What is kohlrabi?

Kohlrabi is a plant of the Cruciferae family and the genus Brassica. It is also called cauliflower, cabbage, white lotus, cabbage, glass cabbage, and cabbage. It can be harvested all year round. The main producing areas are Henan, Sichuan, Fujian, Guangdong, Hubei, Taiwan, Hunan, Guangxi and other provinces.

What does kohlrabi look like?

Kohlrabi is cabbage, a biennial herb with no stems, many basal leaves wrapped in layers, about 10-30 cm in diameter, with terminal racemes, and flowering and fruiting in April and May.

How to cook kohlrabi

1. Stir-fried kohlrabi

Wash and cut the kohlrabi into pieces, put oil in a pan, add peppercorns and stir-fry until fragrant, then add chili peppers, minced garlic and Lao Gan Ma, add kohlrabi and stir-fry over high heat for about 5 minutes.

2. Cold kohlrabi

Tear the kohlrabi into pieces, then blanch it, take it out and rinse it with cold water. After draining the water, add minced garlic, white sesame seeds, chili powder, sesame oil, light soy sauce, salt, sugar, etc. and mix well.

The efficacy and function of kohlrabi

Kohlrabi is a common vegetable in our life. It has high nutritional value and contains a variety of vitamins, dietary fiber, and trace elements. It has the effects of regulating the stomach, treating constipation, detoxifying and improving eyesight, and enhancing immunity.

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