How to Peel Kohlrabi

Prepping the Kohlrabi

Wash your hands. Your hands can spread bacteria to the foods you touch and eat. Before you begin prepping your kohlrabi, wash your hands thoroughly with soap and water. Make sure your hands are fully dry before you begin peeling. Wet hands can spread bacteria more easily than dry hands.

Clean the kohlrabi. Before eating any vegetable, it is very important to make sure it is clean and free of any bacteria. To wash your kohlrabi, hold it under running tap water and rub the entire surface of the bulb with your fingers. Wait to wash the leaves until right before you are ready to eat them. If you wash them a day or more before you eat them, they will begin to rot.

Cut off the leafy stems. If the leaves are still attached, you’ll need to cut them off before you begin peeling. Use a chef’s knife to cut off the stems as close to the bulb as you can. The stems are leaves are edible, so you can put them aside and save them to cook later.

Use a chef’s knife to slice the kohlrabi in half. When using large kohlrabi, at least 10 centimetres (3.9 in), you’ll need to cut it down the center before you peel it. To do this, place the vegetable on a large cutting board, hold it in one hand, and use your other hand to cut it in half with a chef's knife. Keep in mind that the outer skin of the kohlrabi is very tough. Make sure to hold the kohlrabi firmly in your hand so it doesn't slip while you're cutting it.

Cut the kohlrabi into quarters if it’s larger than your hand. Large kohlrabi will need to be cut again into quarters. To do this, put the halved kohlrabi cut side down and cut each piece again so you have four equal quarters. This will make large or giant kohlrabi more manageable to peel. If yours is small enough to fit in the palm of your hand, you can skip this step.

Cut out the core with the tip of your knife. In the center of the kohlrabi is a tough inner core. You’ll want to remove it before cooking. Use the sharp tip of your chef’s knife to cut out the inner core from each quarter of the kohlrabi. If you have a smaller kohlrabi, you can leave the core in the vegetable. It will soften when you cook it.

Removing the Tough Outer Layer

Slice off the woody top and bottom of the kohlrabi. On each quarter of the kohlrabi, you’ll notice that the top and bottom has a thick, woody stem. Cut these parts off with the chef’s knife. This will make the kohlrabi easier to peel. These woody stems are very tough and not edible. They will not soften when boiled.

Carve off the outer skin with a paring knife. Even with small kohlrabi, the skin may be too tough to peel with a vegetable peeler. Use a paring knife to slowly and carefully carve off the outer layer of the stem. This step will take many strokes with the knife. You’ll know that you’re finished peeling when the entire bulb is an off-white color. Always use extreme caution when using a knife. Cut slowly and away from your body to avoid injury.

Use a vegetable peeler to remove any additional outer skin. You can use the vegetable peeler to remove any additional skin the larger knife may have missed. You may see some remaining green skin (or purple, depending on the kohlrabi color you chose). This can be removed using a sharp vegetable peeler.

Store the kohlrabi in the refrigerator. To preserve your freshly peeled kohlrabi, wrap it in plastic wrap and put it in the refrigerator. Store it in the vegetable crisper drawers for the best results. Make sure the entire cut surface is covered in plastic to ensure the kohlrabi doesn’t dry out. Cook and eat within a few days before it starts to rot. An unpeeled kohlrabi can last up to three weeks in the refrigerator. If you cut the kohlrabi in small pieces, it can be stored in an airtight plastic container or plastic bag. Keep your kohlrabi longer (8-10 months) by storing it in the freezer. Kohlrabi should be blanched (boiled) and placed in an airtight container before frozen.