Kohlrabi (Storage + Cooking Tips)


  • It’s a member of the cabbage family
  • The whole plant is edible, but usually, when we talk about kohlrabi we mean the bulb of the plant, as we do here.
  • The bulb kind of tastes like broccoli stems (my favorite part of broccoli!)
  • It doesn’t have to be peeled, but the peel can be tough so I usually do.
  • You can eat it raw in slaws and salads, as well as roasted and stir-fried.

Kohlrabi is a unique and tasty veggie. It requires a bit more prep time but is totally worth it. Here are a few details on how to cut it:

  1. Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.)
  2. Slice in half: Cut the kohlrabi head in half down through its center.
  3. Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.
  4. Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center.
  5. Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.

Slice off the top of the kohlrabi: If you want to simply slice each quarter for baking or stir-frying, begin by cutting off the top of the vegetables

Slice: Use a sharp chef’s knife to carefully cut the vegetable into slices of even thickness.


Cut off the leafy stalks (you can use the leaves as you would kale or collard greens; be sure to use them with a few days) and scrub the kohlrabi bulbs clean, wrap them loosely in plastic or a paper bag, and refrigerate them until you’re ready to use them. Fresh kohlrabi will last up to several weeks in the fridge.



Roasted Kohlrabi

Kohlrabi Fries

Kohlrabi Salad with Cilantro