There's a new forum on here called Harvest. Maybe someone there would know?

Thanks,
I will give it a shot.

Apples have some type of thin edible waterproofing wax sprayed on them, maybe daikon growers do the same. I have no idea where you would find such wax, but since oil and water don't mix maybe you could dip them in like olive oil to get some extra storage time. I haven't tried it, just a guess. Good luck.

I just read one source that said they should be kept in "cold moist" storage. I wonder if you wrapped them in some very damp paper towels inside a bag the way you would with fresh herbs?

I bought one recently from my local Asian store to add to some kimchi. It was sealed in several layers of saran wrap. I didn't get around to using it for more than a week, but it was fresh and firm still, moist but not wet. They do most of their veggies that way.

john

You can soak the daikon in water every few days to give them additional moisture. Best to store them upright, if possible. If you cut the greens off, make sure to leave about 1cm of green on top of the root. Use the daikon from the bottom up, rather than top down.

Thanks,
I will give each of these a try.

Kenny

I store mine for 1-2 weeks easily.

I keep them wtih 2cm of greens at the top, rinsed and wrapped in saran - then into a ziploc when short enough. LOL.

Barbie