spring & fall
That daikon radish is one tough vegetable. I’ve had some hold on for up to two months in my refrigerator. Just rinse, dry and store. You don’t even have to wrap them. The longer you store them though, the more of that crisp freshness they’ll lose, so don’t wait too long. What I like to do with the daikon radish itself is to chop it up and add it to a pork/ginger/garlic/green onion mixture. Then I use that to stuff eggplant or delicata squash or to make steamed dumplings or potstickers. You can cut it up and roast it, you can slice it onto your salad, you can shred it and make cole slaw. It’s really pretty versatile.