How can I choose the best white radish?

White radish is asian vegetables better known as Daikon , lo bak , Mooli and Chinese, Korean or Japanese radish. The term “white radish” covers several varieties. No matter what type you choose, the criteria that will help you choose the best white radish are the same for all except size. Color, strength, cleanliness and weight are more important.

Most white radishes are elongated, with the exception of regional varieties, such as Sakurajima Daikon , which is shaped as a very large onion. However, Sakurajima Daikon is not easily available outside Japan. Chinese and Japanese varieties grow up to 20 inches (50.8 cm) long and Korean radish are much shorter, usually growing over eight inches (20.3 cm). When choosing white radishes, look for one that is at least six inches (15.2 cm), if it is Chinese or Japanese, or at least four inches (10.2 cm) long, if it is a Korean radish. The exception is the cultivar “chinand rose ”Chinese white radish, which is one of the shortest Chinese white radchers per four inches (10.2 cm) long.

The diameter

is not very important when choosing a radish, even if you do not want the radish to be too thin. Radishes varieties are usually usually at least two inches (5.1 cm) for most of their lengths and many become quite plump. Depending on the cultivar, radish could basically have the same diameter until it is only towards the tip or could be wider towards the end of the sheet. If the radish has the shape of the narrowing, it should be reduced relatively evenly by looking at the tip towards a sudden decrease. White radishes should be quite difficult.

The outer side of the white radish should be clean and in good condition. While the surface can have some combs and occasional small roots protruding from the extent, like carrots, it should be very smooth overall. On the surface by nThere were no forms, cracks, piercing wound, scratches or wiring. If the top is still the thinnest end of the root, it should not be moldy. It can be dirty or broken from handling and storage, but that's okay if the main part of the root is in good condition.

The best color for white radish is of course white, but some varieties will be brighter than others and white should look pure and not sick. The upper layer of the root will have a little shine. Many white radish cultivars have a greenish neck or cap at the end of the root, and on Korean radish can extend this green part almost halfway down towards the tip. This part is edible, although as with radishes that do not have a green part, you will need to peel the top layer when preparing radish.

grocery stores in countries such as the United States can sell white radishes of eicelé or sliced ​​segments, and these are not always limited to the stronger part of the root. Some of the segments to findE, they can be thin because they are from the top end of the root. In this case, look at the color and status of the segment and select the best. Whole radishes may still have greens attached or can be trimmed before sale. The Greens in good condition will not be rubber or scientific. Storage and transport of radish can crush green, so if you do not plan to eat as well, do not be crushed leaves from buying otherwise good radish.

If you find a whole white radish with crushed greenery, do not remove the greenery from the rest of the radish and leave them in the vegetable basket without first asking the shop manager. Sometimes trades in countries such as the United States apply when purchasing from a farm, including the Greens, for buying from a farm. Costs you pay for the Green UP weight for this initial expenses.