Sweet and Peppery.
White Radish (Daikon) becomes incredibly sweet when slow-cooked in soups. It gives the broth a rich, savory depth. It can also be grated for kimchi or stir-fried.
- Weight: 500g (+/-)
- Texture: Crunchy raw / Soft cooked
- Best For: Soups (Sup Lobak) and Kimchi



















