Kohlrabi / German Turnip (Da Tou Cai)
茎が巨大なカブに変身！？お肉と炒めると絶品の「大きな頭の野菜」
Description
A Brassicaceae cabbage relative. Its 'stem' just above ground swells into a round, turnip-like bulb. Called 'Big Head Veg' in Chinese; less watery than turnips, with a texture like an even sweeter, crunchier broccoli stem. Loved nationwide for stir-fries and as the raw material for famous pickles.
Classification: Everyone, Ingredient, Vegetable, Kohlrabi, Da Tou Cai, Stir-fry, Pickles, Crunchy, Guangdong Cuisine
Shops selling Kohlrabi / German Turnip (Da Tou Cai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Brassica oleracea var. gongylodes
Instructions
- [Typical Uses]
- [Da Tou Cai Chao Rou Si]: Wok-fry peeled, julienned kohlrabi with pork and chilies (addictive crunch).
- Salt-cure and age to add umami to soups.
- Salad.
Learn more Substitutes, pairings, tips
Key spices
Turnip-like sweetness and a refined cabbage-core flavor. Stays crunchy after heating
Substitutes at Japanese supermarkets
Substitute with JP 'Turnip' or 'Broccoli Stems'
Pairing
Julienned Pork / Soy Sauce / Chili Oil
Trivia
Skin is thick and hard; the absolute condition is 'peeling very thickly until the white flesh is visible'. Rich in fiber, believed to improve digestion.
Eating tips & etiquette
In Cantonese, 'Da Tou Cai' often refers to the 'salted pickle' made from this veg. Raw it tastes like cabbage, but flash-fried with soy, it absorbs meat umami and becomes an amazing rice thief.
Allergen
None