As a type of root vegetable, radishes provide a plant with energy during the winter by absorbing essential nutrients. As a result, they develop into powerful sources of many vitamins and minerals, such as potassium, calcium, magnesium, and vitamin C.
Compared to many other root vegetables, which are frequently regarded as starches that are high in carbohydrates, radishes provide considerable amounts of antioxidants despite having fewer carbohydrates. These powerful antioxidant molecules give them their brilliant colour, which not only looks great on our plates but also contains phytonutrients like glucoraphanin, caffeic acid, and ferulic acid.
Depending on the variety, radishes, which come in a variety of colors, including yellow, pink, purple, red, and green, can deliver a rainbow of vitamins and minerals in addition to a crisp, peppery, and tangy taste. The beauty, flavor, and health benefits of radish can be appreciated for as long as you’d like, but frequent radish storage mistakes can prevent this from happening. By using the optimum storage method for your needs, you can keep your radishes crisp and flavorful for as long as possible. Here are the best methods for storing radishes.
Pickled radishes can be stored in the refrigerator for up to six months. When pickling radishes, combine one and a half pounds of radishes with one and a half cups of white vinegar, one and a half cups of sugar, one and a quarter cups of water, and one teaspoon of salt. You can also add flavours to taste, including lemon juice and black pepper.
To preserve some radishes, you might want to try drying them out in your dehydrator. Be advised that drying these vegetables may result in their losing their distinct flavour and texture due to their high water content.
Radishes can be frozen, though doing so will make some of their distinctive flavours less intense. Radishes should be quartered or sliced, blanched for two minutes apiece in a big pot of boiling water, and then plunged into a bowl of ice water for best results. With a paper towel, blot them dry to remove the excess moisture. For long-term storage, the chopped radishes should next be put in freezer bags. Make sure to push out extra air from the plastic bag to prevent the production of Ice crystals.
Whole radishes can last for more than a week in a jar of cold water. Simply wash the produce, trim the ends of the radish greens, and place it all in a jar with a tight-fitting lid and water. Following that, the radishes can be kept in the refrigerator for a week minimum.