01
Fennel
10.01 cup : 1 cup
Thin sliced fennel adds anise crunch to salads
10.0
radishes substitute
for marinade.
Grated radish in a marinade acts as a mild enzymatic tenderizer - its myrosinase plus glucosinolates produce isothiocyanates that loosen surface proteins on fish or pork over 20-40 minutes, beyond which the flesh turns mealy. Acid pKa is not radish's job; it brings pungency and a shallow penetration depth of about 2 mm. Substitutes here are judged on enzyme activity at refrigerator temperature, on whether they over-tenderize past the 45-minute mark, and on residual flavor left after the marinade is wiped off.
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adjustment for marinade
Sub at 1:1 cup, sliced or bruised. Fennel in a marinade contributes anethole over 4-8 hours - penetration depth around 3 mm, slower than radish. No enzymatic tenderizing; flavor is the only payoff. Bruise the bulb to release oils; works best with white fish or pork.
02
Cabbage
10.01 cup : 1 cup
Shredded for peppery crunch in tacos and slaws
10.0
adjustment for marinade
Sub at 1:1 cup, shredded and salted. Cabbage in a marinade behaves like a brassica brine - pulls salt-water from protein surface within 30 minutes. No enzymatic tenderizing of note. Best for kimchi-adjacent applications where the cabbage itself is the main carrier.
03
Beets
7.51 cup : 1 cup
Roasted radishes turn mild and tender
7.5
adjustment for marinade
Sub at 1:1 cup, grated raw. Beet marinade stains protein magenta within 20 minutes - a feature for cured-beet salmon (gravlax variant), a bug for chicken. Sugar at 9.6 g per 100 g speeds up surface caramelization on the grill. No enzyme activity.
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04
Cucumber
7.51 cup : 1 cup
Peppery raw but mild when cooked; slice very thin
7.5
adjustment for this dish
Sub at 1:1 cup, pureed. Cucumber marinade is ultra-mild - 96% water dilutes the salt-acid carrier so increase salt to 1.5% by weight of liquid. Penetration is shallow (about 2 mm in 30 minutes). Pair with dill and yogurt for a Mediterranean fish marinade.
05
Kohlrabi
7.51 cup : 1 cup
Mild crunch, slice thin for salad garnish
7.5
adjustment for this dish
Sub at 1:1 cup, grated. Kohlrabi releases mild brassica enzymes that surface-tenderize fish or chicken over 30-45 minutes; beyond an hour, texture turns mealy. No pigment transfer. Pair with rice vinegar at 1:5 for a bright, low-pungency marinade.
06
Celery
7.51 cup : 1 cup
Fresh crunch for salads and crudite platters
7.5
adjustment for this dish
Sub at 1:1 cup, pureed leaves and stalk. Celery marinade contributes glutamates from the leaves - measurable umami boost on poultry over 4-6 hours. Apiol aromatics penetrate about 2 mm. No enzymatic tenderizing; this is a flavor marinade, not a chemical one.
07
Turnips
5.01 cup : 1 cup
Mild crunch, works raw or cooked
5.0
adjustment for this dish
Sub at 1:1 cup, grated. Turnip marinade carries the same myrosinase-glucosinolate pathway as radish but milder - surface-tenderizes for 30-50 minutes before going mealy. Less pungent residual flavor; safer for delicate fish where radish would dominate.
08
Horseradish
5.01 tbsp : 3 tbsp
Grate fresh, milder so use more
5.0
adjustment for this dish
Sub at 1:3 tbsp, grated, in 1/2 cup liquid. Horseradish marinades penetrate fast and aggressively - 30 minutes is the upper limit on fish, 60 on beef, before the surface turns chalky. Acid (vinegar or lemon) stabilizes pungency; without it, heat fades by minute 20.