Fresh daikon radish roots can be kept in cool dry places for up to two or three weeks. Trim the leaves from the roots before storage. Shredding the roots and dehydrating is a common oriental method of storage and can extend the life of the roots for months, depending on storage conditions.
Daikon is a good source of Vitamin B6, Calcium, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Copper.
- Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish.
- They are white with a milder flavor than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually harvested at 1 to 5 pounds.
- Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews.
- They have a pleasant, sweet and zesty flavor with a mild bite.