Google doesn't have much of anything on preserving it. This was about all I found: To can kohlrabi first wash, cut off the tops and roots, and peel and dice into small pieces. Simmer in water until just tender, pack while still hot into your jars and cover with the boiling water, leaving an inch of head space. Process in your pressure canner at 10 pounds pressure for about 40 minutes.
There are quite a few different ways to cook it though, google it but be sure and spell it correctly: Kohlrabi I've eaten it too, very similar to cabbage as you said. I don't see any reason a person couldn't make kraut out of it.
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