u/47antimatter

Hi all, I'm trying to figure out why my pork broth tastes bitter.

I meal prep some broth for asian noodles using pork short ribs, carrot, and radish. Short ribs were cleaned thoroughly; carrots and daikon were peeled and cleaned. I rinsed the short ribs in a separate boiling pot before cooking it on low for an hour. I then added carrots and radishes for another 20 minutes on medium / high heat.

Once the pot was done a cooled, I transferred half into a large bowl and two containers. I put the pot, bowl, and containers in the fridge for 48 hours. When I took them out today, the broth from the bowl tasted normal whereas the broth from the pot and both containers tasted bitter. Smell is fine and since the broth tasted bitter not sour, I don't think it has gone bad, or at least not yet. I'm having a hard time pinpointing the cause of this.

I'm on the cautious side and assume this isn't safe to eat but wanted to understand whether the issue lies in the preparation, cooking, or storage process. It's also not the first time I've made this, made it multiple times in the past with no issues. My best guess is something to do with the radish but I'm blind guessing here.

Hi all, I'm trying to figure out why my pork broth tastes bitter.

I meal prep some broth for asian noodles using pork short ribs, carrot, and radish. Short ribs were cleaned thoroughly; carrots and radishes were peeled and cleaned. I rinsed the short ribs in a separate boiling pot before cooking it on low for an hour. I then added carrots and radishes for another 20 minutes on medium / high heat.

Once the pot was done a cooled, I transferred half into a large bowl and two containers. I put the pot, bowl, and containers in the fridge for 48 hours. When I took them out today, the broth from the bowl tasted normal whereas the broth from the pot and both containers tasted bitter. Smell is fine and since the broth tasted bitter not sour, I don't think it has gone bad, or at least not yet. I'm having a hard time pinpointing the cause of this.

I'm on the cautious side and assume this isn't safe to eat but wanted to understand whether the issue lies in the preparation, cooking, or storage process. It's also not the first time I've made this, made it multiple times in the past with the same ingredients with no issues. My best guess is something to do with the radish but I'm blind guessing here.

Edit: To further clarify, I previously mentioned using radish but to be more specific I used daikon.

Edit 2: Based on everyone's comments and talked to my MIL who has catering experience, it's 100% the radish. According to her, I got the right type (aka Daikon) but for a ~16oz pot like ours, a quarter of what we put in would be sufficient. Thanks everyone for your inputs, I learned a lot and got some new recipes out of them!