I harvested nine purple kolrabi from my vegetable garden this year. It's an interesting looking vegetable, but rather dull to prepare. These edible swollen stems are about the size of a softball and taste similar to a turnip or radish, but family to the cabbage. I've been considering making kolrabi kimchi. I recently purchased daikon radish kimchi from the farmers market. It's so delicous and has a similar texture and flavour to the kolrabi. I've brined and pickled a couple kolrabi, mashed a few and have 6 sitting on top of my fridge.
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