Kohlrabi is basically a crunchy, mild-tastic bulb from the cabbage family. Think broccoli stems, but way more chill. The skin, though? It’s like a vegetable’s version of a suit of armor. You cannot eat it raw unless you want to file a dental claim.
Do not skip the peeling step. I did once. I spent ten minutes chewing one bite. Never again.
Step one: Get your tools ready.
Grab a sharp vegetable peeler. Not a dull one. Dull peelers are the enemy of joy and kohlrabi. If you only have a paring knife, that works too—but it’s the advanced class. For today, let’s stick with the peeler. You’ll also need a cutting board. That’s it. Breathe.
Oh, and a bowl for the scraps. You’re not a monster, right?
Step two: Slice off the top and bottom.
Lay the kohlrabi on its side. Chop off the gnarly stem nub at the top. Then slice a thin disc off the bottom. This gives you a flat, stable surface. Stability is everything. You don’t want this thing rolling around like a drunk ping-pong ball.
Now you have a little green-and-white drum. Adorable, right?
Step three: Start peeling, but do it with attitude.
Hold the kohlrabi by the flat top. Run your peeler down the sides. You’ll feel it hit the tough outer layer. That’s the bit we’re evicting. Keep going, strip by strip, like you’re shaving a very stubborn hedgehog.
How to Peel Kohlrabi (with Video) - It's a Veg World After All®
Important note: You’ll see two distinct layers. The outer one is thick and fibrous. The inner one is lighter and smooth. Keep peeling until you hit that smooth, pale green or white flesh. You’ll know it when you see it—it looks like a perfect, juicy apple.
Don’t worry if you miss a spot. Just go back over it. No judgment here. We’re all friends.
Step four: Stop when you see the “good stuff.”
Once the entire bulb is a uniform, pale color, you’re done. The skin should be completely gone. Trust your eyes. If it still feels rough or waxy, peel some more. Better safe than sorry. Your jaw will thank you later.
Now rinse the naked kohlrabi under cold water. It’s feeling vulnerable, so be gentle. Pat it dry.
Step five: Now what?
You’ve conquered the peel. Give yourself a high-five. You can now slice it into matchsticks for slaw, or cubes for roasting, or thick rounds for dipping in hummus. It’s kind of like a radish’s sweeter, more forgiving cousin. Crunchy. Juicy. Perfect.
If you’re feeling wild, eat a thin slice raw right now. Go ahead. I won’t tell anyone. It’s like a secret snack you earned.
How to Cook Kohlrabi - Jo's Kitchen Larder
