Buy South Africa Kohlrabi Directly From Exporters & Suppliers - Best of 2021 Market Prices

Varieties White & Purple
Season January, February, March and September
Packing Packaged in boxes and cartons of 10kg, 20kg, 25kg
Storage Refrigerated at (0-4 degrees Celsius)
Transport Transported by air when refrigerated
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South Africa offers the best growing conditions for the tuber. The South Africa kohlrabi originally grew in German. Kohlrabi is a German word meaning “cabbage” and “turnip”. The vegetables belong to the ubiquitous brassica family with the likes of broccoli, rutabagas, turnips, kales, cabbage and collards.  

There are over 22 varieties of kohlrabi grown with diverse qualities in shape flavour, resistance, growth rate, colour and size. The plant is commonly classified according to colour. Purple varieties include Kolibri, rapid and purple Vienna, among others. The white types include corridor, Early white Vienna, logo, white Vienna and Kossak, among others.

Kohlrabi is (purple/pale green) vegetable that grows above the ground with the shape of a cabbage.  However, unlike cabbages, the kohlrabi is a swollen stem. The flesh of the vegetables is usually white with cabbage-like taste. Kohlrabi has a flavour close to the radish though sweeter. The plant is edible cooked or even raw, making up a low-calorie diet. It is packed with fibre, Vitamin C and Potassium. 

In South Africa, the kohlrabi is best grown during January, February, March and September. The vegetable matures 7-10weeks after germination. The plant is harvested at 2inch diameter while it is still young for better quality. When the vegetable is harvested young, the flesh is sweet and leaves tender. As it matures, it becomes woody, tough and inedible. 

The growing conditions for the vegetable are temperatures of 8 – 30 degrees Celsius. However, cold weather conditions give rise to more quality produce.  Kohlrabi grows best in fertile soils and requires frequent watering. 

At harvesting, the kohlrabi is 150g in weight. The harvesting process of the kohlrabi involves cutting the plant at the base. The leaves are commonly separated from the stem and prepared separately. After harvesting, the vegetable is refrigerated (at 0-4 Decrees Celcius) for three weeks maximum. The tuber lasts more extended periods of up to 3months when refrigerated without the leaves attached.

The cooking process involves cutting off the leaves and peeling the cabbage, the woody parts are also cut removed and flesh sliced or cubed as desired. It is eaten raw in salads or boiled in salty water. It is also prepared in salads. The South Africa kohlrabi contains fibre 3g, carbohydrates 4g, proteins 2g and calorie 30kcal.

After harvesting the product is sorted for quality and graded. Packaging for export is done in quality material to maintain the freshness of the vegetable. The most common packaging of South Africa kohlrabi is in bags, crates and cartons. The packaging is done according to kilograms. The most significant kohlrabi importing countries include Germany, Singapore, Russia, Netherlands, France, Malaysia, the USA, China, Canada and Japan, among others.

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