Quick Pickled Radish Recipe - How to Pickle Radishes Recipe - Rachel Cooks® (2024)

FAQs

Why is my pickled radish soft? ›

While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time. They can become soft and soggy, with a more dull taste.

If you're using a kilner jar, simply fill to the surface and fasten the lid tightly to create an airtight seal. Place your jar in the fridge and wait 2 days before eating. The radish should comfortably last 5-6 months like this as long as they're looked after and a clean utensil is used to remove them.

This food is rich in nutrients and offers many of the same health benefits as fresh beets, but with a longer shelf life.

Pickled radish in vinegar or salt, pronounced Dan-mu-ji in South Korea, is a banchan commonly served as a side dish in South Korea for its coolness and crunch. It can be divided into two types depending on whether it is served with chicken or jajangmyeon.

Korean radishes have a refreshing, peppery flavor well suited for raw, cooked, or fermented preparations.

Avoid consuming too much radish

This can cause too much dehydration in your body. Thus, whenever you consume radish, make sure that you drink a lot of water. This way you will stay away from dehydration.

These vegetables are rich in sulfur-containing compounds, and the pickling process unleashes sulfurous aromas. So, it should come as no surprise that pickled radishes are stinky, in much the same way that sauerkraut, kimchi, or other fermented cabbage-y vegetables can be.

Radishes should be stored in the refrigerator. If left on the counter, they'll turn mushy and soft. The cool environment of your fridge will help them maintain their texture and consistency for about a week or so.

Radishes that are approximately 1 inch in diameter will be more tender and crisp. Avoid radishes that are soft, dull-colored, and have white or brown scars or black spots; if the radish tops are yellow, limp, or slimy, the radishes are old or have not been refrigerated properly. Remove radish greens before storing.

If the pickles have gone bad, both the pickles themselves and the brine will be discolored and/or cloudy. Murky-looking brine and dull, brown, or faded-looking pickles are not safe to eat. Visible mold on pickles: If you see any mold on the pickles or floating in the brine, they have gone bad and are unsafe to consume.

Is pickled radish good for high blood pressure? ›

Radishes are high in potassium, which can help lower your blood pressure. They also support the generation of collagen, which helps keep blood vessels healthy. Radishes are also thought to control damage to red blood cells and help increase oxygen supply to the blood.

Low blood pressure. Since the leaves appear to help lower blood pressure, eating too many of them might make your blood pressure too low if it is currently normal. While it's unclear what constitutes "too many," it's safest to stick to one serving of radishes per day, which the USDA considers a half-cup.

Daikon radishes can grow up to 20 inches long and are mostly white, although some varieties like the Korean mu have light green coloring near their leaves. Red radishes tend to be spicier, max out at about two inches in diameter, and are more commonly consumed in Western cuisines.

Daikon (also known as Japanese radish and Chinese radish) is a winter radish that's native to East Asia. The word "daikon" comes from the Japanese word for "big root." It's also common in South Asian cuisines (where it's known as mooli) such as Indian, Pakistani, and Bangladeshi.

Horseradish Root for a Spicy Kick

With its intense heat and pungent aroma, horseradish can replace Korean radish in dishes that benefit from a bold flavor. The root's assertiveness makes it ideal for pickling or adding a fiery touch to soups and stews.

Danmuji (yellow pickled radish) is a very important ingredient for gimbap; I never make gimbap without it! It tastes sweet and sour and has a really nice, crispy texture. Look for it in the refrigerated section of Korean and Japanese grocery stores.