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. I go to the white radish section (at a Korean grocery store) 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. 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.
- When you break a leaf, if its inside section is green and fresh it is a good one and if it is whitish then it is bad.
The picture below is the white radish (Korean variety) I bought recently. Based on the description above, I think I bought a good radish. 🙂
How to store a white radish
- Cut the leaves off and wrap it with newspapers then keep it in the fridge.
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!
Some of my recipes using white radish
