Crunchy, juicy daikon radishes from Tamarack Hollow Farm in Plainfield, VT! They’re crunchy and juicy and can be used just like carrots, turnips, or other types of radishes.

Daikon is often simmered in dashi stock (daikon fukumeni) after being soaked in rice water, which reduces the bitter flavor, creating a rich umami-flavored dish. You can also add daikon to kimchi recipes or even ferment it on its own to make kkakdugi, a Korean kimchi made with cubed daikons. (A more immediate option is shaving daikon thinly and making a quick, slightly spicy salad.) Looking for a complete meal? Try this simple slow-cooker chicken wings and daikon recipe, or this soy braised cod with daikon, ginger, and garlic.