Their leafy greens taste great in soup. They are high in fiber and have a mildly fragrant when cooked. Since they turn yellow and wilt quickly even when stored in the fridge, they should be consumed as soon as possible.
One fair warning: Hot Chinese white radishes have a particular smell that could be quite weird to others. So, it might not be a good idea to bring a hot Chinese white radish dish to a party or work. You might not want to be the person who stink up the room. =)
HOW TO PICK FRESH CHINESE WHITE RADISH
LOOK FOR THESE:
LOOK FOR THESE:
 |
| A Chinese White Radish Shape Like a Ginseng |
- White and spotless
- Firm skin
- Heavy for its size
- DO NOT WORRY when you find the stem end of the white radish being green. The green portion simply means that part of the white radish was exposed to the sun when growing.
- The straight looking Chinese white radishes are more common. However, they taste the best when they look more like a ginseng (see the photo on the right).
- The last tip is quite interesting. It is just like the technique used on picking a crisp apple. Flick the radish with your finger a few times prior to making the selection. If the sound comes out clean and loud, the radish will be fresh, and with thinner skin.
AVOID THESE:
- Wrinkled skin
- With brown and soft spots
- Deep tiny little holes
- Deep cuts
HOW TO STORE FRESH CHINESE WHITE RADISH
IN THE FRIDGE: Last for a couple of weeks
DEHYDRATED: Last for years if stored in the fridge within a sealed container
