Autumn, that time of the year when long, white radishes and pink, globular ones all become available slowly and steadily across Indian veggie markets. And thus begins every Indian’s search for the best Mooli dishes, from parathas and pickles to so much more. But perhaps the simplest way to eat radish in autumn and winter seasons is to cut them up in slices and chunks, sprinkle some salt and pepper (or even some black salt and chaat masala) and enjoy the vegetable raw. What turns off many from doing this, however, is the pungency of radish.
If you have ever eaten radishes, you are familiar with that sharp, peppery and pungent taste of the vegetable. The taste and smell of Mooli is so associated with pungency that there is even a kind of flatulence that is associated with it because it is widely believed that eating pungent, raw radish will lead to the formation of gases in the stomach and intestines. No, the pungency and sharpness of radishes aren’t at all attractive, unless you have some horseradish at hand and love wasabi and sushi.
But have you ever wondered why radish has such a pungency and sharpness? According to a 2001 study published in the journal Food Chemistry, the “primary compound responsible for the characteristic sulphurous, pungent flavour and aroma has been identified as 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC)”. The study explains that it is this enzyme, which is basically a volatile alkaloid isothiocyanate, causes irritation in the nasal cavity and a burning sensation on the tongue.
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So, is there any way to counter this volatile alkaloid and enjoy radishes without getting hit by those waves of pungency, sharpness and resultant gas? Yes, of course! In fact, there are at least seven kitchen hacks you can use to neutralise the MTBITC compound and enjoy radishes that are perfect. Here are all the kitchen tips you need to remove the pungency of radishes this autumn.
Peel
The skin of the radish contains concentrated amounts of MTBITC, which is why eating unpeeled radishes can give you an extra-strong hit of pungency. So, the easiest hack to remove at least some of the pungency and sharpness of radishes is to remove its skin and wash it with clean water. You can also soak the radishes in water before peeling, as this can help further in removing the sharpness.
Soak In Water
If you feel your radish slices are quite pungent and sharp even after the peel is removed, you can soak it in iced water for half an hour. Cold water and ice can neutralise the MTBITC enzymes, leading to a complete absence of sharpness. In fact, if you are making a salad with raw radish, it is recommended to always soak the slices in iced water for a while before draining and adding them.
Salt And Rest
If your radishes are particularly pungent, then here’s a trick you can use. Peel and slice the radishes, add salt, mix well and let the radish rest for at least half an hour. Adding salt helps extract the MTBITC enzyme along with the water of radishes. So, let these salted radishes rest for a while, remove the water that comes out, wash the slices again and use as you like.
Grate And Rest
All those who love to cook know that grating any vegetable, fruit or root can release concentrated flavours of the ingredient. In the case of radishes, grating them loosens up the MTBITC enzymes, so if you let the grated radish rest for a while in a colander or netted bowl, you will find that the water with concentrated MTBITC has dripped out, leaving behind radish that is ready for use.
Soak In Vinegar
In the case of most vegetables, soaking in vinegar or water infused with vinegar can help mildly pickle the ingredients and leave them with a better flavour. This hack applies to radishes too. Whether you have radish slices, matchsticks, chunks or whatever shape, just soak them in vinegar water for half and hour and you will find that the pungency and sharpness have disappeared completely.
Pickle
Spices, oil and vinegar, when combined and applied to any vegetable or fruit, can help pickle them like nothing else can—and neutralise any unwanted flavours too. So, pickle your radish if you want it to lose that pungency and sharpness. Just toss the slices with some vinegar, salt, turmeric, red chilli, pepper and sugar and put it in a sealed jar with oil for a few days. You will end up with delicious radish pickle that has no sharpness at all except that of the spices.
Cook
Applying heat to radishes is another sure-shot way of getting rid of the MTBITC enzymes. So, if all methods fail and you still have sharp and pungent radishes—which you shouldn’t if you have tried all of the above hacks—then just cook, bake, roast or air fry the radishes. These are also methods to enhance the flavours of radishes, so do try it out if you want.