01
Kohlrabi
10.0best for marinade1 cup : 1 cup
Use peeled stems, similar mild flavor
10.0
broccoli substitute
for marinade.
As a marinade ingredient, broccoli purée contributes mild crucifer enzymes and around 89% water — penetration into a protein takes 4-12 hours at refrigeration temperatures, gated by salt (1.5-2%) and acid (pH 3.8-4.5 from vinegar or citrus). Substitutes are scored on enzyme activity that tenderizes without mushing the surface, salt-acid carriage, and whether they bleed pigment into the protein. This is not a sauce page — viscosity and coating do not matter; depth of soak does.
top substitutes
adjustment for marinade
Grate fine and combine with 1.5% salt and lemon juice (pH 2.4) — the enzymes penetrate a 1-inch protein in 6-8 hours at 38°F without surface mush. Use 1:1 cup. Lower water content than broccoli (91%) means less dilution of salt-acid carriage; the marinade stays at target pH longer.
02
Kale
7.5best for marinade1 cup : 1 cup
Similar nutrients, works sauteed or steamed
7.5
adjustment for marinade
Blitz raw with vinegar (pH 3.0) and 2% salt — kale's tougher fibers take 8-12 hours at refrigeration to penetrate a chicken thigh. Use 1:1 cup. Bleeds dark green pigment into the protein surface within 4 hours, so plan for visible color shift; the soak depth tracks broccoli closely otherwise.
03
Cauliflower
7.51 cup : 1 cup
Closest substitute, milder flavor
7.5
adjustment for marinade
Purée raw with 1.8% salt and citrus at pH 3.8-4.5 — penetration depth into a 1-inch protein lands at 5-7 hours, slightly faster than broccoli because of milder enzymes. Use 1:1 cup. No pigment bleed (white purée stays neutral on a chicken breast surface), making it cleaner-looking on lighter proteins.