Kohlrabi Cubed — Cups to Grams

Measuring Kohlrabi: Cubed, Julienned, and Grated

Kohlrabi's density changes significantly depending on how it is cut. The dense, crisp flesh packs tightly when cubed into half-inch pieces (135g/cup), but loosens considerably when sliced into julienne matchsticks (110g/cup) as the long thin strips leave air channels between them. Grated kohlrabi — pushed through the large holes of a box grater — falls between the two at approximately 120 grams per cup, as the shreds are short enough to pack partially but still trap some air.

These density differences are practically important. A recipe calling for 2 cups cubed kohlrabi (270g) contains about 23 percent more kohlrabi by weight than 2 cups julienned (220g). For raw preparations where the kohlrabi is the primary ingredient — slaws, salads, batons with dip — use weight to ensure consistent portions. For cooked applications where kohlrabi is one of several vegetables, volume measurement is usually close enough.

Whole Bulb to Prepared Yield: Peeling and Trimming

Purchasing kohlrabi at the market means you are buying both usable flesh and non-usable skin, leaf bases, and fibrous tissue. Understanding the yield helps you buy the right amount and avoid running short mid-recipe. Kohlrabi's globe-shaped bulb is actually a swollen stem — the round structure is entirely edible flesh once the outer layers are removed.

The trimming loss for kohlrabi is 20 to 25 percent of whole weight. This is higher than for smooth-skinned vegetables like cucumber (5 to 8%) but lower than for root vegetables with deep eyes like celeriac (25 to 30%). The loss comes from three sources: the outer skin itself (thin but tough), the fibrous layer just beneath the skin that runs 3 to 5mm deep, and the bases of the leaf stalks (which leave small, slightly fibrous entry points into the flesh). Cut away at least 5 to 6mm from the surface to clear all fibrous tissue.

Yield by bulb size:

Small (150g whole) → approximately 115 to 120g trimmed → just under 1 cup cubed. Medium (250g whole) → approximately 190 to 200g trimmed → 1.4 to 1.5 cups cubed. Large (350g whole) → approximately 260 to 270g trimmed → approximately 1.95 cups cubed. Very large (450g+) → 330 to 350g trimmed → approximately 2.5 cups cubed. Note: very large kohlrabi (over 400g whole) can develop a woody core — test by pressing a knife into the center after peeling. A woody core should be discarded.

Roasting and Cooking: Weight Changes and Method

Kohlrabi's 91 percent water content means it shrinks noticeably when cooked by dry heat. Roasting at 200 to 220 degrees Celsius (400 to 425 degrees Fahrenheit) drives off approximately 18 to 22 percent of the raw weight as steam. One cup of raw cubed kohlrabi (135g) produces approximately 105 to 110 grams of roasted pieces — roughly three-quarters of a cup after roasting. The roasted pieces are noticeably sweeter and denser than raw, and the cut surfaces brown and caramelize.

For even roasting, cut all pieces to uniform half-inch cubes, pat dry with a paper towel (removing surface moisture accelerates browning), and toss with 1 to 1.5 teaspoons of oil per cup of raw kohlrabi. Spread in a single layer on a rimmed baking sheet — do not overlap. Roast 25 to 30 minutes at 200 degrees Celsius, flipping once at the 15-minute mark. The interior should be tender when pierced with a knife and the exterior should have light to medium browning.

Kohlrabi also performs well stir-fried (high heat, 3 to 4 minutes), steamed (7 to 10 minutes until tender), or eaten raw. Unlike some brassicas, raw kohlrabi does not require blanching before pickling or fermenting. It can be pickled quickly in a vinegar brine (250ml white vinegar + 250ml water + 1 tablespoon sugar + 1 teaspoon salt per 250g julienned kohlrabi) and is ready to eat within 2 hours in the refrigerator.

Kohlrabi in Recipes: Slaw, Roast Medleys, and Global Uses

Kohlrabi is used across European, South Asian, and East Asian cuisines. In Germany and Central Europe, it is typically peeled and eaten raw as a snack (children eat peeled kohlrabi the way others eat carrots), or cooked in cream sauces alongside pork. In Kashmir and northern India, kohlrabi (called monj) is a staple winter vegetable braised with yogurt and spices. In China and Vietnam, it appears in stir-fries and pickles.

Kohlrabi apple slaw (4 servings): 400g kohlrabi julienned (about 3.6 cups) + 1 Granny Smith apple julienned (about 1 cup) + 2 tablespoons cider vinegar + 1 tablespoon olive oil + 1 tablespoon honey + 2 teaspoons Dijon mustard + salt. Salt kohlrabi 10 minutes, squeeze dry, then combine. Dresses 6 cups total and serves 4 as a side.

Roasted kohlrabi medley: Combine 2 cups cubed kohlrabi (270g) + 1.5 cups cubed beet + 1 cup cubed carrot. Toss with 2 tablespoons oil + salt + pepper + fresh thyme. Roast at 200 degrees Celsius 30 to 35 minutes. Each vegetable softens at roughly the same rate when cut uniformly to half-inch pieces.

Kohlrabi with noodles (2 servings): 200g kohlrabi cubed + 200g soba noodles cooked + 2 tablespoons sesame oil + 1 tablespoon soy sauce + 1 tablespoon rice vinegar + toasted sesame seeds + sliced scallions. Stir-fry kohlrabi 3 to 4 minutes over high heat before adding cooked noodles.