How to remedy the slight spiciness of sun dried radish

The spiciness of sun dried radish can be neutralized by soaking, blanching, or pairing with other ingredients. The main source of spiciness comes from the glucosinolates in radish. Treatment methods include soaking in water, high-temperature blanching, sugar and vinegar pickling, pairing with oily foods, and refrigeration to reduce spiciness.

1. Soak in water

Soak the dried radish strips in cold water for more than 2 hours, and change the water 2-3 times during this period. Water can dissolve some spicy substances, especially for the removal of spicy components on the skin. This method is suitable for preserving the crispy and refreshing taste of radish. After soaking, it is recommended to squeeze out the water before consumption.

2. Blanch at high temperature

Add a little salt to boiling water, add radish and cook for 1-2 minutes, then quickly cool down. High temperature will decompose and produce volatile compounds with a spicy taste, while softening the fibrous tissue. Note that the blanching time should not be too long to avoid nutrient loss. After treatment, it is suitable for cold mixing or stewing soup.

3. Sweet and Sour Marination

Mix white vinegar and white sugar in a 1:1 ratio, and add a small amount of garlic slices to make the marinade. Thin slices of spicy radish can be soaked for more than 3 hours. Acetic acid can neutralize alkaline spicy substances, and sugar can mask residual spiciness. This method is particularly suitable for making appetizers.

4. Mix with oil

Use sesame oil or olive oil to cold mix spicy radish. Oil can wrap around spicy molecules and reduce irritation. It can also be stewed with meat. The saturated fatty acids in animal fat can combine with capsaicin. It is recommended to steam it with pork belly or chicken oil to make the spicy taste mellow.

5. Refrigeration to reduce spiciness

After sealing, the spicy radish should be refrigerated for 24 hours. Low temperature will slow down the activity of spicy substances. Warm up to room temperature before consumption, at which point the spiciness will decrease and a richer umami flavor will be produced. This method is suitable for dried radish that has been pickled but has exceeded the spiciness limit.

It is recommended to prioritize physical methods when processing spicy radish in daily life to avoid excessive use of seasonings to mask the flavor. During the drying process, control the degree of dehydration and stop exposing the skin to sunlight if it wrinkles slightly. When storing, keep it dry and ventilated. It can be stored together with spices such as tangerine peel and star anise to suppress the production of spicy flavors. If you experience gastrointestinal discomfort after consumption, you can drink warm honey water to relieve it. Those with severe allergies should seek medical attention in a timely manner. Processed radish jerky is rich in dietary fiber and minerals, and moderate consumption can help promote digestive function.