Select Fresh Radishe Choose firm, fresh radishes with no blemishes or soft spots. Remove the greens if they are still attached.
Wash and Peel Rinse the radishes thoroughly under cold water to remove any dirt. Peel the skin off if desired, though it’s optional.
Slice or Chop Cut the radishes into the desired shape—slices, quarters, or chunks—depending on how you plan to use them later.
Blanch the Radishe To preserve texture and flavor, blanch the radishes by boiling them for 2-3 minutes, then quickly transferring them into ice-cold water for about the same amount of time to stop the cooking process.
Dry and Drain After blanching, dry the radishes well with a clean towel or paper towel to remove excess moisture.
Flash Freeze Spread the radish pieces on a baking sheet in a single layer. Place the sheet in the freezer for 1-2 hours to flash freeze them.
Store in Freezer Bag Once the radishes are frozen, transfer them into airtight freezer bags or containers. Be sure to remove as much air as possible to avoid freezer burn.