Kohlrabi for winter

Kohlrabi belongs to the cabbage family. Usually kohlrabi has a pale green color, and it also happens to be purple. This cabbage has a juicy and crispy flesh. Its taste is delicate, slightly sweet. Kohlrabi leaves are also edible, they are added to salads and soups.

When buying kohlrabi cabbage, you should pay attention to the peel: it should be smooth and dense, without stains and damage. As for the size, it also matters. Usually large vegetables are tougher, and sometimes even fibrous. Therefore, preference should still be given to small fruits.

To prepare kohlrabi for the winter, you do not need a lot of expenses. Just a few ingredients - and a delicious salad of unusual cabbage is ready.

1. Peel kohlrabi, cut into thin strips. You can also grate on a vegetable grater in Korean. Another option is to cut thinly with a vegetable peeler.

2. Pour water into a saucepan, about two liters. We send the pan to the fire, bring the water to a boil.

3. We put kohlrabi in boiling water. Cook for 10 minutes. After the specified time, we throw the cabbage into a colander. Let the liquid drain.

4. Pour the water for the marinade into a saucepan, send it to the fire. Bring to a boil. Pour sugar and salt into boiling water. Stir until they are completely dissolved. Add citric acid.

5. We put the cabbage in pre-sterilized jars. Pour hot marinade. Cover with lids.

6. In a suitable saucepan, we put a piece of cloth or a towel on the bottom. We place cans with kohlrabi. Fill with water so that it reaches the shoulders of the cans.

7. We put the structure on fire. We pasteurize the blanks within an hour from the moment the water boils. Then we close the lids hermetically. We allow the blanks to cool down, after which we send them to a permanent storage place.

Store in a dark, cool place. Have a pleasant tasting.