The most effective way to remove radish flavor

The most effective methods to remove radish flavor include blanching, pairing with deodorized ingredients, changing cooking methods, extending soaking time, and using seasonings to cover up.

1. Blanching treatment

Cut the radish into pieces and blanch it in boiling water for 30 seconds to 1 minute, which can effectively decompose and produce spicy sulfides. Adding a small amount of salt or white vinegar during blanching can enhance the deodorization effect. It is important to immediately supercool the water after blanching to maintain a crispy and tender taste. This method is particularly suitable for white radish and green radish, as it can remove most of the irritating odors.

2. When cooking with deodorized ingredients [SEP], add spices such as ginger, garlic, star anise, or stew with high umami ingredients such as meat and mushrooms. The volatile components contained in these ingredients can react with the odor substances of radish, among which gingerol in ginger and amino acids in meat have the best conversion effect. Lamb stewed with radish and radish beef brisket are classic examples of pairing.

3. Change the cooking method

Use heavy flavor cooking methods such as braised, sweet and sour, or make processed products such as pickled radish and sun dried radish. High temperature frying can cause the surface of radish to char and lock in moisture, while the sweet and sour taste of sweet and sour juice can neutralize off flavors. The fermentation process will decompose the glucosinolates in radish. Korean style spicy radish kimchi is a typical representative of successfully transforming odors.

4. Extend soaking time

Cut the radish into thin slices and soak them in clean water for more than 30 minutes, changing the water 2-3 times during this period. Soaking in cold water can cause the precipitation of water-soluble odor substances, and thin cutting can increase the contact area. This method is suitable for making cold radish shreds. If a small amount of baking soda is added to the water, the effect is better, but the concentration needs to be controlled to avoid damaging the nutrition.

5. Cover with seasoning

Mix cold with strong aroma seasonings such as sesame oil, chili oil, sesame paste, or sprinkle with fragrant vegetables such as coriander and scallions. These ingredients contain terpene compounds that can mask residual odors, with sesame phenols in sesame paste and aldehydes in coriander being particularly effective in masking. The amount of seasoning used should be adjusted according to personal taste.

Choosing fresh and plump radish varieties can fundamentally reduce odors, while red skinned radish and fruit radish have relatively lighter spicy flavors. It is recommended to keep some radish peels during processing to maintain nutrition, and consume them promptly after cooking to avoid the accumulation of odor substances. Carrots can be paired with ingredients rich in vitamin C in daily life to improve taste and promote nutrient absorption. For those who are particularly sensitive to odors, they can try juicing carrots with fruits such as apples and pears to drink. The fruit acids and aromatic substances in the fruits can effectively blend the flavor of carrots.