Can dried radish be eaten after being stored for a long time? How to store dried radish without spoiling

Radish can be said to be the most commonly used health-preserving vegetable in winter. It is very healthy and has become a necessity in people's lives. Many people like to use radish when cooking. Everyone knows the reason. However, dried radish is better than radish. It has better benefits. Some friends like to eat it, so they buy more at one time. Can dried radish be eaten after being stored for a long time? Come and find out!

Contents of this article

1. Can dried radish be eaten after being stored for a long time?

2. How to store dried radish without spoiling

3. Storage method of dried radish

Can you eat dried radish after it has been stored for a long time?

Pickled radish that has been stored for many years cannot be eaten because the longer the time, the higher the nitrite content, and the greater the damage to the body.

Harm of nitrite:

Infant methemoglobinemia (also known as methemoglobinemia): Excessive intake of nitrates can induce infant methemoglobinemia. Due to the large amount of nitrite in the human body combining with hemoglobin in the blood, the methemoglobin content increases. Since methemoglobin cannot combine with oxygen, the person is hypoxic at this time. The clinical manifestations are cyanosis of the lips and nails, purple spots on the skin and other hypoxic symptoms, which can lead to death. It often occurs in areas with high nitrate content in drinking water, and it is more common in infants.

Congenital malformations in infants: Nitrite can pass through the placenta into the fetus. Infants under 6 months old are particularly sensitive to nitrates, which can cause teratogenic effects on the fetus.

Goiter: Some studies suggest that high nitrate intake can reduce the body's digestion and absorption of iodine, leading to goiter. However, whether nitrate is the direct cause of goiter in humans remains to be further verified.

Cancer: When using nitrous acid for color development, nitrite reacts with amines in the meat to form nitroso compounds, or is converted into nitrosamines in the acidic environment of the intestines. These nitroso compounds are carcinogenic factors.

How to store dried radish without spoiling

The dried radish is cylindrical, 4 to 5 cm in diameter, weighing about 150 grams, with a thick white skin and low water content. The processing method also uses the wind dehydration method, cut into strips with a knife, each with a side skin, and then spread out to dry, turn over several times a day, and cover at night to prevent fog and rain. After drying for 2 to 3 days, it feels soft and can be pickled. Put the radish strips in a container, add salt and mix well, and rub vigorously until the salt melts. Put them into the jar in batches, tamp them down layer by layer, take them out of the jar after two days, spread them out evenly and turn them frequently. After three or four days, add an appropriate amount of salt and mix them evenly, put them into the jar in layers, compact them layer by layer, cover them with flour salt, and seal them. It usually takes about a week to make it. The finished product has no roots, spots, green heads, or bad strips, and it will not go bad for years, and the fragrance will not dissipate.

How to store dried radish

Because spicy dried radish has a low salt content, it cannot effectively inhibit the growth of some microorganisms and is prone to rot, so it is important to find a suitable preservation method.

The common methods for preserving spicy dried radish are salt preservation and vacuum preservation. The salt preservation method is to cover the surface of the dried radish with a film and then sprinkle a layer of salt on it to prevent air oxidation and inhibit the growth of bacteria. The vacuum preservation method is to put the dried radish into a vacuum bag, extract the air inside, and then cool it. It can generally be stored for about 12 months.