How to remove radish flavor from pickled radish

When pickling carrots, the spicy taste can be effectively removed by blanching, rubbing with salt, adding spices, and other methods. The main methods include rapid blanching, salt dehydration, sugar and vinegar neutralization, spice covering, refrigeration and standing.

1. Quick blanching

Put the cut radish slices into boiling water and blanch for about 10 seconds. High temperature can decompose the sulfur compounds that produce a spicy taste in the radish. Immediately supercooling after blanching can maintain a crispy and tender taste. This method is suitable for making instant pickled radish, but it may lose some water-soluble vitamins.

2. Salt Dehydration

Rub the radish strips evenly with salt and let them stand for 20 minutes. Salt penetration will release irritating substances from the radish cells, while increasing the toughness of the ingredients. After dehydration, it is necessary to rinse the surface salt with clean water to avoid the finished product being too salty. This method can retain more nutrients.

3. Sugar and Vinegar Neutralization

Add white sugar and white vinegar to the marinade. Sugar can combine with spicy ingredients to reduce irritation, while acetic acid can change taste perception. It is recommended to mix sugar and vinegar in a 1:1 ratio, which is suitable for making Korean style radish kimchi with sweet and sour flavors. Fermentation will produce a softer flavor.

4. Spice Covering

Add spices such as Sichuan peppercorns, star anise, and fragrant leaves, boil them and let them cool as marinade. The volatile substances in the spices can mask the smell of radish. The five spice pickled radish produced by this method has a unique flavor, but the strong spice flavor may not be suitable for children to consume.

5. Refrigerate and let stand

After pickling, the radish should be sealed and refrigerated for more than 24 hours. Low temperature slow fermentation can gradually convert spicy substances. As time goes on, the taste will become milder and more suitable for making pickled radish that needs to be stored for a long time, but attention should be paid to container disinfection to avoid spoilage.

Choosing fresh white radish with smooth skin for better pickling effect, avoid using iron containers during the pickling process to prevent discoloration. It is recommended to limit the daily consumption of pickled radish to less than 50 grams per serving. Patients with hypertension should reduce their salt intake, and those with gastrointestinal sensitivity should not consume it on an empty stomach. It can be used with Congee or as an appetizer, which can promote appetite without excessive salt intake.