The best way to store kohlrabi is to remove the leaves and stems from the bulb and keep them separately in the refrigerator. The leaves will last for a few days, while the bulb will last for a few weeks. You can wrap them in a damp paper towel or a perforated plastic bag to keep them moist and crisp. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

Kohlrabi can also be kept in a root cellar, basement, or any cool, dark place you may have. To prep it for cellaring, trim off the leaves and stems then dry-brush off any dirt. Keep the bulb in a well ventilate contain, such as a crate. Check them regularly for spoilage.

• Freezing: Blanch kohlrabi pieces in boiling water for 2 to 3 minutes, then cool them in ice water. Drain and pat dry, then pack them in freezer bags or containers. Label and date, and freeze for up to a year. Use frozen kohlrabi in soups, stews, or casseroles.
• Pickling: Cut kohlrabi into thin slices and pack them in sterilized jars. In a saucepan, bring vinegar, water, sugar, salt, and spices (such as mustard seeds, peppercorns, and bay leaves) to a boil. Pour the hot brine over the kohlrabi, leaving some headspace. Seal the jars and process them in a boiling water bath for 10 minutes. Store the pickles in a cool, dark place for up to a year. Refrigerate after opening and enjoy as a snack or a salad ingredient.
• Dehydrating: Peel and slice kohlrabi into thin pieces and arrange them on dehydrator trays. Dry at 125°F (52°C) for 6 to 10 hours, or until crisp and brittle. Store the dehydrated kohlrabi in airtight containers in a cool, dry place for up to a year. Use dehydrated kohlrabi as a snack, or rehydrate it to use in soups, stews, grain bowls, or salads.

Kohlrabi is a versatile vegetable that can be roasted, steamed, grilled, stir-fried, or pureed in a soup. To prepare kohlrabi, you need to peel off the tough outer skin with a knife or a vegetable peeler, and cut off the leaves and stems. You can chop the bulb into slices, cubes, wedges, or matchsticks, depending on your recipe. You can also use a spiralizer to make kohlrabi noodles, or a mandoline to make thin wafers. The leaves and stems can be chopped and cooked like other greens.

Here are some examples of how to cook kohlrabi:

• Roasted: Toss kohlrabi pieces with olive oil, garlic, salt, pepper, and your favorite herbs and spices, and spread them on a baking sheet. Roast in a preheated oven at 450°F for 20 to 30 minutes, stirring occasionally, until browned and tender. Sprinkle with Parmesan cheese for extra flavor.
• Steamed: Cut kohlrabi into even pieces and place them in a steamer basket over boiling water. Steam for 10 to 15 minutes, or until crisp-tender. Season with salt, pepper, butter, lemon juice, or vinegar.
• Grilled: Cut kohlrabi into thick slices and brush with olive oil, salt, and pepper. Grill over medium-high heat for 10 to 15 minutes, turning once, until charred and tender. Serve with a squeeze of lemon or a drizzle of honey mustard.
• Stir-Fried: Cut kohlrabi into thin matchsticks and heat some oil in a large skillet over high heat. Add minced garlic, ginger, and red pepper flakes, and cook until fragrant, about 1 minute. Add kohlrabi and salt, and stir-fry for 5 to 10 minutes, or until crisp-tender. Add some soy sauce, rice vinegar, or sesame oil for extra flavor.

Kohlrabi has a subtle and slightly sweet flavor that pairs well with a variety of ingredients, such as:

• Dairy: Butter, sour cream, Parmesan, Swiss cheese, and cream. These ingredients add richness and creaminess to kohlrabi, and enhance its mild and sweet flavor. You can use them to make sauces, gratins, soups, or mashed kohlrabi.
• Creamy Sauces: Bechamel, hollandaise, alfredo, and cheese sauce. These sauces are made with butter, flour, milk, eggs, cheese, or cream, and they go well with kohlrabi, especially when roasted, steamed, or boiled. You can use them to make casseroles, quiches, or pasta dishes.
• Lemon: Lemon adds a bright and refreshing touch to kohlrabi, and balance its earthy and nutty flavor. You can use it to make dressings, marinades, or glazes.
• add a sweet and tart flavor to kohlrabi, and complement its crisp and juicy texture. You can use them to make a kohlrabi and apple slaw, a kohlrabi and apple soup, a kohlrabi and apple gratin, or a kohlrabi and apple salad.
• Bacon: Bacon brings a smoky and savory flavor to kohlrabi, and contrast its mild and sweet flavor. You can use them to make a kohlrabi and bacon hash, a kohlrabi and bacon soup, a kohlrabi and bacon salad, or a kohlrabi and bacon quiche.