Kohlrabi is highly suitable for freezing, provided that blanching is performed to preserve its structure and inactivate enzymes. Product quality depends on using young, medium-sized stem tubers and removing the tough outer layer.
In the reference
18
varieties
crop Kohlrabi,
where this is mentioned in the description.
Only young, medium-sized stem tubers with a diameter of 8–10 cm are suitable for freezing kohlrabi, as overripe specimens are prone to developing a fibrous texture. The processing technology requires the mandatory removal of the coarse outer layer, which has a tough structure and does not recover after deep freezing.
Methodologically, mandatory blanching is justified: 3 minutes for whole stem tubers and 1 minute for diced pieces. This stops enzymatic processes, preserving nutritional properties and flavor for use in dishes that require heat treatment.
Varieties of Kohlrabi mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.