How to blanch radish to remove bitterness

The key to removing bitterness from radish blanching lies in controlling the water temperature and time. It is usually recommended to blanch in boiling water for 1-2 minutes. The bitterness mainly comes from glucosinolates, which can be effectively reduced through high-temperature decomposition. The bitter components in radish are easily soluble in water and sensitive to heat, and boiling water can quickly destroy its structure. Cut or slice the radish and put it into boiling water. Short blanching can dissolve the bitter substances in the skin and shallow tissues, while retaining most of the crispy and tender taste. When blanching, the amount of water should be sufficient to avoid uneven heating caused by the accumulation of radishes. If the blanching time is too long, the radish will soften excessively and lose water-soluble nutrients such as vitamin C. It is recommended to immediately cool it down with supercooled water after blanching to terminate the heating process.

Some varieties of radish, such as green radish, have a strong bitter taste. The blanching time can be extended to 3 minutes or blanched in stages. If used for cold dishes, a small amount of salt can be added and rubbed after blanching to further extract the bitter juice. Note that there are fewer bitter substances in the core of white radish. If only the bitterness on the skin needs to be removed, the blanching time can be appropriately reduced. Blanched radish is suitable for stir frying, stewing in soup, or pickling, which can significantly improve the flavor of dishes.

When dealing with bitter radish in daily life, it is recommended to choose fresh radish with smooth skin and no bran heart. Storing it for too long will aggravate the bitterness. After blanching, it can be paired with carrots, fungus, etc. to increase dietary fiber and vitamin intake. People with spleen and stomach deficiency and cold can boil boiled radish and ginger together to neutralize the coldness. Avoid eating vegetables with high oxalic acid content to avoid affecting mineral absorption.