John Myers
Cook radish and then freeze
If you have too much radish left over, you can freeze the tuber and make it last longer. But you have to cook it beforehand. This is necessary so that the radish is not mushy after defrosting.
- First, peel the radish with a vegetable peeler or paring knife. Then cut the tuber into slices.
- Put water in a saucepan. Bring it to a boil. Once the water is boiling, add the radish slices to the water. Boil them for ten minutes.
- Remove the radish slices from the water with a ladle. Drain and cool to room temperature.
- Fill the radish in freezer bags. Squeeze out the air. Place the freezer bag in the freezer compartment. The radish slices can be stored here for up to six months.
- Black radish, red radish, white radish, and Chinese radish are suitable for freezing.
