How to combat odor from pickled radishes inside refrigerator?

杜興怡
  • How to combat odor from pickled radishes inside refrigerator? 杜興怡

    I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling that may help reduce the odor. So I didn't use a recipe, but rather finished the jar of pickles found in the Costco chilled section. I thought rather than dumping the remaining solution, I could use the same brine to pickle something. I brought home radishes on sale and just rinsed and cut the tops.

    After about 4 days, there was a strong odor which I didn't expect because the original pickles didn't have a smell. I'm assuming it's the radishes that are out of "balance" for this brine solution. Is there something to add to the pickling solution that counteracts radishes?

  • Since you didn't heat the glass after adding the newly chopped radishes, any bacteria on the radishes weren't killed. The solution (sour and salty) should reduce growth of bacteria, but in this case this wasn't enough. Next time remember to heat the picles according to standard pickling instructions.

  • You might indeed have suffered from radishes gone bad. When pickling or fermenting, don't eat something you don't trust.

    However, it's also possible you simply experienced the wholesome stench of radish fermentation. From what I've read, fermented radishes are pretty well known for their rank smell. Some have compared it to farts or old gym socks; my wife says it's like decomposing cabbage. I can't disagree. Whatever it is, it's sulfurous, and radishes are a source of sulfur. I've pickled with fermentation, but the same probably applies for vinegar pickling.

    However, I'm fermenting my second batch, and despite the stench both batches have been really, really tasty. My son likes them too, but I don't dare open the jar if my wife or daughter will be in the house sometime soon.

    As for reducing the smell: I've seen some claims that peeling can help, but that didn't help me. I haven't found any other useful suggestions, and I suspect it's just the nature of the beast. My suggestions:

    • To reduce the risk of actually-rotting veggies, follow a fermentation recipe. There are lots out there, even if not specifically for radishes. The basics: clean everything well, keep the veggies submerged during fermentation, and use a reasonably salty brine; I use a 3% salt solution but 4-5% is even safer.
    • If possible ferment in a garage, basement, or somewhere else out of the way. The radishes will vent CO2 during fermentation, and wherever they exhale you can expect the noisome aroma. Only put them in the fridge when you're happy with the way they taste, at which point you can keep the jar tightly sealed.
    • To share them: open the jar quickly (and preferably outside), remove a few slices, then rinse them well. Rinsing greatly reduces the smell without diminishing the flavor.

    If you decide it's worth the trouble and the eye-watering funk... bon apetit!

Related questions and answers
  • ), and even there I've had to be careful to avoid making the pickling solution cloying. All in all, in this case I'm glad I didn't use it. Thanks everyone for the info! ...This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution... for flavor. My specific question is: does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes, or is it just for flavor? UPDATE: I

  • Reusing pickle brine FrustratedWithFormsDesigner

    So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of pickling some eggs in that same brine. Is reusing brine ever done? Are there any reasons I shouldn't do it? I've never heard of this being done, but I don't see why not.

  • parts of the leg. It also doesn't taste salty, plump or juicy. I have varied salinity(up to 10%) and even left the brine from between 12-40 hours however the brining still varies and I never get a fully plump, juicy and salty chicken. I am guessing the birds I am using are the problem, I have used birds from 3 different shops but they never brine properly. I even got one from an organic shop... would simmering cause salt to leave the meat cells especially if it is simmered in the original brine solution? Why would some parts of the bird brine properly and not other parts as I am finding

  • My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something. She says that by this way she will prevent them from being overpickled, and stay one whole part. However I tried pickling more than once without adding these garlic cloves, and they ended just fine. Is there any hidden purpose from adding garlic to pickles, for the taste probably? Or is it just by chance? Some websites list in their recipes garlic cloves too.

  • We're in the process of making 4-day sweet gerkins and after the second day of soaking overnight the brine solution was foamy and has an unpleasant odor. Does this mean the pickles have gone bad?

  • The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I added a tablespoon of salt to almost four quarts of water and blanched almost 2 lb of baby-cut carrots for 15 s. They didn't change color in this time, but they seemed bright orange from the start. After shocking in ice water and draining, I tasted the blanched carrots against the original raw carrots. They tasted roughly the same. Maybe the blanched ones were slightly less bitter but I'm not sure I would consistently say that in a blind

  • Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do the nutritional facts include the vinegar and brine the pickles (eggs) swim in?

  • generally, don't worry about a laundry list) Note: This is asking not about specific jarring/pickling or other long term preservation methods, but rather to the on-use storage of food items..., ketchup. With respect to vinegar as a preservative, is there a rule of thumb in understanding the following: how does vinegar work as a preservative; is it solely by virtue of its acidic content? aside from the presence of sugars or artificial preservatives, is there a kind of ratio (or other metric) of foods containing, or whose base is, vinegar to know whether something needs to be refrigerated

  • The owner of a local chocolate store made me an offer I actually can't refuse: For a price that's really a bargain, I get one bar of every bar chocolate he as on stock - that would be about 40 bars. I know how to store chocolate for baking (mostly Callebaut callets) and from my own experience I can tell that when stored in an airtight container in a dry, dark and cool place away from things with a strong smell (e.g. coffee) most chocolate can be used even after expiration date (only for private use of course). But what about chocolate bars - is it the same? I don't care about blooming, I

Data information