Korean daikon radish, also known as "mu," is a long, white vegetable that has a crisp texture and a slightly peppery flavor. It is commonly used in Korean cuisine for dishes like Kimchi, pickles, and stews. The Korean variety tends to be sweeter and milder compared to its Japanese counterpart, which is typically more pungent. The shape of Korean daikon is usually rounder and thicker at one end, while Japanese daikon is elongated and more cylindrical.

Nutritional Value (per cup, raw)

• Calories: 18

• Carbohydrates: 4.2g

• Dietary Fiber: 1.5g

• Sugars: 1.2g

• Protein: 0.8g

• Fat: 0.1g

• Vitamin C: 29% of the Daily Value (DV)

• Potassium: 7% of the DV

Production Season in North Florida

Korean daikon radish is typically planted in the fall, with the growing season lasting from September to December. Though Spring crops are possible as well ranging from January to April. This seasonal availability allows for fresh harvesting in the cooler months when the radish develops its best flavor and texture.