Can you still eat dried radish if it turns black? Why does dried radish turn black?

Dried radish has the benefits of supplementing nutrition, assisting in laxative and assisting in preventing cardiovascular and cerebrovascular diseases. Its function is to help supplement vitamins and assist in improving immunity. Dried radish is generally referred to as dried radish. It tastes salty and delicious and is very popular among people. It is a dried vegetable that is relatively easy to preserve. Dried radish is not only refreshing and delicious, but also has high nutritional value.

Contents of this article

1. Can you still eat dried radish if it turns black?

2. Why does dried radish turn black?

3. Tips for making dried radish

Can you still eat dried radish if it turns black?

If the white radish turns black during normal storage, it is fine and you can continue to eat it. If the white radish has gone bad due to long-term oxidation, do not eat the spoiled dried radish, as it is harmful to your health.

Aged dried radish is made from high-quality folk dried radish from southern Fujian, which is naturally aged for many years (also known as old preserved radish). The longer the age, the better. It contains beneficial bacteria such as saccharifying enzymes and bile salts. Regular consumption can detoxify. It has good therapeutic effects on diabetes, heart discomfort, asthma, high cholesterol, high blood sugar, spleen invigoration, constipation, etc., and has the functions of appetizing, eliminating accumulation, and sobering up. The health-preserving and epidemic prevention effects of aged dried radish have long been known to everyone, and it is also a good ingredient for cooking.

Why does dried radish turn black?

Radish contains trace amounts of tannic acid. Characteristics of tannic acid: slightly special smell, astringent. When exposed to light or air, the color gradually turns black, and avoid contact with iron. The content of tannic acid in tea, apples, and bananas is high. When you cut fresh tea, bananas, or apples with a knife, their surfaces will gradually turn black after a while. This is the reason.

Tips for making dried radish

1. The production of dried radish is usually done around the winter solstice, and it has to go through three processes: sun drying, pickling, and storage. Pull out the radish, wash it, expose it to the sun, and then surround it with salt. Put a layer of radish on top of the salt. When it is full, cover it, and then press it with a big stone. Collect it at night. It is rich in vitamin B, and its iron content is higher than other foods except daylily. Dried radish is called preserved radish in Chaoshan. It is salty, fragrant, and crispy, and it helps digestion and stimulates appetite. It is known as the three treasures of Chaoshan, along with Chaoshan pickles and fish sauce.

2. When making dried radish, take it out and air it after one week, rub off the water, and then expose it to the sun again until no water can be squeezed out. Then filter the salt water in the bamboo thatch and boil it, pour it into the dried radish to soak, rub it again while it is hot, squeeze out the salt water and dry it again. When it turns golden yellow, put the dried radish into a clean jar and press it tightly, seal it with yellow mud, and take it out after half a year.

3. Cut the radish into strips of uniform thickness, expose them to the sun for three to five days, and then pickle them twice. For the first time, add three pounds of salt to every hundred pounds of white radish, mix and knead thoroughly, and put them into the jar in batches. When putting them into the jar, put one layer, step on it, and step on each layer. After three days, take them out of the jar and expose them to the sun for two or three days again. Then pickle them for the second time, add one and a half pounds of salt to every hundred pounds, mix and knead thoroughly again, and put them into the jar in batches. After pickling for about seven days, you can put them into the jar for storage.