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Since radishes are a type of root vegetable, they serve as a plant’s energy source during winter by absorbing vital nutrients. As a result, they become potent suppliers of many vitamins and minerals - including Vitamin C, potassium, calcium, and magnesium. Radishes supply significant levels of antioxidants while having fewer carbohydrates than many other root vegetables, which are often thought of as starches that are heavy in carbohydrates. Their vibrant colour is a result of these antioxidant chemicals, which not only make for a lovely presentation on our plates but also contain phytonutrients - including ferulic acid, caffeic acid, and glucoraphanin.
Radishes, which come in a variety of colours - such as yellow, pink, purple, red, and green - can deliver a rainbow of vitamins and minerals as well as a crisp, peppery, and tangy taste, depending on the variety. However, frequent radish storage blunders can make it impossible to enjoy their beauty, flavour, and health benefits for as long as you’d like. 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 that have been pickled can keep for up to six months in a refrigerator. Use a combination of one-half pound of radishes to one-half cup of white vinegar, one-half cup of sugar, one-quarter cup of water, and one teaspoon of salt when pickling radishes. To taste, you can also include ingredients like lemon juice and black pepper.
Dehydrated
If you have a dehydrator, you might want to try drying out some radishes to preserve them. Be aware that due to their high water content, drying these vegetables may cause them to lose their unique flavour and texture.
Frozen
Although freezing radishes will dull some of their unique flavours, it is a possibility for long-term storage. Radishes should be cut into quarters or slices, and for optimal results, they should be blanched for two minutes each in a large basin of boiling water, followed by a bowl of ice water. To get rid of the extra moisture, pat them dry with a paper towel. The chopped radishes should then be placed in freezer bags for long-term storage. In order to avoid ice crystal formation, make sure to press out extra air from the plastic bag.
Cold water
In a jar of cold water, whole radishes can keep for more than a week. Simply wash the vegetables, trim the ends of the radish greens, and put them in a water-filled jar with a tight lid. Following that, the radishes can be kept in the refrigerator for a week minimum.
