Kohlrabi, a versatile and nutritious vegetable, can be preserved through dehydration for long-term storage and convenient use. This process concentrates its flavors and extends its shelf life significantly. To dehydrate kohlrabi, slice it thinly, arrange the pieces on dehydrator trays, and dry at 125°F (52°C) for 6-8 hours until crisp.

Dehydrating kohlrabi offers several advantages. It reduces storage space, allows for easy incorporation into various recipes, and preserves nutrients. The dried kohlrabi can be rehydrated for use in soups, stews, or ground into a powder for seasoning.

Proper preparation is key to successful dehydration. Remove the leaves and peel the tough outer skin before slicing. Uniform thickness ensures even drying. For enhanced flavor, consider adding seasoning like salt or vinegar before dehydrating, creating tasty snacks similar to vegetable chips.

Understanding Kohlrabi

Kohlrabi is a unique vegetable with distinctive characteristics and nutritional benefits. This member of the Brassica family offers versatility in cooking and valuable health properties.

Classification and Characteristics

Kohlrabi belongs to the Brassica oleracea species, making it a close relative of cabbage, broccoli, and turnips. It features a round, bulb-like stem that grows above ground, typically 3-4 inches in diameter.

The vegetable comes in green and purple varieties, though both have pale green or white flesh inside. Kohlrabi’s taste is often described as mild and sweet, similar to broccoli stems or turnips.

Kohlrabi leaves are edible and resemble collard greens. The vegetable thrives in cool weather and is harvested when the bulb reaches tennis ball size for optimal flavor and texture.

Nutritional Profile

Kohlrabi is a nutrient-dense vegetable, low in calories but rich in essential vitamins and minerals. It’s an excellent source of vitamin C, providing over 100% of the daily recommended intake per serving.

The vegetable contains significant amounts of:

• Fiber
• Potassium
• Vitamin B6
• Folate

Kohlrabi also offers antioxidants like anthocyanins in purple varieties. These compounds may help reduce inflammation and support heart health.

With its high water content, kohlrabi aids in hydration and digestion. Its fiber content promotes gut health and may assist in weight management by increasing feelings of fullness.

Selecting and Preparing Kohlrabi

Proper selection and preparation of kohlrabi are crucial for successful dehydration. Focus on choosing fresh, high-quality bulbs and using effective cleaning and cutting techniques.

Choosing the Best Bulbs

Select kohlrabi bulbs that feel firm and heavy for their size. Look for smooth, unblemished skin without cracks or soft spots. Smaller bulbs (2-3 inches in diameter) tend to be more tender and flavorful.

Avoid overly large or woody kohlrabi, as they can be tough and fibrous. If the leaves are still attached, they should appear fresh and crisp. Green varieties are typically milder, while purple ones have a slightly spicier taste.

Purchase kohlrabi during peak season (spring and fall) for the best flavor and texture. Local farmers’ markets often offer freshly harvested kohlrabi.

Cleaning and Cutting Techniques

Start by thoroughly washing the kohlrabi bulbs under cool running water. Use a vegetable brush to remove any dirt or debris from the skin. Trim off the stems and leaves, saving them for other uses if desired.

Peel the tough outer skin using a sharp knife or vegetable peeler. Cut the bulb in half vertically, then slice into uniform pieces. Aim for 1/8 to 1/4 inch thick slices or cubes for even drying.

For spiral or ribbon cuts, use a spiralizer or mandoline slicer. These cuts can add visual interest to your dehydrated kohlrabi.

Remove any fibrous parts from the center of larger bulbs. Pat the cut pieces dry with a clean kitchen towel or paper towels before arranging them on dehydrator trays.

Dehydration Fundamentals

Dehydrating kohlrabi is an effective method for preserving this versatile vegetable. Proper equipment and techniques are essential for achieving optimal results and maximizing the benefits of dehydration.

Benefits of Dehydrating Vegetables

Dehydrating vegetables like kohlrabi offers numerous advantages. It extends shelf life significantly, allowing for long-term storage without refrigeration. Dehydrated kohlrabi retains most of its nutritional value, including fiber, vitamins, and minerals.

The process concentrates flavors, making dehydrated kohlrabi a tasty snack or ingredient. It reduces food waste by preserving excess produce. Dehydrated kohlrabi takes up less space than fresh, making storage more efficient.

Properly dehydrated kohlrabi can last up to a year when stored in airtight containers. This makes it an excellent option for emergency food supplies or camping trips.

Required Equipment and Settings

A food dehydrator is the most efficient tool for dehydrating kohlrabi. These machines provide consistent temperature and airflow for even drying. Alternatively, an oven set to its lowest temperature can be used, though results may vary.

Key equipment includes:

• Dehydrator or oven
• Sharp knife for slicing
• Cutting board
• Airtight storage containers

For kohlrabi, set the dehydrator temperature between 125°F and 135°F (52°C to 57°C). Drying times typically range from 6 to 12 hours, depending on slice thickness and desired crispness.

Proper airflow is crucial. Arrange kohlrabi slices in a single layer, not touching, on dehydrator trays. Rotate trays periodically for even drying. The process is complete when kohlrabi pieces are crisp and brittle.

The Dehydration Process

Dehydrating kohlrabi requires attention to detail and proper technique. The process involves several key steps to ensure optimal results and crispy, flavorful kohlrabi chips.

Blanching Kohlrabi Pre-Dehydration

Blanching kohlrabi before dehydration helps preserve color, texture, and nutrients. To blanch, bring a pot of water to a boil and prepare an ice bath. Cut kohlrabi into thin, uniform slices. Submerge the slices in boiling water for 2-3 minutes. Quickly transfer them to the ice bath to stop the cooking process. This step inactivates enzymes that could cause discoloration and off-flavors during dehydration.

Drain the blanched kohlrabi slices thoroughly and pat them dry with clean kitchen towels or paper towels. Removing excess moisture is crucial for efficient dehydration and crispy results.

Layering and Spacing on Trays

Proper arrangement of kohlrabi slices on dehydrator trays is essential for even drying. Place the slices in a single layer, ensuring they do not overlap or touch. This allows air to circulate freely around each piece, promoting uniform dehydration.

For optimal results, leave a small gap between each slice. If using a stackable dehydrator, rotate the trays periodically during the drying process to ensure even exposure to heat and airflow.

Timing and Temperature Guidelines

Dehydrating kohlrabi typically takes 6-12 hours, depending on slice thickness and desired crispness. Start at a higher temperature of 145°F (63°C) for the first hour to quickly remove surface moisture and prevent potential bacterial growth.

After the initial hour, reduce the temperature to 125°F (52°C) for the remaining dehydration time. This lower temperature helps preserve nutrients and flavor while gradually removing moisture from the kohlrabi.

Thinner slices will dry faster, while thicker slices may require additional time. Check the progress regularly to avoid over-drying.

Monitoring and Flipping

Regular monitoring is crucial for achieving perfectly dehydrated kohlrabi chips. Check the slices every 2-3 hours, rotating trays if necessary. Flip the kohlrabi pieces halfway through the drying process to ensure even dehydration on both sides.

To test for doneness, remove a few slices and allow them to cool. Properly dehydrated kohlrabi should be crisp and brittle, with no remaining moisture. If any pieces still feel soft or pliable, continue dehydrating and check again in 30-minute intervals.

Once fully dehydrated, remove the kohlrabi chips from the trays and allow them to cool completely before storing in airtight containers.

Post-Dehydration Steps

Properly handling kohlrabi after dehydration ensures optimal quality and longevity. Cooling the chips completely and testing for doneness are crucial steps. Proper storage techniques help maintain crispness and flavor for extended periods.

Cooling and Testing for Doneness

Remove the dehydrator trays and allow the kohlrabi chips to cool at room temperature for 30-60 minutes. This cooling period is essential for achieving the desired crispy texture.

To test for doneness, take a chip and break it in half. It should snap cleanly with a satisfying crunch. If it bends or feels rubbery, return the batch to the dehydrator for additional drying time.

Examine the chips for any signs of moisture. They should be completely dry and brittle. If condensation appears on the container when sealed, the chips need further dehydration.

Storage Solutions

Once cooled and tested, store dehydrated kohlrabi chips in airtight containers. Glass jars with tight-fitting lids or vacuum-sealed bags work well. Avoid plastic containers, as they may allow moisture to seep in over time.

Label containers with the date of dehydration for easy tracking. Store in a cool, dark place away from direct sunlight. A pantry or kitchen cabinet is ideal.

For long-term storage, consider using oxygen absorbers in the containers. This helps prevent oxidation and extends shelf life.

Check stored chips periodically for any signs of moisture or mold. If properly dehydrated and stored, kohlrabi chips can last 6-12 months while maintaining their crispy texture and flavor.

Creative Ways to Use Dehydrated Kohlrabi

Dehydrated kohlrabi offers versatility in the kitchen. Its crisp texture and mild flavor make it suitable for various culinary applications.

Making Kohlrabi Chips

Dehydrated kohlrabi slices transform into delicious, crunchy chips. Thinly slice kohlrabi and season with salt, pepper, and preferred spices. Place the slices on dehydrator trays and dry at 135°F for 6-8 hours until crisp.

For added flavor, experiment with different seasonings. Try garlic powder, paprika, or nutritional yeast. These chips make a healthy alternative to potato chips.

Store the finished chips in an airtight container. They’ll stay fresh for several weeks, providing a quick and nutritious snack option.

Incorporating into Soups and Stews

Dehydrated kohlrabi adds texture and nutrition to soups and stews. Rehydrate the pieces in warm water for 10-15 minutes before adding to recipes.

Use dehydrated kohlrabi in vegetable soups or hearty stews. It absorbs flavors well and maintains a pleasant texture. Add it to slow cooker recipes for convenience.

For a quick kohlrabi soup, blend rehydrated pieces with vegetable broth, onions, and spices. This creates a creamy, nutrient-rich base for various soup recipes.

Crafting Flavored Powders

Grind dehydrated kohlrabi into a fine powder using a food processor or spice grinder. This powder serves as a versatile ingredient in cooking.

Mix kohlrabi powder with salt, garlic powder, and dried herbs to create a unique seasoning blend. Use it to flavor roasted vegetables, meats, or popcorn.

Add the powder to homemade spice rubs for grilling. It imparts a subtle, earthy flavor to meats and vegetables. Incorporate it into baked goods like bread or crackers for added nutrition and a mild vegetable taste.