Daikon radishes are beautiful, crispy root crops that are used extensively in Korean and Japanese cooking. They are mild in flavor and make a perfect addition to a stir fry, salad, kimchi or kraut.
Store in the refrigerator in a plastic bag.
We love these best raw, peeled, cut to matchstick size and then generously salted and let sit for 15 minutes. My daughter loves them and they are a very quick vegetable dish for dinner or to bring out at lunch. They are not too spicy and become more mild with sitting in salt. They are also good when peeled and cut into largish chunks and boiled for 35 minutes with chicken drumsticks in water (barely covering) and a generous splash of soy sauce.