How To Peel A Kohlrabi

So you brought home a kohlrabi. First off, good for you. It looks like a alien spaceship that decided to grow leaves. Don’t panic. I’m here to walk you through the peeling process, and I promise it’s way less intimidating than it looks.

First, let’s talk about what you’re dealing with.

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.

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.

A few pro tips before you go.

Got a massive kohlrabi? Like, the size of a softball? The skin gets even thicker. You might need to use a paring knife instead of a peeler. Slice off the skin in segments, like you’re carving a pumpkin. Same idea, different vibes.

Also, don’t toss the leaves! If they’re fresh and not wilted, you can sauté them like kale or collards. They’re free greens. Waste not, want not, as your grandma probably said.

What if you accidentally peel off too much? Relax. No one’s grading you. You’ll just have a slightly smaller kohlrabi. It’s still delicious. Perfection is overrated anyway.

The one rule you should never break.

Never, and I mean never, try to bite into an unpeeled kohlrabi like an apple. I did this once at a farmer’s market while trying to look cool. It was a disaster. I nearly chipped a tooth and then had to pretend I was just “admiring the vegetable.” Just don’t. Peel it first. Always.

Now you’re a kohlrabi-peeling pro. It’s a niche skill, but a useful one. Next time you see one at the store, you won’t flinch. You’ll smile, grab it, and think, “I got this.” And you do. You really do.

Go forth and kohlrabi. I believe in you.