KOREAN RADISH (PREORDER)

~35 - 40 lbs Korean Radish aka "Korean Moo", "Korean White Radish", "Han-Guo-Bai-Luo-Bo", "韩国白萝卜", "韓國白蘿卜" Korean radish is generally short, stout, and sturdy, and has a pale green shade at the top, and fades to a cream color towards the tip. They also have a strong flavor and dense white flesh that is similar to daikon. Korean radish is often pickled. Korean radish is available year-round. Handling Tip Selection Korean radish is firm, straight, and heavy for its size. The skin is smooth with few pores and no signs of bruises or soft spots. Storage Korean radish 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. Korean radish is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low level of ethylene. Korean radish is not sensitive to chilling injury but is susceptible to freezing injury at storage below 30°F (-1°C).