How to Freeze Kohlrabi for Longer-Lasting Freshness

A plentiful kohlrabi harvest often exceeds what you can eat day to day. Freezing is the solution. This method of food preservation keeps the flavor, vitamins, and freshness intact for many months. We show you exactly how to do it.

From choosing the right time to harvest and preparing the bulbs to storing them properly in the freezer. With our guide, preserving your harvest is easy.

Why you should freeze kohlrabi

Fresh kohlrabi keeps for only a few days in the refrigerator. Freezing slows the natural spoilage process. You can preserve your entire harvest at once.

This has practical benefits. You always have vegetables ready in portions for soups, casseroles, or stir-fries. You reduce food waste and aren't dependent on the season.

Most of the nutrients are retained. When preserving vegetables by freezing, fewer vitamins are lost than with other methods. The key is using the right technique.

Freezing vegetables is one of the gentlest preservation methods. Blanching is crucial. It preserves color, texture, and flavor by stopping enzymatic processes.

How do you prepare kohlrabi for freezing?

Preparation determines the final result. Take your time with these steps. Use only bulbs that are in perfect condition.

Choosing and harvesting the right bulbs

Harvest the bulbs when they are at the ideal stage of ripeness. Medium-sized, firm bulbs with a diameter of seven to ten centimeters are ideal. Overripe kohlrabi becomes woody.

Cut the bulbs from the root with a sharp knife. Remove the leaves right away. Otherwise, the leaves will continue to draw water from the bulb. For a plentiful harvest next year, you can find high-quality seeds in our garden shop.

Washing and peeling thoroughly

Wash each bulb under cold running water. Remove any soil with a vegetable brush. Dry the kohlrabi thoroughly with a clean towel.

Then peel the bulbs. Remove the entire tough outer layer. With young, tender spring kohlrabi, a thin peel is often enough. Cut away any fibrous areas from the cut surface.

Cutting and portioning

Cut the peeled kohlrabi into evenly sized pieces. For stews, 2-centimeter cubes work well. For stir-fries or as a side dish, cut the kohlrabi into sticks.

The shape affects the freezing time and the subsequent cooking time. Small pieces freeze faster and thaw more evenly. Choose one shape and stick with it. This gives you uniform portions later.

Whichever vegetable you choose, the cutting technique remains the same.

Why is blanching necessary before freezing?

This step is essential. Blanching means briefly immersing food in boiling water. It serves three important purposes.

First, it deactivates enzymes. These natural substances are responsible for the ripening process. In the freezer, they continue working slowly, damaging flavor, color, and vitamins.

Second, it kills surface bacteria and yeasts. This extends shelf life and helps prevent freezer burn. Third, blanching preserves the crisp green color of the skin.

Exact blanching instructions

Bring plenty of water to a boil in a large pot. Add salt. One teaspoon per liter of water is enough. Place the kohlrabi pieces in a sieve or blanching basket in batches.

Lower the sieve completely into the boiling water. Start a timer. Blanch kohlrabi cubes for two to three minutes. Follow this timing carefully.

Remove the sieve as soon as the time is up. Immediately plunge the pieces into a bowl of ice water. This shock stops the cooking process at once.

Cooling vegetables in ice water is just as important as blanching itself. It must happen quickly enough to prevent the pieces from continuing to cook internally. This is the only way to preserve the perfect bite.

Draining and drying thoroughly

Let the cooled kohlrabi drain well. Shake the sieve gently. Then spread the pieces out on a clean towel. Pat them dry carefully.

Residual water freezes into large ice crystals. These damage the cell structure. Dry every cube thoroughly to prevent mushy vegetables after thawing.

How do you freeze kohlrabi correctly?

Now it's time for the final step. The packaging and storage determine the quality later on. Work systematically.

Choosing the right packaging

Use freezer bags or sturdy plastic containers with lids. The containers must be food-safe, seal tightly, and be suitable for low temperatures.

Freezer bags save space. Press out as much air as possible before sealing them. Vacuum sealers are ideal but not essential. Fill the bags no more than two-thirds full.

Labeling and flash-freezing

Label each package with its contents, date, and weight. Use a waterproof pen. The date is important for rotating your supplies.

First, place the filled but still open bags or containers next to one another on a tray. Put the tray in the freezer for two to three hours. This method is called flash-freezing.

The pieces freeze quickly and individually. They don't clump together into one large block. Once pre-frozen, seal the bags completely and stack them to save space.

Optimal storage in the freezer

Store the kohlrabi in the main compartment of your freezer, not in the door. This is where temperatures are most consistent. The ideal temperature is -18 degrees Celsius or colder.

Use the “First In, First Out” principle. Place newly frozen portions at the back. Use the oldest supplies first. This way, you use everything within its optimal storage life.

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How long does frozen kohlrabi keep?

When properly prepared and kept at a constant -18 degrees Celsius, blanched kohlrabi keeps for eight to ten months. During this time, its flavor and nutrients remain largely intact.

After one year, the quality noticeably declines. The pieces become softer and may develop a slight freezer taste. Plan your food storage accordingly.

You should use unblanched kohlrabi within four to six weeks. Check the temperature of your freezer regularly. Fluctuations considerably shorten its shelf life.