Below I will tell you in more detail how to cook kohlrabi for the winter. Optionally, you can add a couple of cilantro twigs to the blank for flavor. Kohlrabi can be used both green and purple if you want a slightly spicier preparation.
Main Ingredient: Vegetables / Cabbage / Kohlrabi
Dish: Blanks / Marinating
- Kohlrabi - 600 Grams
- Carrots - 150 Grams
- Garlic - 30 Grams
- Water - 500 Milliliters
- Salt - 1/2 Art. spoons
- Sugar - 30 Grams
- Vinegar 9% - 40 Milliliters
- Peppercorns - 3-5 Pieces
- Coriander Seeds - 1/4 Teaspoon
- Dried dill - 1/2 Teaspoon
How to cook "Kohlrabi cabbage for the winter"
Prepare all ingredients.
Wash and dry kohlrabi cabbage. Peel. Then grate for Korean carrots.
Rinse and peel the carrots. Grate like kohlrabi. Add to cabbage and stir.
Place peeled garlic, dill, coriander seeds and allspice peas on the bottom of clean, pre-sterilized jars.
Put prepared vegetables on top, tamp.
Boil water for the marinade. Add sugar and salt and stir. When they are completely dissolved, pour in the vinegar. Bring to a boil again.
Pour hot marinade into jars. Close tightly with a lid, turn upside down. Wrap in a towel and leave to cool completely.
Kohlrabi is ready for the winter.