How to preserve green radish

There are more green radishes in the harvest season, and it is difficult for a family to finish eating all of them at this time, so we need to use the correct method to preserve the green radishes. You can cut the green radishes, pickle them, and dry them, or you can pickle them and preserve them in salt water. It is best to place them in a ventilated and dry environment, and not put them in the refrigerator, as the refrigerator will cause the radishes to lose moisture.

Can green radish be stored in the refrigerator?

Radishes can be placed in the refrigerator, but generally the refrigerator only serves the purpose of preserving them fresh. But it cannot be kept for too long. If it is, the moisture will be lost and it will not be crispy when eaten. Generally, it does not need to be placed in the refrigerator. Just put it in a plastic bag, tie the bag tightly, and then put it in a well-ventilated and cool place.

Should green radish be refrigerated or frozen?

Radishes can be refrigerated, and the best temperature is 1-3 degrees. Please note that they can only be refrigerated, not frozen! White radish is best stored with mud. If the indoor temperature is not too high, it can be placed in a cool and ventilated place. If the radishes you bought have been washed, you can wrap them in paper and store them in a plastic bag.

How to store green radish

1. After buying the radish, first cut off the radish leaves from the root connection, but be careful not to cut the radish flesh. This can prevent the radish leaves from continuing to grow, blocking the radish from continuing to supply it with nutrients and retaining its moisture and nutrients.

2. Refrigerate the processed radish. Because radish stems have strong regeneration ability, once the temperature and humidity are appropriate, new stems and leaves may grow again. The temperature of 0℃-5℃ in the refrigerator can ensure that the radish will not grow new stems.

Precautions for storing radish

During the storage of radish, just grasp the following points to reduce the phenomenon of hollow heart:

Harvest in time. Radish harvesting should be based on local weather conditions. It is generally best to harvest in late October to early November. If harvested too early, the radishes will not fully develop and will be small and hard; if harvested too late, they will easily freeze and become hollow.

Pre-stored workouts. After harvesting radishes, the tassels and leaves should be twisted off in time, and the radishes should be piled in small piles in the field and covered with soil for storage to prevent water loss due to wind and sun and frost damage.

Save selection. When storing, you should choose varieties with dense texture, thick skin, and high sugar and water content. Generally speaking, green-skinned varieties are less likely to have hollow cores than white-skinned varieties. In addition, radishes with wounds, cracks, and diseases and insect pests should be picked out.

Regulate temperature and humidity. High temperature, low temperature, high humidity, and low humidity environmental conditions are not conducive to radish storage. The general requirements are: the storage temperature should be controlled between 0-4°C and the relative humidity should be maintained between 85%-95%.