DAIKON

~45 - 50 lbs Daikon aka "Asian Radish", "Japanese Radish", "Oriental Radish", "Chinese White Radish", "Lo Bok", "Bai-Luo-Bo", "白萝卜" Daikon is a root vegetable similar in shape to a large carrot but with cream white skin. The flavor is similar to a radish but milder and slightly sweet. It's great for pickling, soups, and stir fry. Daikon is available year-round. Handling Tip Selection Daikon is firm, straight, and heavy for its size. The skin is smooth with few pores and no signs of bruises or soft spots. Storage Daikon should be stored at 32°F (0°C) with a relative humidity of ninety to ninety-five percent and with mist. The typical shelf life is two to four months. High humidity is important to avoid loss of moisture and loss of firm texture. Long-term storage leads to spongy texture. Daikon is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low level of ethylene. Daikon is not sensitive to chilling injury but is susceptible to freezing injury at storage below 30°F (-1°C).