It is normal for white radish to change color when pickled. This change may be caused by nitrite produced during curing. Nitrite can react with a substance in white radish to produce red pigment, thus forming carrot. In addition, acid substances such as lactic acid are produced by lactic acid bacteria in the curing process, and nitrate or nitrite of radish is decomposed by nitrifying bacteria to react into nitroso, which may also cause radish to turn red.

If the white radish is found to be discolored, check whether there is any peculiar smell or deterioration. If not, you can continue to eat it, but if you are worried about its safety, it is recommended to throw it away and avoid eating it. If white radish has peculiar smell or deterioration during curing, it should be stopped immediately and properly handled to prevent food poisoning.

In short, color change does not necessarily mean that white radish can't be eaten after pickling, but in order to ensure food safety, we should pay attention to check whether there is odor or deterioration and avoid eating deteriorated white radish.