The user is experiencing a bitter taste in their pork broth, which wasn't present in all portions. They prepare the broth using pork short ribs, daikon radish, and carrots. The short ribs were cleaned and blanched before simmering for an hour. Carrots and radishes were added for the final 20 minutes of cooking at medium-high heat. The broth was then cooled and refrigerated for 48 hours in a pot, a bowl, and two containers. The broth from the bowl tasted normal, but the broth from the pot and containers was bitter. The user suspects the daikon radish might be the cause and considers the broth unsafe to consume. They have made this broth with the same ingredients before without issue, leading them to question preparation, cooking, or storage. The bitterness, not sourness, suggests spoilage might not be the primary concern.