4 Review (s)

  1. Taisa

    The use of kohlrabi in dishes is useful for people from childhood to old age. Chopped on a coarse grater and seasoned with sunflower oil, kohlrabi tastes like a radish, but much more tender and tastier than it. To prepare the dish, we take medium-sized fruits, they are juicier, remove the peel from them and three on a grater. Young leaves can also be eaten. Here are some more of my recipes:

    Soup
    Peel kohlrabi, potatoes, leeks.
    Boil. Finely chop the carrots, parsley and celery and saute in the fat. Combine everything, add tomatoes and boil. At the end of cooking, add salt and spices to taste. Serve with sour cream. You can cook soup with meat or mushroom broth.

    Main dishes
    Peel the young kohlrabi, cut into slices, fry in a pan, dipped in beaten eggs and sprinkled with a thin layer of breadcrumbs.
    Boil kohlrabi in a small amount of water, after cleaning and cutting into slices, until tender. Serve with milk sauce. You can stew kohlrabi in tomato-sour cream sauce or with carrots.
    Boiled kohlrabi with sour cream and diced sausage, sprinkled with herbs, always decorates my holiday table.
    And you can cook pancakes. Peel, wash, grate on a fine grater. Add egg, salt, sugar, flour and water to the mass. Mix thoroughly and fry in any fat until golden brown. Serve with cottage cheese, cheese or jam.
    Enjoy your meal.

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  2. Elena VETROVA, city of Saratov

    To harvest kohlrabi in October, I sow the seeds in August on the vacated beds, and install small arcs on top.

    Before sowing, I add 1 tsp for digging. superphosphate and a liter can of compost per 1 sq.m. I form holes 1 cm deep at a distance of 5 cm from each other and 25 cm between the rows. I throw 40 - 1 kohlrabi seeds into each. Sprinkle with soil and pour abundantly with heated water. When the temperature drops to + 2 + 10 degrees, I throw a dense spunbond onto the installed arcs, and if it's even colder outside, I additionally cover it with a film.

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  3. Irina VIKTOROVA, Voronezh region

    Kohlrabi in comparison with their cabbage sisters - a real vitamin bomb! It is not only useful, but also very tasty - in our family this vegetable is at a premium. I get an early harvest of kohlrabi by growing seedlings. My favorites are Picant and Smack. At the end of March, seeds are 15 minutes. I warm it up in hot (45-50 °) water and immediately pour over icy water. A day’s seeds languish in a micronutrient solution for root and foliar dressing, freeze at night on the bottom shelf of the refrigerator and only then go to separate 0,5-liter glasses with loose fertile soil.
    The first week after germination I keep seedlings at 8-10 °, then at 16-18 °. In the phase of two true leaves - a solution of organic fertilizer, before planting - a cocktail based on the nitrogen-potassium complex for cabbage. Lighting on cloudy days and hardening before landing are required. I relocate to the ground at the beginning of May. 10-12 days after planting, I treat with a solution of brovyak (1:10) with wood ash (1 tbsp. Per 10 l), after a week and a half I treat with complex mineral fertilizer. In the second half of June, an excellent harvest is already flaunting on the table!

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  4. Sergey APAKOV, Penza region

    Kohlrabi: wintering in the sand
    In recent years, Kohlrabi bushes have been planted in the garden by 20-30. This cabbage strengthens the immune system, which is very important in the winter. But before the winter it still needs to be preserved, and there is a common opinion among gardeners that kohlrabi is poorly stored. I was convinced that it was not.

    I am storing the late cultivars Giant or Violetta, which have grown to 7-9 cm in diameter. Larger ones are really poorly stored, and poorly edible. From the selected stebleplod cut off the leaves and roots, remove the ground and dried. Then loosely put Kohlrabi in a wooden box, I fall asleep with dry sand and carry it to the basement. There cabbage is stored almost all winter.

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