What Does Kohlrabi Taste Like? Does Kohlrabi Taste Good?

In this article, you will know the answer to the query “What Does Kohlrabi Taste Like?“.

Kohlrabi is an obscure vegetable most people have never heard of.

India and Asia grow a lot of this vegetable, but not much else.

The earthy taste of Kohlrabi makes it a favorite food among many people.

What this plant looks like, what it tastes like, and how to use it are discussed in this post.

What is Kohlrabi?

The kohlrabi is also known as the garden turnip.

The cabbage family member can reach a height of up to a foot long.

You can taste broccoli, cauliflower, or turnips along with a little cabbage thrown in.

When you break them open, Kohlrabi plants look very similar to horseradish plants (which makes sense since they are related).

However, one thing that makes kohlrabi different from other vegetables is that when eaten with nothing else on the plate, too much raw kohlrabi can make your stomach hurt due to its sulfur content.

Although it is still popular as a raw vegetable, it isn’t as popular as it once was.

Like an apple, kohlrabi can be eaten by peeling off the skin and cutting it into bite-sized chunks.

It can also be made into mashed potatoes with olive oil or butter, like kohlrabi mash (garlic mashed potatoes).

What Does Kohlrabi Look Like?

In the same family of broccoli, cauliflower, and kale is cabbage, also known as kohlrabi.

The purple or green exterior is surrounded by white flesh that tastes like radish when cooked.

Depending on how it’s prepared, the texture can be crunchy or soft.

Originally cultivated in Germany, Kohlrabi is a traditional vegetable that has been popular for centuries.

The best period for growing kohlrabi is from early spring to late autumn when the weather is moist and warm without prolonged periods of cold.

Typically, the fruit is harvested before it becomes too large.

Many continents have grown it commercially, including North America, Europe, Asia-Pacific, Africa, and South America.

With dry farming methods, it can be rinsed and grown as well as other vegetables.

Onions, for example).

Iron, potassium, and vitamin C are all found in kohlrabi.

As a snack or side dish, it is also low in calories.

How to Buy and Store Kohlrabi?

Throughout the year, you can find Kohlrabi in most markets in the United States.

Because it tastes great when roasted, steamed, or grilled with olive oil, it’s often stocked near broccoli and other cruciferous vegetables.

Most grocery stores carry Kohlrabi under the produce section.

Make sure the skin is unblemished, firm, and without cuts or bruises.

Don’t let your leaves become soft or yellow.

The crisp and juicy feel should be felt at the base of the stalk.

Kohlrabi should not exceed two inches in diameter or length, and since they don’t store well over time, it’s best to buy several smaller ones rather than one large.

Store the bulbs by cutting off the ends and discarding them so that they remain healthy and free of blemishes on the ends.

Using an airtight container, mix water and lemon juice with peeled kohlrabi.

Storing extra kohlrabi in the refrigerator for up to two weeks will help prevent spoilage and keep it fresh longer.

What Does Kohlrabi Taste Like? Does Kohlrabi Taste Good?

The top of kohlrabi resembles the head of cabbage, which is why it has an unusual appearance.

From the German and Arabic word kohl-rabi meaning “turnip cabbage”, kohlrabi derives its name.

Plants that grow well in temperate zones around the world, where they can be grown all year round, have been cultivated since at least 1750.

The taste of this exotic plant varies a great deal depending on how it is prepared, but usually tastes like broccoli or cauliflower when raw.

Compared to apple sauce, carrots, or parsnips, it acquires a slightly sweeter flavor when roasted.

Kohlrabi is typically green or purple when you buy it fresh, with greens being milder and sweeter than purples.

If you prefer, it can be consumed raw, cooked, or pickled, but when roasted it tastes best.

A delicious way to cook kohlrabi is to thinly slice it and dip it in vinegar and salt, just like cucumbers.

Kohlrabi should be thoroughly washed before eating raw.

Its high vitamin C content, low-calorie content, and low-fat content make it an ideal food for weight loss.

It can also assist in regulating digestion, as well as lowering cholesterol levels in some cases.

Moreover, the leaves of the plant can be eaten by animals while they are still young, so this weird-looking vegetable is useful in many ways.

The mild flavor and texture of Kohlrabi make it a popular substitute for potatoes or kale.

You should try this exotic vegetable if you have the chance since it offers a unique flavor not found in other vegetables.

How to Cook Kohlrabi?

Many people find Kohlrabi unpleasant due to its earthy smell, but others enjoy it for its unique flavor.

In addition to being eaten raw, Kochrabi can also be served cooked as a side dish.

To avoid the unpleasant odor associated with cooking kohlrabi, it is best to blanch it to remove any excess dirt.

Cover your kohlrabi with olive oil and salt if you do not want to eat it raw.

Roast them immediately while still whole for a sweeter taste, or grill until browned for an earthy taste.

Make sure you peel the tough skin off roasted kohlrabi before eating.

Kohlrabi can be prepared in several ways.

To make them sweeter, saute and roast them.

Roast them right away while still whole or grill them until browned for an earthy flavor.


A versatile vegetable, kohlrabi can be eaten raw, cooked, and even pickled.

Aside from being high in Vitamin C and potassium, it also contains few calories and fat.

It’s a new vegetable, but an old classic. You can grow it yourself or buy kohlrabi from the store.

If you want to read more about cooking, read here: Cooking Tips and Tricks.

Ayub Khan

Ayub Khan is an accomplished culinary author with a passion for cooking and 6 years of experience. His creative ideas and valuable tips inspire readers to explore new flavors and take their culinary skills to the next level.

Rehmat Dietitian

Rehmat is a certified food dietitian having experience of 10 years in reviewing and practicing on foods different aspects.

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