Pickled Kohlrabi

Storage Time

Unopened, commercially processed pickled kohlrabi can last 1-2 years when stored in a cool, dark pantry. Once opened or if homemade, it must be refrigerated and typically remains fresh for 1-2 months, though some well-made, properly acidic recipes can last up to 3 months.

Temperature

For optimal freshness and safety, store opened or homemade pickled kohlrabi in the refrigerator at a consistent temperature between 0–4°C (32–40°F). Unopened, commercially sealed jars should be kept in a cool, dark pantry away from direct sunlight or heat sources.

Freezing

While technically possible to freeze pickled kohlrabi, it is generally not recommended if you wish to preserve its delightful crisp texture. The high water content in kohlrabi, combined with the pickling process, causes the vegetable to become significantly soft and mushy upon thawing, losing its signature crunch. If you absolutely must freeze it, drain the kohlrabi from its brine and store the pieces in an airtight, freezer-safe container or bag for up to 2-3 months. Thaw slowly in the refrigerator. Be aware that the thawed kohlrabi will be best suited for cooked applications where texture is less critical, such as in stews, purees, or as an ingredient in cooked dishes, rather than as a crisp side dish.

Signs of Spoilage

• Visible mold growth on the kohlrabi pieces or floating on the surface of the brine, which is a clear indicator of bacterial contamination and spoilage.
• An off-putting, yeasty, or unusually sour smell that is distinct from the normal tangy aroma of pickled vegetables, suggesting unwanted microbial activity.
• The pickling brine becoming excessively cloudy, slimy, or developing unusual bubbles (if not a naturally fermenting product that is still actively fermenting), which can signal spoilage.
• Kohlrabi pieces becoming excessively soft, mushy, or slimy to the touch, losing their characteristic crispness and firm texture.