Garlicky Fermented Radishes Recipe (Pickled Radishes) (2024)

FAQs

Is it healthy to eat pickled radishes? ›

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

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.

Not only is pickled daikon radish super tasty and nutrient-rich, but it's a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics.

Radishes are packed with potassium, fiber, magnesium and vitamin B. Fermenting enhances the health value of radishes by introducing beneficial lacto-bacteria, which act as a probiotic for your gut.

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.

The nitriles are the predominant product formed under acidic conditions, such as pickling. Radishes, along with daikon and turnips, contain particular glucosinolates that produce rather evil-smelling nitriles in the presence of an acid like vinegar.

Yes you can! The Texas A & M AgriLife Extension has directions for freezing radishes. Freezing radishes will alter their texture slightly as they are composed of mostly water. Cutting and blanching them prior to freezing helps to minimize this unwanted effect.

Daikon radish is actually well-known for being a nutritional root vegetable. Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.

They both produce a sour flavor, but pickles are sour because they are soaked in an acidic, vinegar-based brine, while fermented foods are sour because of a chemical reaction between naturally present sugars and bacteria known as lacto-fermentation.

May support liver function and digestion. Radish, most notably black radish, may stimulate digestive juices and in particular bile flow. Bile is produced by the liver and is used by the digestive system to digest and manage fats as well as remove toxins and waste products from the liver.

Do radishes detox the liver? ›

Suffering from slackening liver health or liver ailments like fatty liver, jaundice or typhoid, then radish can be the best age-old remedy to support the healing process of the liver. This is because radish has natural compounds and antioxidants that help in detoxifying and boosting liver health.

Improves bowel health: Because radish is rich in fiber, it adds considerable bulk to bowel movements that alleviates constipation symptoms. Studies have revealed that radish leaves that contain sulfurous compounds may prevent parasitic stomach infection and eliminate the symptoms of diarrhea.

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.

Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

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.