yes, in a slaw is wonderful. add some Granny Smith apples ...

Raw is my favorite too.

It is great in soup or stirfries.

Raw in a salad....don't really like it any other way.

It must be supertaster thing. It runs awfully bitter...

Roasted with other fall veggies is good. I have been growing them for over 40 years. Love them when they are small and tender.

You can mash them like a lot of root veggies and cauliflower get used. Dice up and toss into soups/stews like you can with taters and a lot of root veggies. Do a little batch of fridge pickles with them :)

I really like kohlrabi raw. I'm pretty bitter sensitive and haven't gotten the slightest hint of bitterness from it. Perhaps it is like cucumbers where it can sometimes go bitter because of the growing conditions?

Guessing bitter kohlrabi is too old....picked too mature. I have ever had kohlrabi that was woody and bitter....and too big! EWW!
It tastes sort of like jicama to me...a cross between white turnips and jicama

Nope. Not woody or big. Not sharp like jicama or turnip. Probably different growing like Cloud Swift said.

cucumber goes bitter because of lack of water....wonder if kohlrabi does the same?

Never had it and was curious about the bitterness... found this: https://www.eurekalert.org/multimedia/pub/1857.php?from=83759

Thanks, PM! That's the supertaster thing, then. The genes that so intensify the sensation of bitterness, which I have in triplicate.

The good news is that once cooked, kohlrabi is, to me, the most delicious of anything related to a cabbage! Just nicely steamed but not even soft, it's sweet and gently fragrant. I have to cook a lot of related things in custard to kill the bitterness. :)

If I get a bitter cucumber, I slice it and soak it in cold salt water for a bit. It always seems less bitter to me -- would it make sense to try that with kohlrabi? As I said, I've never had it, nor even seen it in person. I always imagined it would be very much like a giant bulbous broccoli stem. Am I way off? lol!

My husband eats kohlrabi raw. My mother always sliced and cooked it in a stir fry. There is a German variety of kohlrabi that can grow to the size of a child's head and remains tender. I just grow the regular one that needs to be picked while still quite small otherwise it gets pretty strong tasting.

I'm not any kind of expert in kohlrabi, It's only recently that we get a lot of it locally, and that is probably all from the same specialty farm. I've always thought it looked like a sci fi space ship, and when I was looking up new ways to prepare it, I found a blog that said the same thing. ;) The part that's the good eating is a root ball, I think. The stalks and leaves grow out of it. It's smooth inside, like a potato, rather than gnarled like a celery root, or noticeably structured, like a carrot or beet. The ones we get are definitely small. Certainly nothing like Donna’s German ones. Kind of the size and shape of bao buns. Like a squashed tennis ball maybe, or a little smaller.

Since cooking makes it lovely, I'm not too worried about raw, but the soak might work. People were Just talking about soaking taking the sharpness out of red onions too.