Daikon Radish

Daikon, highly popular in Japan, is a long white radish, milder in flavor than the other fall and winter radishes we grow. It’s beautiful grated like snow over the top of a salad, or on a sandwich. They are great in miso soup and noodle soups- nice sliced and added to miso soup right near the end of cooking time. Thin slices of daikon make a good cracker to go with cheese or hummus. You can also make lacto-fermented daikon pickle, use them in kimchi, or try in a sweet vinegar pickle.