How to preserve "radishes" that won't shrivel up!

When you buy a whole daikon radish, here is how to store it for a long time without letting it become shriveled. Also tips for room temperature, refrigeration, and freezing.

Raw materials	root
What to use	Knife, cutting board, saran wrap, newspaper, kitchen paper, plastic bag or zipper bag
Working hours	10minutes

1.	Cut off the radish leaves.
2.	Cut daikon root into thirds.
3.	Wrap each in kitchen paper
4.	Place in plastic bag or zipper bag and refrigerate.

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Daikon radish can be enjoyed in a variety of ways, such as simmered, stir-fried, or eaten raw. The leaves are also rich in nutrients, so when you can get whole leaves at a special sale, you will be very happy! However, if you don't eat the whole daikon, it will shrivel up and it will be a waste, so this time we will show you the proper way to store daikon when you buy a whole daikon!

How to store daikon radishes (room temperature, refrigerated, or frozen)

Cut off the leaves at first, as they tend to shrivel up when they are attached.

Radish Stored at room temperature

In winter, when temperatures are cooler, they can be stored at room temperature.

Cover the cut end of the daikon with plastic wrap and wrap the whole daikon in newspaper.



Keep it standing in a cool, dark, well-ventilated place. It takes about 2 weeks in winter.


The trimmed leaves can be refrigerated or frozen if not cooked immediately.

Daikon Radish Refrigerated

Refrigeration is recommended, especially in summer. First, cut the leaves into pieces.


Since different parts of the radish have different tastes and textures, cut the radish into three parts: the root, the middle, and the tip.


For the leaves, wrap kitchen paper around the cut end and place in a plastic bag.


Wrap each of the three equal parts of daikon radish in kitchen paper and place in a plastic bag or zipper bag and close the mouth.



Leave it in the vegetable compartment of the refrigerator. Store the leaves upright. Replace the kitchen paper when it becomes damp. The leaves should be eaten within a few days and the roots within a few weeks.

Daikon Radish Frozen

Chop the leaves finely and blanch them with salt. Rinse with water and squeeze out any juices. Or you can boil them in salted water for 1 minute before chopping.


Blot dry with kitchen paper, wrap in plastic wrap and place in a zipper bag. Put them in the freezer.


Peel the roots and cut them into rounds, strips, chunks, or any other shape that is easy to eat. You can also grate daikon radish, in which case it is convenient to use an ice tray.


Divide into small portions, place in a zipper bag, and put in the freezer. Both the leaves and roots should be eaten up within 2 to 3 weeks.


Daikon radish has high nutritional value in its leaves. If you buy a whole radish, store it properly and eat it all up!