloves;
• dill - 4 tablespoons;
• 3 glasses of water;
• 2 tablespoons of s alt;
• 2 tablespoons of seed mustard;
• half teaspoon ground red pepper.

Clean the cabbage, wash it and dry it with a towel. The heads of garlic also need to be peeled and washed. We cut the cabbage into thin strips. Choose the size of the cut yourself, based on your own preferences. We spread the chopped cabbage on the bottom of the jar in a dense layer and sprinkle it with dill. Top with another layer of cabbage and dill.

Repeat the procedure until a few centimeters of free space remain in the jar. It will be needed in order to fill the appetizer with brine.

The brine is prepared in a separate container, in which water, pepper, mustard and s alt are mixed.Be sure 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 stand for at least 4 days, at room temperature. After a snack, you can eat or clean in the basement.

Storage conditions

Cabbage can be stored under the following conditions:

1. In the cellar.

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

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

2. In the freezer.

Cabbage should be peeled and finely chopped. The finished mass is laid out in bags and sent to the freezer. Before packing, the vegetable can be blanched for 3-4 minutes.

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