Pick the key:

1. The color of the outer leaves is enough to record.

2. Pick up a heavy feeling.

3. The cut of the heart of the vegetable is not discolored.

Practical knowledge:

The secret to make sure you don't lose your vitamin C. Spring kohlrabi is watery and soft, so try to eat it raw without heating it. Since vitamin C and other nutrients are lost from the cut side, soak them in water for 5 minutes!

The key to peace of mind: take off the outer leaves

1. Kohlrabi will be sprinkled with pesticides a few times during planting, so you can peel off 1 or 2 outer leaves without using them.

2. If you're still not sure, blanch it in hot water for about 30 seconds. If you want to eat it raw, cut it and soak it in water for 5 minutes.

Keep refrigerated

Preservation period: 2 weeks.

Scoop out the hearts and stuff with wet toilet paper or kitchen paper towels.

Keep frozen

Shelf life: 1 month.

Freeze them directly, or rub them with salt, blanch them in salt water, etc. Depending on the purpose, treat them first and then freeze them.

Stored at room temperature

Preservation period: 3?4 days.

Wrap in newspaper and keep in a cool place.

Stuffed with toilet paper - Wrap in newspaper and keep in a cool place, with the emphasis on scooping out the heart of the vegetable and stuffing it with wet toilet paper. Replace with new toilet paper when in use.

Store dry

*Preservation period: 1 month.

Use high altitude kohlrabi.

Slice into thin half-moons - without taking out the center of the cabbage, just slice into thin half-moons and dry for about 3 days. You can use kohlrabi grown at high altitude.

This article is from the world's culture "ingredients preservation this way"