Substrate
Radish
Raphanus sativus
4 named fermented preparations, across 7 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Gundruk | Nepal, Indian sub-continent, India, Bhutan | non-salted | None added | 4.0 |
| Kimchi | Korea, East Asia | brined | 2.0 to 4.0 % w/w | - |
| Pao cai | China | unknown | - | - |
| Sinki | Nepal, India, Bhutan | non-salted | - | 3.3 |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Radishes, oriental, raw | 21 | 18 | SR Legacy |
| Radishes, oriental, cooked, boiled, drained, without salt | 13 | 17 | SR Legacy |
| Radishes, oriental, dried | 278 | 271 | SR Legacy |
| Radishes, raw | 39 | 16 | SR Legacy |
| Radishes, hawaiian style, pickled | 789 | 28 | SR Legacy |
| Radishes, white icicle, raw | 16 | 14 | SR Legacy |
| Radish seeds, sprouted, raw | 6 | 43 | SR Legacy |
| Radishes, oriental, cooked, boiled, drained, with salt | 249 | 17 | SR Legacy |
| Radish | 39 | 16 | Survey (FNDDS) |
| Radishes, pickled | 977 | 34 | Survey (FNDDS) |
| Radishes, red, raw | 51.2 | - | Foundation |