Fresh daikon radish roots can be kept in cool dry places for up to two or three weeks or in the refrigerator for a month or more. 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.