from bauko, mt province!
This is not an indigenous crop but it is pretty likeable from an ecological, nutritional and food security perspective. The farmers generally try whatever varieties they can get their hands on in their local shops and see if the market responds. I recall visiting the farmers’ gardens and seeing this beautiful bushlike plant emerging randomly among rows. “Ano po ito?” I ask almost every 5 seconds. Turned out to be a mature radish plant with its branches offering flowers and tiny green seed pods. Its formerly white root turned gnarly but still recognizably itself. (Aging goals) It looked like a tiny enchanted forest! At any rate the farmers encourages us to taste the flowers and the pods which were both delightfully peppery like the radish itself! The magic was: it can seed so well here! This is great because the farmers need not continue to buy seeds and they can breed it as they like. Upon further research i read that radishes are often used to improve the soil instead of tilling the land and throwing up unwanted weed seeds, their persistent roots convince the earth to move aside (following the tao, i imagine fukuoka style). In our operations we brace ourselves for the onset of the korean radish or daikon. Because when it arrives we shall see it every week after week after week! This is why i think most other farmers pickle and kimchi. Because working with the seasons sometimes means you have a sudden abundance to process and store for the lean months.
To store, wrap tightly in plastic and refrigerate. Best used within two weeks.
The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.
The Korean radish is most commonly used as an ingredient in kimchi. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or sandwiches.