Why is the dried white radish that you dry yourself bitter?

My mom did it last year and it was also bitter, I don't know why.

Some time ago, I watched TV and learned a way to make dried radish:

1.White radish (no need for fresh, the kind that is a little wilty will do), peel off the bad skin on the outside, leave the good ones, and cut them into long strips one centimeter thick;

2.Put it salted for 3 hours, the radish will come out of the water, pour out the water, squeeze the water dry (to control the amount of salt, I accidentally put too much, and the result is too salty);

3.In the removal of the water of the radish to dry for 3 4 hours, the standard is to pick up the radish strips and bend them basically without water (TV said that you can use a hair dryer for half an hour, I put it on the heater, about two hours), this step is for the condiment in the back, because it is too wet to put the condiment on;

4.If you make five-spiced dried radish, wrap each radish strip with five-spice powder and pepper powder, that is, the radish strip is covered with a layer, which does not need to be very thick, but it must be wrapped.

5.Put it in a ventilated place for about a week, the final state is that the radish strips are dry, wilted, wash it when eating, mix it with vinegar and sugar sesame oil, I made dried spiced radish, in addition to being slightly salty, the taste is good.

You can refer to it.

Raw turnips are bitter.

Is your method wrong, you have to dry it first, and finally when the sun is fierce, dry it for four or five days, at this time the radish has wilted into a light brown, and then put salt, and rub it repeatedly with your hands for 20 minutes to help the salt taste. Finally, put garlic and chili peppers. Just fill the cans and you're done

Some radishes have a natural taste because of the soil. It has nothing to do with the procedure you use to make dried turnips.

My own experience: pickled with raw garlic is particularly bitter. After washing it off, blanch and re-marinate, and it will not be bitter again.

White radish is a common vegetable in us, and many people like to eat white radish. Moreover, white radish is also called "the most beneficial among vegetables" by the Compendium of Materia Medica, and has a variety of effects. And white radish is very good to eat raw or boiled soup, especially white radish is very suitable for boiling in water, drink radish water, put some sugar, can be used as a drink to drink, has a good effect on digestion and stomach.

But sometimes the boiled radish tastes bitter, what's going on? 

Causes of bitterness in white radish1The bitter taste of radish is caused by hot weather or excessive application of nitrogen fertilizer and insufficient phosphorus and potassium fertilizer during growth and development. 2.

It may be because there are more alkaloids in the radish, which causes the radish to be bitter. How do you remove the bitterness of white radish? 1.

When boiling radish with the lid open, open the lid and cook to remove the odor. 2.Blanching and deodorizing radishes can remove odors by blanching them before cooking.

The spicy taste and astringency of radish are due to the fact that radish contains substances called mercaptan and myrosin, which can be converted into volatile mustard oil after blanching, which not only removes the spicy and astringent taste in the radish, but also converts part of the starch in the radish into glucose to produce a slightly sweet and umami taste. 3.Salt deodorization methodBefore burning the radish, sprinkle an appropriate amount of salt on the cut radish, soak it and filter the radish juice to reduce the bitterness of the radish.

4.If the vinegar deodorization method is steamed and eaten radish, it can be chopped first, put into vinegar at a ratio of 300:1 and then steamed in the pot, and the peculiar smell can be eliminated.

5.Baking soda deodorizing method chop the radish according to the radish: baking soda = 300:

Sprinkle baking soda with a ratio of 1 and mix well and cook, so that the radish does not smell.

Normal radish has no bitter taste, and the possibility of bitter taste is: radish has deteriorated and rotted after a long time, so it has a bitter taste; The radish is contaminated with impurities during transportation, so it has a bitter taste. It may be that the pickling time is too long or the time is too short, because the nitrate content in it is too short or too long is the most (carcinogenic), and too much nitrate will cause the problem of bitterness, but there is a way to solve it, that is, after the radish is fried, the bitterness will disappear after leaving it for a period of time.

The dried white radish that you dry yourself is bitter because the radish itself is bitter, so it will be bitter after drying.

First of all, when we buy radish, we should choose some plump radishes, not some radishes that begin to wrinkle, such radishes have less moisture. Then clean the radish, do not peel it, then cut the radish into strips, and then put the radish strips in the sun to dry, remove part of the water, but do not completely dry the radish, and then dry it for about 3 days, clean the radish, and there can be dust in the process of drying.

Then there is a very important step, that is, blanching, blanching is a step that many people ignore, but blanching is a very important step, after blanching, the dried radish will be more crispy, and it will be more refreshing to eat.

After blanching, drain the water, add salt, and start rubbing with your hands, which will help the radish absorb salt. Then drain the water that comes out, put it in a cool place to dry the water, after the water is dry, put the radish in a pot, add five-spice powder, red pepper, add some liquor, and then put it in a sealed jar.

White radish is marinated in brine.

When the radish is soft, drain the water in the radish.

In this way, it will generally not be bitter.

Garlic itself does not have a bitter taste, and it does not produce a bitter taste when combined with radish. None of the upstairs should be the garlic cause.

Dried radish will indeed be a little bitter, marinate it in soy sauce and it will be good, and the radish should be cut into strips.

Dried white radish... It can't be bitter, unless there's something wrong with your ingredients.

It may be that the pickling time is too long or the time is too short, because the nitrate content in it is too short or too long is the most (which can cause cancer), and too much nitrate will cause bitterness.

Pickled radish is one of the side dishes favored by diners. The trick to pickling radish is to grasp the pickling time and choose the ingredients, and the pickling technique is also very important. Pickled radish has to wait until after the frost falls, and the pickled radish has no bitter taste at this time, and it will not soak the heart.

Development history: pickled radish radish to the farmhouse in the field of self-produced red radish is the best, as far as the area of Hong'an is concerned, the radish of Hujiahe near the county seat is the most famous, because the radish of Hujiahe is all red skin and white heart, and all the same color is only the size of a child's fist, very uniform, and it is even more rare that the radish of Hujiahe is close to the backwater river.

So the radish produced is watery, sweet and crisp, almost can be eaten as a fruit, when the radish is cut with a knife, there is a very tight feeling, a knife down, it "snaps" to break, and the radish is very heavy and heavy, the soup stewed with it is fragrant and sweet, and there is a kind of taste of powder, pickled with this kind of radish, generally cut into strips or shreds, before cutting more shreds, because the shredded radish is eaten for a longer time.

Most of them are cut into strips or diced, after cutting, choose a sunny day to dry for a few days, and then pickle with salt, with pepper, ginger, garlic and other condiments, with a round stone to press them tightly, half a month later can open the altar to eat, this pickled radish chewed up "staggering" sound, people who chew it relish.

Even the people listening to the side are also full of tongues, and the old generals and old chiefs of Hong'an nationality in Beijing, Shanghai and other big cities like pickled vegetables from their hometowns, and when the leaders of Hong'an go to visit them, they don't need high-end gifts, as long as they bring these pickled foods from their hometowns, they can't help but be happy.

Dear, hello, there are two main reasons for the bitter taste of pickled white radish, that is, it is pickled for too long or too short, because the nitrate content in it is the most carcinogenic if the time is too short or too long, and too much nitrate will cause bitterness.

Here's how to get rid of the bitterness of white radish vegetables for you, I hope it can help you. First prepare a radish, add salt and marinate for 15 minutes, gently knead the pickled radish slices, squeeze out the water, put it in a basket with a net, weigh the weight for 8 hours and soak it in 850ml of cold boiled water, radish slices, after pressing, knead and wash with the remaining cold boiled water, and then put it in the basket with eyes and press it.

There are several reasons why dried radishes turn black:

Radishes are relatively large and difficult to dry.

The sun is not enough to dry in time, and the water is soaked overnight.

The box of the radish has mold or is close to the moldy item The radish is not rubbed with coarse salt, or less salt is added. Adding table salt can prevent mold from growing in food.

Eating too much dried radish will cause harm to the body, because dried radish uses more salt in the pickling process, so that the sodium content in dried radish is higher, and the salt will be converted into nitrite, which will increase the burden on our kidneys.

Moreover, pickled foods such as dried radish can easily cause ulcers and inflammation if eaten regularly, especially for people with sensitive and fragile stomachs, it is not suitable to eat dried radish for a long time.

Dried radish for us can only be eaten as an occasional food, and is not suitable for long-term consumption in large quantities, our diet should best be based on fresh vegetables, supplemented by meat, so that the diet is more balanced and healthy, so as to ensure the intake of nutrients, and long-term consumption of pickled food is not a healthy way to eat. First, there is no harm in the dried radish itself, but it will be harmful if you eat too much. As an appetizer, dried radish has lost its own nutrients, and it is okay to eat a little bit of porridge and steamed buns occasionally, but eating too much will affect your health.

Second, the harm of dried radish:

1. It can cause dry mouth, sore throat, and lack of water in the body. Eating too much dried radish can also cause a sore throat, which in turn can cause coughing.

2. When the nitrite in the dried radish encounters amines in the human body, nitrosamines can be generated, nitrosamines can be carcinogens, and the dried radishes sold on the market will put various additives to keep fresh and add color, although it will not exceed the standard, but it will increase the burden on the liver, it is recommended to reduce the amount of consumption.

It may be that the pickling time is too long or the time is too short, because the nitrate content in it is too short or too long is the most (carcinogenic), and too much nitrate will cause the problem of bitterness, but there is a way to solve it, that is, after the radish is fried, the bitterness will disappear after leaving it for a period of time.

How to remove bitterness from radish.

There are three ways to remove the bitterness of turnips:

Add baking soda in the ratio of 500 grams of radish to 3 grams, cook it with radish, and remove the bitter and astringent taste of radish.

When cooking, the flavor of the spice is heavier to suppress the bitterness.

Rub the radish in the ratio of 500 grams to 10 grams of salt to remove the bitterness.

The edible value of turnips.

Radish contains a variety of trace elements that can induce the human body to produce interferon; White radish is rich in vitamin C, which is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition. White radish contains a lot of vegetable protein, vitamin C and folic acid, which can clean the blood and ** after eating into the human body, and at the same time can reduce cholesterol and help maintain the elasticity of blood vessels.

How to get rid of the bitterness of pickled radish: take out the radish and marinate it in salted water, and when the radish becomes soft, dry the water in the radish, so that it will not be bitter if it is pickled again. Then put it in a jar, put salt in it and marinate it again, so that the pickled radish will taste better.

The method of getting rid of the bitterness of pickled radish is relatively simple, you only need to marinate it in salted water, and then squeeze the water inside the radish dry, so that you can remove the taste of the radish. Generally, radishes have a bitter taste, and it may be that the fleshy roots contain bitter melon, which makes radishes produce a bitter taste. Due to the partial application of nitrogen fertilizer, lack of phosphorus and potassium fertilizer, or early sowing, or hot weather, etc., will cause the bitter taste of fleshy roots, so the selection of radish is also more important.

When pickling radish, it is necessary to choose the right variety, white-skinned radish is less spicy than green-skinned radish, and the bitterness of white-skinned or white-green radish is smaller, so that you can avoid the bitterness of pickled radish, and it is relatively simple to make.

Hello, about your question, I think the pickled radish kimchi is bitter because there is too much salt, and the following is an introduction to the practice of radish kimchi: Preparation materials: 2 white radish, 30 grams of chili powder, appropriate amount of syrup, 20 grams of chives, appropriate amount of salt, appropriate amount of sugar, a spoonful of shrimp paste, 1 spoon of garlic paste, 1 spoon of ginger foam Production steps:

1. Cut the radish into cubes and marinate with salt and sugar for 1 hour (don't add too much salt, it will be bitter if you have more) 2. Drain the pickled radish pieces 3. Mix in dried chili powder 4. Mix in garlic, ginger, shrimp paste, and syrup (syrup is syrup, **There are Korean products sold, and sugar is not substituted) 5. Cut the green onion into 3cm long segments and mix it together, and refrigerate it overnight, I hope it can help you.

There are many reasons, 1, for example, too much salt will be bitter, 2, too long will also be bitter, 3, some radish seeds will be bitter if the season is not right.

Hello answer, I have seen your question, and I am sorting out the answer, please wait for a while1, for example, too much salt will be bitter, 2, too long will also be bitter, 3, some radish seeds will be bitter if the season is not right.

It may be that the pickling time is too long or the time is too short, because the nitrate content in it is too short or too long is the most (carcinogenic), and too much nitrate will cause bitterness.