The skin should be shiny, firm, and smooth, with crisp roots. Avoid radishes with cracks and bruises. Grab the radish where it meets the soil and twist the root gently as if unscrewing it from the ground. Pulling straight up risks breaking the root in half.
Wrap daikon radish tightly in plastic and refrigerate for up to 3 days.
Daikon radish is very low in calories, fat-free, cholesterol free, good source of vitamin C.
