If you boil or steam radishes, turnips or radishes, the bitterness will disappear.
But the vegetables will already be boiled or steamed. And this is no longer always what is needed.

But to remove the bitterness, and for the radish or radish to remain fresh, you will have to try.
The best remedy is soaking.
To make this go away faster, it is best to grate the radish (radish) and fill it with water. Stir, strain, drain, add new water. Leave for some time. Try it after half an hour or an hour. If you still notice bitterness, change the water again.
Eventually the bitterness will go away. Only a specific radish smell may remain (a little).
If you don’t need grated radishes (radishes), you can cut them into thin slices and also soak them in water. It will take more time.
If there is still some bitterness left, then you can kill it in the dish. For example, mix with sour cream, or vegetable oil, or some kind of churning sauce (ketchup).
The main thing is that it goes with the dish.

Although the taste of radish is that it is bitter. This is exactly the kind of radish that I like to eat.)) And especially when making radishes with kvass. You can read how this is done:
Bon appetit!))

What to add to radishes or radishes if they have a pronounced bitter taste to remove the bitterness? Just add, and not soak or evaporate?

The easiest way to remove the bitterness from radishes and radishes is to pour boiling water over them, after cutting or grating them, as the author of the previous answer calls for. However, with this method, along with the bitterness, the beneficial substances contained in them, not to mention the taste, will also leave the radishes and radishes.

In addition, green radish and red radish should not be bitter. And if, nevertheless, this is so, then this fact signals that the root crops are of poor quality and were grown in violation of technology. Therefore, I personally do not eat bitter radishes and green radishes.

However, the use of excessively bitter radishes and radishes for food is possible even without much loss of the beneficial substances they contain.

What can compensate for the excess bitterness in root vegetables (and any other food)?

These are: sugar and acid. If you chop or grate bitter radishes and radishes, then pour lemon juice over them and sweeten them with sugar or honey, you will not taste any bitterness in them.

For example, grate bitter radishes or radishes on a coarse grater or cut into thin slices, place in a salad bowl and add salt. The radishes will give juice, which we drain, rinse the radishes under running water and sprinkle with lemon juice. The bitterness goes away, and we use radishes to prepare various salads.

In addition, salads made from bitter radishes and radishes should not be salted or seasoned with vegetable oil, especially unrefined oil, which, like salt, will only emphasize the bitterness of the final product. Instead of butter, use sour cream or yogurt with a little granulated sugar (or honey). Sour cream will remove bitterness and give the salad a piquant taste.

Black radish is the closest relative of the radish. But, unlike it, it ripens not in spring, but in autumn. It stores well in winter and is rich in microelements and beneficial essential oils. In addition, it contains, albeit in small quantities, a number of vitamins. You can quickly prepare simple but tasty and healthy snacks, such as salads, from it.

Black radish dishes: delicious salad

Black radish, carrot and apple salad

To prepare this dish you will need the following ingredients: - 1 medium-sized black radish; - 1 medium-sized carrot; - 2–3 small apples; - vegetable oil; - salt to taste.

Peel the radish, then grate it on a coarse grater, lightly salt it, stir and leave for about 25–30 minutes. After the time has passed, squeeze out the liquid thoroughly. This is necessary in order to remove the excess bitterness that essential oils impart to the radish.

Wash, peel and grate the carrots on a medium grater. Peel the apples, cut into thin strips or small pieces. Transfer the radishes, carrots and apples to a salad container, season with vegetable oil, stir and serve. Before this, you can keep the salad in the refrigerator for about half an hour, in which case it will only become tastier.

It is better to use unrefined oil with a strong aroma, olive or sunflower

Radish, carrot and cheese salad with spicy dressing

To prepare this salad you will need the following ingredients: - 1 medium radish; - 1–2 medium sized carrots; - a small piece of hard cheese (about 50 grams); - 2–3 tablespoons of freshly squeezed orange juice; - 1–2 cloves of garlic; - salt; - mayonnaise to taste.

Prepare the radish as described in the previous recipe. Squeeze lightly, mix with orange juice, place in a deep bowl or salad bowl.

Peel the carrots and grate them on a medium grater. Also grate the cheese on a medium grater. Add everything to the container with the radishes. Peel the garlic, finely chop and crush or pass through a press. Add to vegetables and cheese. Season with mayonnaise, stir and cool before serving.

If you wish, you can add some finely chopped greens to the salad, such as parsley or cilantro

Radish is a vegetable plant that belongs to the cruciferous family. The root vegetable has a round or elongated shape, the color of the vegetable can be very diverse: red, purple, yellow, white, pink. The most popular varieties are red and red-white. This plant is rich in vitamins and microelements necessary for human life.

Radish is a common plant with unique antibiotic properties. It destroys microbes that form in the mouth and throat and cause unpleasant odors. When chewing a fresh root vegetable, under the influence of the substances that make up the radish, the microbes die, and mustard oils irritate the taste buds, improving appetite. In addition, it has been proven that consuming fresh radishes reduces the threat of tumor formation and oncology.

Radishes are unpretentious to growing conditions, but even if there is excellent fertile soil, the basic requirements must be met. Otherwise, the vegetable will be bitter and flabby.

Causes

The main reason for the pungent and sometimes bitter taste of radishes is the presence of mustard oil in the fruit. It is this that gives the vegetable its beneficial properties and piquancy in the taste of the pulp. This crop is an early spring vegetable that prefers not too long daylight hours. It should not exceed 10 hours. Most often, planting begins in early spring or late summer.

Planting in a greenhouse is possible immediately after the snow melts. At this time, the temperature and light conditions are more suitable for the germination of strong plants. Excess light during the day causes the plant to age faster and its fruits begin to taste bitter. To slow down this process, plantings are covered with light-proof covering materials, forming a shady place. But too much darkening of the plants will cause the radishes to bolt, so it needs to be regulated by opening and closing.

When covering plantings, it is important to ensure that the supply of oxygen to the plants is free.

In order to get rid of the bitter taste in a vegetable, you need to find out why it appeared. There may be several reasons for this:

• insufficient and uneven (from time to time) watering;
• overgrowth of root crops: when overripe, the pulp becomes rough, cracks, dries out from the inside, and bitterness appears;
• unthinned planting of radishes, lack of oxygen, lack of weeding.

The bitter taste of radishes appears due to non-compliance with the rules for growing this vegetable. Violation of at least one of the conditions leads to a deterioration in the quality of the entire crop or its complete absence.

Conditions for obtaining a good harvest

To get a tasty, juicy vegetable crop with a pleasant sweet taste and an unobtrusive tang, seedlings need regular and high-quality care.

Thinning

When planting radishes thickly, you should not expect excellent taste from root vegetables. When too crowded, vegetables grow weak, depleted, and lack nutrients and microelements. The root system of such seedlings does not develop. The lack of light rays and water affects the formation of root crops. The plant struggles for space and nutrition, rather than directing its forces to the development of the fruit.

Excess and weak seedlings should be removed when one true leaf appears. Later rarefaction will lead to the fact that some plants will go into the stage of forming arrows with flowers. Thinning must be carried out without fail, the distance between plants should not be less than 4 cm, otherwise the radish pulp will become coarser, become fibrous and dry. The vegetable will take on a twisted shape.

It is possible to plant seeds using cells from egg racks. We press them into the soil and get a clear row of depressions for planting the seed. One seed is planted in each hole. With this planting method, thinning is not required.

Thinning and then loosening the soil with radishes must be done very carefully, avoiding damage to the roots of the plants. Otherwise, the crop will begin to form arrows, and the nutritional qualities of the vegetable will lose their value. Thinning radishes should not be done by pulling out excess plants, but by pinching them.

Watering

Radish is a moisture-loving plant. The requirement for the presence of moisture in the soil appears already when the first true leaf appears, at the very beginning of the formation of the root part of the vegetable. It needs a timely, uniform, regular supply of moisture to the soil. Ideally, to water 1 square meter of radish bed, you need 10-15 liters of not very cold water. The soil around the crop should not be allowed to dry out. Fruits that have experienced a lack of moisture do not replenish it after the watering regime is restored. The pulp loses its taste and crispness. Such a vegetable is susceptible to cracking, loss of smoothness, and is prone to bolting.

On hot summer days, radishes should be watered early in the morning and late in the evening every day. When cooler weather sets in, watering can be reduced to once every 2-3 days, monitoring the condition of the soil and preventing it from drying out. Daytime watering is not beneficial, since water from the plants quickly evaporates through the leaves. The soil layer must be shed at a distance equal to the length of the radish root. If frequent watering is not possible, vegetable beds can be mulched with sawdust and dry grass. This way the moisture in the soil after watering is retained for a long period.

Proper watering of radishes should be done using a watering can with a fine strainer; when grown in greenhouse conditions, immediately after watering, the room must be ventilated. In the absence of regular watering, growing radishes becomes absolutely useless.

When watering the crop, you shouldn’t get too carried away. Both a lack and an excess of water in the soil can cause the bitter taste of a vegetable. In addition, excessive soil moisture can cause the formation of various root diseases and rotting.

Weeding

Weeding of beds to remove emerging weeds is carried out regularly. Weeds take moisture and microelements from cultivated plants and block access to light rays. Radishes grow weaker and exhausted compared to vegetables from weeded beds. Weeding rows of radishes should be done very carefully, removing weeds with light movements, trying not to damage the seedlings of the crop itself.

Loosening

Inter-row spaces should be loosened immediately after watering or rain. When the soil dries out, it forms a dense layer on the surface that does not allow sufficient oxygen to pass through. The plant experiences a lack of it and weakens. The fruit becomes bitter.

Loosening is carried out pointwise, around each radish bush.

Timely harvesting

Radish fruits are harvested as they ripen. During the warm period, the crop needs to form a root crop with a diameter of up to 2 cm in order to become suitable for storage. According to the ripening period, this process lasts from 20 to 45 days, depending on the crop variety. It is useless to leave large vegetables in the soil; their growth will stop, the pulp will become coarser, dry out and form fibers. Radishes should be stored in a cool room, tied in bunches. At elevated storage temperatures, the vegetable becomes soft and flabby.

Some vegetable growers practice this method: sprinkle a thin layer of salt into each hole before planting the seeds. It destroys microbes and viruses in the soil and gives root vegetables unusual taste, the fruits become crispy and juicy. This method perfectly protects root vegetables from the formation of bitterness, since salt absorbs and retains moisture.

How to eliminate bitterness?

If it was not possible to get rid of the causes of bitterness in time, fruits suitable for cooking can be “saved” in several ways:

• Soaking in salted cold water. Place the pre-peeled radishes and leaves into a container and add about 2 liters of clean water with 1 tablespoon of table salt diluted in it. We leave the root vegetables to soak for half an hour, then drain the water and rinse with running water. If necessary, you can do this twice. But most often, one soaking is enough to correct the bitterness.
• Rinse. Rinse peeled and cut into slices under running water and add salt. Salt draws out excess bitterness. Then the salt from the surface of the slices can be shaken off or, if necessary, rinsed again with water.
• Scalding with boiling water. Peel the vegetables, cut into pieces, place in a container and pour boiling water over them for about 8-10 minutes. The bitter taste will disappear, but some vitamins and microelements will also be destroyed. Boiled radishes are less suitable for salads.
• Lemon and sugar. Chop or grate the radishes on a coarse grater, pour over freshly squeezed lemon juice, and sprinkle granulated sugar on top. If you don’t want to use sugar, natural honey is suitable, which will add piquancy to the salad.
• Salting. Cut the radishes into thin slices and sprinkle with salt. We are waiting for the radishes to give juice. Then you need to rinse the chopped vegetables in running water and sprinkle with lemon juice.

If you urgently need to get rid of bitterness without soaking, a salad using radishes can be seasoned not with oil, but with sour sour cream. It will hide the bitter taste of this vegetable.

You should not immediately get rid of the bitterness. Its presence is very useful, and you can always remove it. When soaked, mustard oils are partially washed out, the healing disinfecting properties are reduced, therefore, the benefits of the vegetable are also reduced.

The most delicious and tender radishes will grow in sunny beds with light, loose soil. The yield of the vegetable depends on the availability of fertilizing, but it is worth remembering that radishes do not grow on soils with the addition of fresh manure. In this case, the plant will produce only green foliage. In beds with clay soils and low nutrient content, the root crops will be flabby with obvious signs of a bitter taste.

By following these simple rules for growing radishes, anyone, even a novice gardener, can get an excellent harvest of tasty, crisp, juicy radishes without any signs of obsessive bitterness in the taste.

For information on how to grow radishes so that they are not bitter, see below.

However, here is a paradox: with such a disdainful attitude towards this vegetable, it was in ancient times that it was called “repentant”, because it was one of the few that was perfectly preserved from autumn until the “days of repentance” - Lent. It was during Lent that people ate especially a lot of radish and prepared a wide variety of dishes from it, despite its bitter taste and specific aroma.

How to get rid of bitterness in radishes

The radish shows its wayward character only to those who are not particularly eager to make friends with it. But with the right approach, this root vegetable can reveal its taste in all its glory, and it will not be bitter at all. First of all, take into account the type of radish you are going to cook with. White, slightly oblong root vegetables (daikon, also known as Japanese radish) are the least bitter, but black and round ones are the hottest. And if it is preferable to choose white and green radish for food, then black radish is suitable for treatment.

However, if the vegetable you have chosen is still bitter, cut it into small pieces or grate it on a coarse grater and rinse it several times in cold water - the bitterness will definitely go away. As an option, you can pour boiling water over the grated radish.

How and with what to eat radishes

Radish feels best in salads. Firstly, without heat treatment, all its beneficial properties are retained in greatest quantities. Secondly, vegetables and other ingredients somewhat smooth out the acrid taste of radish and allow it to be better absorbed. Carrots and apples are wonderful company for her. In addition, radish salad will be much tastier if you add onions fried in vegetable oil.

Harmful properties of radish

Despite all the healing properties, radish also has contraindications. In particular, in its raw form and without “accompaniment” it greatly irritates the stomach, so those who have problems with the stomach and pancreas: ulcers, gastritis, a tendency to heartburn and others should not get carried away with it. It is also not recommended for heart patients and those with kidney disease to overly indulge in dishes with radish.

Salt dishes with radish at the very end of cooking or do not add salt at all - this will only benefit their taste.

After you grate or finely chop the radish, be sure to squeeze it out and drain off the excess juice. Otherwise, your salad or side dish will “float” in the plate.

Do not expose peeled radishes to air - they will darken and shrink. To avoid this, place the root vegetable in water.