White Radish

How to use White Radish:

Raw:

White radish can be sliced, grated, or julienned to be used in salads, coleslaws, or as a garnish. It adds a mild, crisp texture to dishes.

Cooked:

It is a versatile ingredient in various cooked dishes. It can be stir-fried, added to soups, stews, and hot pots, or even roasted or braised. When cooked, white radish softens and absorbs flavors from the dish.

Pickled:

In some cultures, white radish is fermented to make pickles, which can be used as a condiment.

When fresh, white radish is crisp and crunchy. This makes it suitable for salads and for adding a satisfying crunch to dishes. When cooked, white radish softens, and its texture becomes tender. It retains some firmness, especially if it's lightly cooked or stir-fried. White radish pairs well with ingredients like ginger, garlic, soy sauce, and various herbs and spices, depending on the dish. 

How to store:

Store unwashed white radish in the vegetable crisper of the refrigerator. It can last for several weeks if kept in a plastic bag.

Ensure that the radish is kept relatively dry to prevent mold or decay.

Overall, white radish is a versatile and nutritious vegetable with a range of culinary applications. Its mild flavor and adaptable texture make it a popular choice in a variety of dishes across different cuisines.