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Radish Seeds - Korean, Purple daikon
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The Purple Daikon Radish is a unique variety that doesn't require peeling. It provides a fiery flavor that peaks 1-2 minutes after grating before gradually mellowing.
Cook daikon in several ways: pickled or fresh, in salad, soup, or tsuyu. Delicious when grated and served with soba noodles, tempura, and Japanese-style hamburgers.
START SEEDS OUTDOORS
In early spring as soon as ground can be worked, sow daikon radish seeds in a sunny spot with well-drained soil. Space seeds 2-3 inches apart in rows 6 inches apart. Cover 1/2 inch deep. Keep soil evenly moist and well weeded. If first sowing comes up unevenly, replant right away. Sow again in mid summer for a fall crop.
CULTURE: Daikon radishes require friable, well drained soils with a pH range of 5.8-6.8. Work soil deeply, in raised beds if possible, for straight roots and ease of harvest. Sow 2" apart, thinning to 4-6" apart, rows 24" apart. Note planting seasons in variety descriptions to reduce bolting.
HARVEST AND STORAGE:
To store Daikon, carefully lift roots with a fork, cut tops 2" above crowns, then wash and refrigerate. For longer storage, keep at 32°F and 95% humidity for 6-10 weeks. In hot weather, pull and refrigerate to preserve flavor. Can be eaten fresh or cooked. Mini Purple daikon is great for pickling in rice vinegar.
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