Daikon
How to store

Daikon

Root Vegetables
Best Method recommended method with best effort-to-efficacy tradeoff 2-3 weeks

Crisper Drawer

  1. Remove greens greens draw moisture; store separately
  2. Don't wash until ready to use
  3. Store in high humidity crisper
  4. Keep away from ethylene producers
Longest Storage maximizes storage duration, but requires more effort or special equipment 3-4 weeks

Water Storage

  1. Remove greens
  2. Wash daikon
  3. Submerge in cold water in airtight container
  4. Change water every few days
  5. Store in refrigerator
Freezing freezing method 10-12 months

Frozen

  1. Peel and slice or dice
  2. Blanch in boiling water 2-3 minutes
  3. Cool in ice bath, drain well
  4. Transfer to freezer bags
  5. Best for cooked dishes
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years

Pickled

  1. Peel and slice daikon
  2. Pack in jars with pickling brine
  3. Process using water bath canning

Protect your produce

Fridge Friend ethylene absorber

This item is sensitive to ethylene gas, which is released by other produce.

Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.

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Revival Tips

If limp, soak in ice water for 30 minutes.

Fun Facts

  • Daikon means "big root" in Japanese; it's a type of winter radish that can grow very large.
  • Pickled daikon (takuan, danmuji) is a staple in Japanese and Korean cuisine.