I got a question from one of my readers. She was wondering if I have any tips on how to pick a fresh white radish(Mu-무). Let’s see how I pick it at the market. I go to the white radish corner and stare around to see if there is a cute looking radish. Cute looking radish!?
What kind of method is that? I don’t know when that idea stuck in my mind, or maybe I read it somewhere that small radishes without any bruises or scars taste good.
To answer her question properly, I researched a little bit.
What is considered as a fresh and delicious radish
- Evenly sized with clean and smooth surface (no bumps on the surface if possible).
- Have as white skin as possible (it doesn’t taste as nice if it is darkish).
- Heavy radish
- Have as little green part near the head as possible, because green means it got too much sun so it doesn’t taste as nice.
- Cut one leaf. If its inside section is green and fresh it is a good one, if it is whitish is bad.
The picture below is the white radish I bought about a month ago. By the description above, I bought a bad radish. I thought it tasted nice though. 
How to store a white radish
- Cut the leaves off and wrap it with news papers then keep it in the fridge. (The leafy part should face downwards).
So the conclusion is that I was partially right about picking a cute looking radish. 
If you have your own way of choosing it, do tell me. I would like to know. 
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