How to store daikon in winter at home. Daikon: collection and storage. Growing daikon and caring for plantings

Classification of varieties

There are several varieties of radish. They differ not only in taste, but also in storage methods, and in what temperatures must be maintained.


Early varieties ripen first. But, alas, by the time they are stored, such fruits are already unusable. Therefore, summer residents do not store radishes of early ripeness. It is eaten immediately, you can preserve it, or close the salad.


Mid-season varieties have high shelf life, so some of them are chosen for storage in the cold season. The most popular varieties:

  • Healer;
  • Sultan;
  • Margelanskaya.

Late ripening

Among the radish varieties that ripen late, those with the best taste characteristics are Red Giant and Gaivoronskaya.

How to store daikon?

Before sending the crop to storage, it is carefully inspected and damaged roots are removed. Only strong, juicy, healthy vegetables should be sent to the designated storage areas. Suitable for storing daikon:

  1. Fridge. Summer varieties of plants are stored in the refrigerator for 20-30 days. They need to be washed well from the soil, placed in a plastic bag with holes and try to quickly use them in your diet. Since over time it loses its taste ─ becomes soft, rot or mold appears.
  2. Basement. Only winter varieties of large root are subject to long-term storage. How to store daikon depends on the preferences of the housewife and the storage space. After digging it up, be sure to dry it in the sun for 4-5 hours so that the soil on the vegetable dries and crumbles.

    It is not recommended to wash off the soil from the root crop with water, but simply cut off the tops. Then put it in a dry storage room for 2 days, and only after that put it in boxes and put it in a cool place. In the basement, you can line the boxes with sand or moss, moistening them periodically.

    If the humidity in the cellar is 70-90%, and the temperature is from +1˚ to 5˚C, then daikon can be stored until spring. It will retain all the nutrients. When storing radishes with carrots and beets, summer residents see good results. To do this, you will need river sand, which is poured over layers of vegetables.

  3. Plastic bag. After drying the vegetable and removing the tops, it is tightly placed in plastic bags. Loosely tied bags are placed on shelves in a cool room, at a temperature from 0 to +7˚С. The shelf life under such conditions can last up to 5 months.
  4. Freezer. The root vegetable, washed and cut into pieces or grated in a food processor, is placed in a plastic bag with holes and frozen in small portions. You need to defrost at room temperature. With one-time freezing, all the nutrients and appearance of the vegetable are preserved.
  5. Balcony. To store daikon on the balcony in winter, it is recommended to build a box and line it with felt or insulation, which is used in construction. Thus, it will maintain the required temperature and severe frosts will not spoil our harvest.
  6. Barn or summer room. After initial processing, the root crops are placed in a canvas bag. Bags are placed in prepared wooden boxes and insulated with a blanket on top.

With the correct cooking technology, all nutrients and microelements are preserved. To do this, you need to pour the squeezed juice into sterilized glass jars and leave in a water bath for 20-25 minutes. Then roll up with tin lids and place in a cool, dark place.

Canning daikon

The canned vegetable has a sharp and bright taste. In winter, this salad is a great addition to the dinner table.

  • daikon – 500 g;
  • apple cider vinegar – 150 ml;
  • water – 200 ml;
  • granulated sugar - 3 tbsp. l;
  • salt – 1 tsp;
  • seasonings – 2 tsp.

Cooking technology:

  1. Sterilize half-liter jars.
  2. Wash and peel the vegetables.
  3. Cut into cubes 10-12 cm long.
  4. Place the sticks vertically in jars.
  5. Preparing the marinade:
  6. boil water;
  7. add salt, sugar, vinegar and bring to a boil;
  8. add spices.
  9. Pour marinade into jars with radishes.
  10. Roll up with tin lids and leave until completely cool.
  11. Refrigerate.

Daikon can also be preserved as an ingredient in salads; for example, Winter salad is very popular. To prepare it you will need the following ingredients:

  • daikon – 1.8 kg;
  • onions – 450 g;
  • carrots – 800 g;
  • garlic – 150 g;
  • vegetable oil – 150 g;
  • rock salt – 1.5 tbsp. l;
  • granulated sugar - 2 tbsp. l;
  • apple cider vinegar – 80 ml.

Cooking technology:

  1. Grate the peeled vegetables on a Korean grater.
  2. Cut the onion into half rings.
  3. Mix the vegetables and add garlic, pressed through a press.
  4. Add remaining components.
  5. Stir the vegetables and leave for 40-50 minutes.
  6. Divide into jars.
  7. Sterilize for 15-20 minutes.
  8. Roll up and leave until cool.

In Russia, this vegetable has become a fairly popular plant crop. It is consumed fresh, boiled, steamed and stewed, and they try to preserve this vegetable for consumption in winter. It is quite possible to preserve daikon throughout the winter if you follow all the storage conditions for this vegetable.

Preparations for the winter

Gardeners who grow daikon on their plots are often faced with the question of how to prepare this useful root vegetable for future use in simple home conditions. The best way to preserve the vitamins and minerals necessary for the body, as well as the taste of Japanese radish, is to pickle it. There are several recipes for preparing this root vegetable.

Cooking in a classic marinade

Pickled daikon according to the classic recipe is a tasty and original spicy dish. To prepare it, you need to take:

  • 400 grams of daikon;
  • 3 tablespoons sugar;
  • 3 teaspoons salt;
  • 60 grams of table, rice or apple cider vinegar;
  • a pinch of turmeric, paprika, turmeric, saffron or other seasonings to taste.

To prepare daikon in a classic marinade, root vegetables must be washed well, blemishes cut off, dried and finely chopped. In Japanese tradition, it is customary to cut daikon into sticks. Before putting radishes into jars, the containers must be sterilized, doused with steam and left to dry on a clean cloth. You can place chopped root vegetables in dried jars, sticks side down.

Then you can start preparing the marinade. To do this, boil water in a saucepan, add sugar, salt and selected seasonings, and add vinegar. Cool the resulting marinade slightly, after which you can pour it into jars with daikon. Screw the lids on carefully, turn the container upside down and leave at room temperature for a week.

After this period, the pickled daikon can be stored in the refrigerator or cellar.

Japanese marinated

The process of preparing daikon in Japanese is almost the same as the classic pickling recipe, since its homeland is Japan. Residents of this country love this dish so much that they put it on the table both on weekdays and on holidays.

To give daikon a delicate sweet and sour taste, the Japanese resort to some secrets of its preparation:

  • Root vegetables for pickling should be taken as fresh, young, without blemishes; when biting, they should crunch loudly;
  • It is recommended to replace table vinegar with rice vinegar, it is softer;
  • Saffron must be present as a seasoning in the dish.

Korean blank

You can pickle radishes in a tasty and simple way using the Korean daikon recipe. This delicious appetizer is appreciated by many lovers of oriental cuisine.

Korean daikon is prepared from:

  • 2-3 medium Japanese radish roots;
  • onion heads;
  • ¼ cup olive oil;
  • several cloves of garlic;
  • 20 milliliters of table vinegar 9%;
  • a teaspoon of coriander seeds;
  • salt to taste;
  • pinches of dried chili pepper.

See also

The best recipes for preparing pickled cucumbers with carrots and onions for the winter


To prepare the marinade, chop the garlic and grind the coriander grains. Pour in vinegar, add pepper. Finely chop the onion, put it in a frying pan and simmer in oil. After cooling, add the vegetable oil used for frying to the marinade. Leave the onions in the pan; there is no need to transfer them to the filling.

Wash, peel and finely chop the daikon. Place the vegetables in the marinade, mix well, leave to steep for 2-3 hours. After this time, the spicy dish can be eaten. To make the preparation not only appetizing, but also beautiful, you can add a pinch of turmeric to it. This gives the pickled daikon a yellow tint.

Recipe with turmeric

It’s easy to pamper your family and friends with an original appetizer – pickled radish with turmeric.

For this you will need:

  • fresh daikon – 200 grams;
  • water – 100 milliliters;
  • rice vinegar - 100 milliliters;
  • sugar – 100 grams;
  • salt - to taste;
  • turmeric - half a teaspoon.

To prepare the marinade, mix rice vinegar with water in a saucepan, add turmeric and sugar. Put on fire and keep until the sugar dissolves. Remove the pan with the prepared marinade and let cool. Peel the washed daikon and cut into half rings or cubes. To get rid of the bitter taste, the root vegetable can be placed in a colander, sprinkled with salt and left for about one hour.

Rinse off the salt, transfer the pieces to a jar and pour the chilled marinade on top. Close the container tightly and place in the refrigerator. The next day the product is ready for use.

Summer and winter daikon

Daikon is completely free of mustard oils. It has no side effects on the human body. It can have the following effects on the human body:

  • helps fight cancer;
  • cleanses the body;
  • stabilizes the nervous system;
  • cleanses the intestines;
  • normalizes the formation of bile, etc.

Daikon looks like a large white carrot. Therefore, it has the second name “big root”. It is useful in any form - salted, fresh and boiled. Daikon is a dietary low-calorie vegetable. It contains a large number of various microelements, vitamins, and pectin substances.

The nutritional properties of daikon accelerate the process of removing harmful substances from the body, and also strengthen the immune system and cleanse the kidneys and liver of toxins.

The vegetable is a cold-resistant plant, so it does not tolerate heat and long daylight hours. Spring is suitable for sowing some varieties of daikon. The harvested crop is used in the summer diet.

Gardeners are beginning to think about how to store daikon in order to preserve all the nutrients in it. Most varieties of winter varieties are intended for sowing in summer. Sowing begins in the second half of July and continues until the first days of August. This is the most favorable period for daikon growth. Daylight hours decrease and temperatures drop. To preserve the root crop when the temperature drops to +10˚, gardeners are recommended to use Lutrasil or Spunbond. Under this material, the root crop continues to grow well. Harvest in autumn.

When to remove daikon? Gardeners use a generally accepted scheme. After the first shoots appear, you need to count 70 days until harvest. It is not worth keeping it in the ground, as flower stalks may form, which will lead to the loss of nutrients from the vegetable. To collect the seeds, the daikon with arrows is dug up, and after 2-3 days it is planted back in the ground. This is the only way to get quality seeds.

Summer daikon varieties do not develop bolting. Summer varieties are not suitable for long-term storage, but are intended for quick use.

Summer residents know that harvesting daikon is influenced not by the characteristics of the variety, but by weather conditions. When to harvest daikon and how to store it is decided by the gardener individually, because a lot depends on the soil and care conditions, pest control, etc.

The vegetable is very susceptible to the first autumn frosts. They can harm the part of the root crop protruding from the ground. This leads to rotting of root crops during winter storage. To prevent this from happening, it is recommended to begin harvesting in September as the root crop grows. Many people believe that it is better to dig up daikon in the first half of October and always in dry and sunny weather. It is easily removed from loose soil. Just pull the tops. If the soil is heavy, you will need a pitchfork or shovel.

Preservation and freezing

Many housewives who are interested in how to preserve daikon for the winter are thinking about the possibility of preserving it. One of the most popular recipes for preserving Japanese radish is preparing a salad.

In order to prepare the salad, you will need: fresh root vegetables, a glass of water, 0.5 cups of vinegar, salt and pepper to taste. The vegetable must first be washed, peeled and cut into pieces, which are placed in sterilized jars. To prepare the marinade, mix a glass of water and half a glass of vinegar, then add salt and pepper. Bring the marinade to a boil and pour into jars with daikon. We roll up the jars and store them in a cool place.

Like other vegetable crops, daikon can be frozen: it can be stored in the freezer for up to one year. Before freezing, you need to peel the radishes from the petioles and rinse thoroughly. Depending on your preferences, you can either grate the vegetable on a coarse grater or cut it into small pieces. The product prepared for freezing is placed in containers or bags and sent to the freezer.

When freezing Japanese radish, you need to follow a number of recommendations:

  • for freezing, you should take small portions of the product, as this will ensure quick freezing and, accordingly, retain more nutrients;
  • the vegetable can be frozen once: repeated freezing causes the daikon to lose its valuable properties;
  • The product must be defrosted at room temperature (without using a microwave oven).

Following these simple rules will allow you not to exclude daikon from your diet, regardless of the time of year.

Is it possible to freeze daikon for the winter?

One way to prolong the summer pleasure by consuming sweet radishes with beneficial properties is to quickly freeze the product. The method allows you to store daikon for the winter without significant loss of vitamins and valuable mineral elements.

How to freeze daikon for the winter

Root vegetables change their taste slightly after defrosting and are suitable for use as a component of soups. When preparing for freezing, the best solution is to grate the radish. Some housewives advise cutting into small pieces. If you wish, you can try both options.

Preparing to store daikon frozen:

  • wash the root vegetable thoroughly;
  • rinse under running water;
  • cut off the petioles;
  • dry the daikon before chopping;
  • peel;
  • grate into medium-sized fractions;
  • portion into bags or small containers.

Daikon is laid out in small parts, since the product cannot be re-frozen. With such storage, it will finally lose its beneficial properties.

Should I wash daikon before storing?

Before freezing, Japanese radishes must be washed. When storing the roots in the refrigerator, basement or balcony, you cannot wash them. Drops of water remaining after drying can cause the onset of rotting processes.

How long does daikon last?

In a freezer at a temperature of -18 °C, daikon can be stored for a long time - up to 10-12 months. The roots of Japanese radish will remain in the refrigerator for 2-3 months without loss of taste, smell and beneficial properties. The same period is for storing root vegetables in the basement, cool closet or in foam-insulated boxes on a loggia or balcony.

Where is the best place to store daikon?

According to gardeners, the best option for storing Japanese radish is frost-free premises:

  • insulated shed;
  • cellar or basement with high humidity;
  • household refrigerator.

How to preserve daikon for the winter

Good keeping quality at home depends on the selected variety, climatic conditions and compliance with harvesting rules. The dug up root crops should dry in the garden bed for about 4-5 hours. If the weather is sunny during harvest, then the fruits are hidden under a canopy, since direct sunlight will make them sluggish and less juicy.

After drying, the soil is carefully shaken off, and the tops are shortened, leaving a top of 2.5 cm. Before storing, it is necessary to sort by removing the fruits from:

  • mechanical damage;
  • signs of rot;
  • sluggish.

Selected root vegetables are laid out in the shade and left for several days. During this time, hidden damage may appear. Such products will last no more than a month, so it is better to eat them fresh or prepare them for the winter.

The harvest can be stored at home:

  • in the basement;
  • in a refrigerator;
  • on the balcony.

Important! The storage temperature should be between + 2 °C and + 6 °C.

How to store daikon in the cellar for the winter

You can store daikon in the cellar until spring. The sorted root vegetables are placed in a box so that they do not come into contact with each other. The crop is covered with sand or sawdust, which is moistened as it dries. From time to time, root crops are inspected, removing specimens with signs of rot, as they can cause a chain reaction and destroy the entire crop. The boxes are covered with non-woven material, leaving gaps for fresh air to enter.

Important! When storing at home, air humidity should be 70-90%.

How to store daikon in a city apartment

If there is no basement or cellar, the grown crop can be stored in apartment conditions in places where the air temperature does not rise above + 7 °C. Root vegetables can be stored in plastic bags on the bottom shelf of the refrigerator or on the balcony, chopped vegetables can be stored frozen or dried.

Dried fruits are suitable for preparing vegetable stews and are used as an additional addition to first courses. To dry, the root vegetable is thoroughly washed, peeled and cut into slices. The prepared product can be dried in the oven or in an electric dryer. Store in linen bags or glass jars in a dark, dry, well-ventilated place.

Important! It is also possible to store daikon in home preparations. They turn out aromatic, tasty and very healthy.

How to store daikon in the refrigerator

Grown crops intended for long-term storage in the refrigerator are not washed. After digging it up, it is dried for several hours, shaken off the ground and wiped with a damp cloth. Next, they are laid out in perforated plastic bags and put into boxes for storing vegetables.

In the refrigerator, the shelf life is no more than 4 months. During long-term storage at home, root vegetables must be periodically inspected for signs of rot. Damaged products must be removed in a timely manner so that rot does not spread to healthy specimens.

How to freeze daikon for the winter

Freezing is considered the easiest and most effective way to preserve beneficial properties at home. This method preserves all the beneficial substances in the product; when defrosted, the root crop does not lose its taste.

Freezing technique:

  1. Vegetables are thoroughly washed and peeled.
  2. Rinse under running water.
  3. Cut into cubes or grate on a coarse grater.
  4. The prepared product is portioned out into plastic bags and placed in the freezer for long-term storage.

Important! Thawed product cannot be re-frozen.

How to store daikon on the balcony

If the apartment has a closed balcony or loggia, then the grown crop can be stored there. To prevent it from being damaged by frost, each vegetable is wrapped in foil, cling film or plastic wrap and placed in a box. The container is covered with a blanket, felt or construction insulation. When frosts occur above - 15 ° C, the crop is transferred to the apartment and put in the refrigerator. When storing on an insulated balcony, it is necessary to regularly check the crop for the presence of rotten and wilted fruits, since spoiled root crops can infect healthy specimens and destroy the entire crop.

Bookmark daikon for the winter. How to properly store root vegetables?

Daikon or Japanese radish has gained popularity in Russia for its pleasant taste, juiciness, vitamin and fiber content. The vegetable is good in salads, soups, appetizers, and has a mild, pleasant taste.

The downside of daikon is the difficulty of storing it for the winter. There are several options for long-term storage. Let's consider the rules for storing vegetables for the winter, storage conditions, preparation, pros and cons of each option.

Basic Rules

The main conditions for long-term preservation of vegetables:

The optimal air temperature in the storage room is from 0 to + 5 C. The maximum permissible temperature is up to + 10 C. Humidity should be from 95 to 98%. The vegetable should not dry out or be exposed to excess moisture. There should be no fluctuations in temperature and humidity.

The main enemy of long-term storage is the appearance of condensation on the surface. It is necessary to monitor the appearance of mold and the beginning of decay. It is necessary to check root crops, promptly removing spoiled ones.

Which root vegetables are suitable for long-term storage?

For winter storage, select strong, smooth, even fruits. The surface of the daikon should not contain:

  • cracks;
  • chips;
  • cuts.

The skin of the vegetable must maintain its integrity, be smooth, strong, and without visible damage. Only strong and healthy root vegetables can be stored for a long time.

How to prepare white radish?

  1. If the root crop is grown on a personal plot, it is important to harvest the crop on time. You need to dig up vegetables for long-term storage in mid-September, in dry weather. The root crop should dry in a dry, ventilated place. 2-3 days outdoors in sunny, cool weather is enough.
  2. After drying, the vegetables need to be sorted, leaving only strong, smooth fruits. Vegetables that are damaged, irregular in shape, or discolored are set aside for use as food immediately after harvest.
  3. The next stage is cleaning the surface from dirt.
    Radishes should not be washed with water. The fruit is cleaned with a soft cloth from excess soil or a special brush with soft bristles. Do not damage the skin.

Storage conditions

How to properly keep the harvest fresh for the winter at home in a city apartment or in a private house; can radishes be frozen?

The root vegetable can be stored fresh or frozen. Possible storage options:

  • cellar;
  • at home in sand or bags (refrigerator, balcony, closet);
  • barn;
  • in processed form: juices, salads;
  • frozen.

At home

In the absence of a cellar or vegetable pit, daikon is well preserved on a closed balcony with above-zero temperatures or in the refrigerator on the bottom shelf. At home, the vegetable can be stored for 2 to 6 months.

The advantage of home storage is the ability to regularly check root vegetables for spoilage. This will keep the rest of the vegetables healthy.

  1. Each fruit is wrapped in a plastic bag and placed in a refrigerator tray or box on the balcony. You need to make holes in the bag or take a perforated one for air circulation and to prevent the formation of condensation on the surface. You can navigate by the cuttings. A green, fresh appearance indicates the health of the entire fruit. You don't have to use the whole vegetable at once. You can cut off the required amount and wrap the rest again in a bag and store it.
  2. It is possible to store daikon in boxes with sand. The method is convenient when storing on a balcony or loggia. To do this, place root vegetables in a clean box and sprinkle them with wet sand. It is advisable that the fruits do not come into contact with each other. The presence of sand in the layer helps protect it from rotting and damage. The sand is periodically moistened with a spray bottle.

At sub-zero temperatures, vegetables on the balcony or in the closet are additionally covered with a cloth. Old blankets or thick covering canvas are suitable for this.

In a cellar or barn

A cool cellar with a temperature from 0 to +5C and a humidity of 90 to 98% is ideal for winter storage of daikon. In a dark cellar, subject to temperature and humidity conditions, root vegetables are stored until spring. But the cellar must meet the following requirements:

  • absence of mold and rodents;
  • purity;
  • stable temperature and humidity without sudden fluctuations;
  • darkness.

The advantage of a cellar is the ability to keep vegetables fresh until spring. But there is no way to frequently sort through root vegetables to prevent possible mold and spoilage. If the necessary conditions are met, the cellar is ideal for preserving daikon all winter.

When storing vegetables in a barn, it is important to observe the temperature regime. It should not exceed +10 C, and not be below 0 C. At low temperatures outside, it is important to insulate boxes with root vegetables. It is better to put vegetables in a closed box, sprinkle with sand or sawdust.

Subject to temperature conditions, humidity levels and darkness, the root crop is stored in a barn for 2 to 6 months. But vegetables cannot be stored in a cold barn at low temperatures in winter.

It is advisable to sprinkle the root vegetables with sand or sawdust, the surface of which should be periodically moistened. Without wetting, the soil begins to draw moisture from the fruit.

In the freezer

You can freeze daikon root vegetables. When frozen, the product can be stored for up to 12 months, after which it begins to lose quality and taste.

  1. To store in the freezer, radish is washed, thoroughly dried and cut into any shape for future use as food.
  2. To prepare soups and sauces, you can grate and put into freezer bags exactly the amount needed in the winter for one-time use.

Repeated freezing is unacceptable. For stews, it is better to use cubes. But the shape is lost when defrosted.

We have a detailed article about freezing black radish. These rules can be applied to daikon.

In the form of juice

The method is suitable for mechanical damage to most of the crop.

  1. Damaged root vegetables are thoroughly cleaned, washed and placed in a juicer.
  2. The resulting juice is poured into sterilized jars and pasteurized.
  3. Close the prepared containers with sterilized lids.

In the form of juice, the vegetable can be stored all winter if the cooking technique is followed. For people who cannot tolerate vegetable fiber, the storage method is best suited. The juice contains all vitamins, minerals and acids in concentrated form. The disadvantage may be a large amount of waste and cake.

In the form of salads and snacks

Delicious salads are prepared from daikon root vegetables.

  1. If it is impossible to preserve whole fruits, the radish is grated and mixed with carrots and seasonings.
  2. For vegetables, prepare an oil-vinegar dressing and pour it over the vegetable mixture.
  3. The salad is placed in sterile jars, the jars are pasteurized and covered with boiled lids.

There are several options for preparing appetizers and salads.

Daikon goes best with carrots, onions, and seafood.

The preparations are used as a basis for preparing light festive dishes.

Here is a Korean recipe for making daikon with carrots.

Processed root vegetables are stored for 3 to 9 months, subject to preservation conditions. The jars can be kept in a cool, dark place. If vinegar was used during preparation, the technique of processing dishes and pasteurization was followed, then the product will not spoil even at room temperature.

One of the simple recipes for daikon salad for the winter:

  1. Peel, rinse and cut the daikon. You can grate it.
  2. Place the vegetables in pre-sterilized jars.
  3. For the marinade, boil a glass of water, half a glass of vinegar, with salt and pepper to taste.
  4. Pour marinade over vegetables.
  5. Close the jars with prepared lids and wrap until completely cool.
  6. Store in the refrigerator or cool dark place.

See other daikon salad recipes here.

The disadvantage of preservation is the loss of some vitamins during heat treatment.


The harvest must be stored correctly. The most common errors are:

  • storage of early ripening varieties;
  • non-compliance with temperature conditions and permissible humidity levels;
  • the presence of fungus and parasites in storage areas;
  • improper proximity to other vegetables;
  • presence of rodents;
  • non-compliance with sanitary standards;
  • a rare check for the presence of rot and spoilage.

To avoid mistakes and damage to the crop, it is important to store only late or winter varieties. Early ripening varieties are never stored in winter. They are suitable for direct consumption.

Any place to store daikon should be:

  1. clean;
  2. dry;
  3. free from mold and mildew;
  4. with the required level of humidity, temperature and lighting.

Periodically you need to sort through the fruits to timely detect spoilage, rot, and mold.

Daikon is a tasty, healthy vegetable. It is suitable for consumption fresh and in the form of preparations and juice. Japanese radish is available all year round if stored properly and following recommendations for preparing the vegetable and storing it.


Planting daikon in open ground

Daikon planting dates

When to plant daikon in open ground? When the seedlings develop two pairs of true leaves. The timing of planting daikon in the garden is closely related to the climate of your area and the length of daylight hours, which during the formation and development of the root crop should not be longer than 12-15 hours. With longer daylight hours, daikon can shoot. The air temperature at the time of transplanting seedlings into open ground should not be lower than 10 ºC. Choose the sunniest place for your garden bed.

Soil for daikon

Daikon is not picky about soil composition, but it grows better on neutral and loose light loamy or sandy loam soils with low groundwater levels, although there are varieties that grow well even on heavy clays. If the soil in your chosen area is acidic, add lime to it. The optimal soil pH for growing daikon is pH 6.0-8.0.

You need to prepare the area for daikon in the fall, even if you are planning to plant it in the spring: dig the soil to the depth of a spade bayonet, while simultaneously adding 1-2 kg of compost or humus, 20 g of potassium sulfate and ammonium sulfate and 40 g of superphosphate. Do not add lime to the soil at the same time as fertilizer; do it two weeks earlier. And it is better to add organic matter not before planting daikon, but under the previous crop.

By the way, it is good to grow daikon after crops such as potatoes, cucumbers, tomatoes, etc.

And the worst predecessors for daikon are all representatives of cruciferous vegetables - , , and turnips.

How to plant daikon in open ground

Planting daikon in open ground is carried out according to a 30x60 cm scheme, that is, there should be at least 30 cm between plants in a row, and 60 cm between rows. The seedlings are planted in moistened soil, which after planting is lightly trampled down and mulched on top with peat. If you have concerns that night frosts may return, cover the bed with daikon with polyethylene or other covering material for the first time.

Planting daikon before winter

Pre-winter planting of daikon is convenient because you can use areas for it after harvesting early crops such as dill, lettuce or onions. In addition, due to the decreasing daylight hours, the possibility that the daikon will begin to bloom instead of growing a root crop is minimized. But autumn planting also has a drawback: root crops may not have time to reach their maximum size.

Before sowing, do not forget to prepare the soil in the beds and process the seed. Actually, autumn planting of daikon cannot be called pre-winter planting, since it is carried out at the end of July or beginning of August, although in the southern regions sowing can be carried out even in September. Daikon is sown in well-moistened soil, 2-3 seeds in each hole, which are dug at a distance of 30 cm from each other with row spacing 60 cm wide. The depth of planting the seeds in the soil is 1.5-2 cm. After planting, the bed is mulched with peat.

When the seedlings appear, they are thinned out, leaving the most developed sprout in each nest. It’s just better not to pull weak shoots, but to pluck them out so as not to damage the root crop of a strong seedling.

Preparing the bed

The greatest yield can be expected from plants grown on loose, fertile soil with a deep arable layer (especially if the variety has elongated roots). However, even varieties with large root crops can be planted on heavy loamy and clayey soils, because from 2/3 to half their length is usually located above the surface of the bed. At the same time, in areas with close groundwater, it is still better to cultivate this crop on high ridges.

It is convenient to grow daikon in areas after harvesting garlic, onions, green crops, peas, and green manure. By the way, the overseas vegetable gets along well with onions. That is, you can sow daikon seeds between the rows of onions in mid-July. The specific onion smell will repel cruciferous flea beetles and butterflies, and onion leaves will protect the seedlings from the aggressive summer sun. And as soon as you remove the ripe onions, the daikon will turn into a full-fledged owner of the garden bed.

It is advisable to prepare the bed for daikon in advance and thoroughly: for each square meter of its area, add a bucket of compost (or humus, but NOT fresh manure) and 30-40 grams of superphosphate or complex mineral fertilizer. And to make the soil as light as possible, before sowing, dig it to a depth of 1.5 shovels.

Since daikon seeds often vary greatly in size, I advise you to pre-sow them by calibrating and sorting them. Next, it is also highly advisable to soak them in a solution of Epin-extra (according to the instructions) or hydrogen peroxide (0.4%). Such treatment will ensure friendly shoots, accelerate the development of plants (for a period of 5 to 7 days), increase the total number of smooth, large, without cracks and bends, root crops and improve their quality.

Seeds are sown in rows located at a distance of 30-40 centimeters from one another and to a depth of 2 to 4 centimeters. The planting scheme generally depends on the variety; species with large root crops are placed more freely with row spacing from 50 to 70 centimeters.

In general, on heavy clay and loamy soils, it is preferable to grow daikon in narrow beds in one row, and on light soils - in beds 1.2 to 1.4 centimeters wide.

The sown seeds are sprinkled with loose, moderately moist soil and lightly compacted. They are placed in the grooves, two or three pieces every 2-3 centimeters. This will provide some savings on seed material, because now it is by no means cheap.

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Mass shoots are usually observed on the 5-7th day of daikon seeds being in moist soil. When two to three true leaves are formed, the first thinning is carried out, leaving 5-6 centimeters (10-15 centimeters for large root crops) between individual seedlings in a row

If the plants are located very closely together, then the excess shoots are not pulled out, but carefully cut out with scissors, otherwise you risk injuring the root of the specimen remaining in the nest

At the beginning of the formation of the root crop, a second thinning is done, bringing the distance between plants in the row to 10-15 centimeters (25-30 centimeters for varieties with large root crops). As a rule, by this time the daikon has already managed to form root vegetables with a diameter of 3-5 centimeters, which can be used as food.

Note to the housewife - recipes and dishes from daikon

  • Daikon salad. Daikon 0.5 kg, 1-2 carrots and apple, mayonnaise 3 tablespoons. Wash daikon, carrots and apples thoroughly, peel, grate, add salt, season with mayonnaise, and mix. Before serving, garnish with herbs.
  • Daikon with mayonnaise. Daikon 250 g, mayonnaise 60 g, salt to taste. Wash the root vegetable, peel it, grind it on a coarse grater, season with mayonnaise, salt, mix, garnish with herbs.
  • Daikon salad with walnuts. Doykon 0.5 kg, carrots 2 pcs., walnuts (12 pcs., 1/2 lemon for juice and zest, 6-8 cloves of garlic, salt. Wash the roots of daikon and carrots, peel and grate on a fine grater. Grind the nuts into mortar with garlic, pour in lemon juice, salt to taste, add lemon zest and stir.
  • Daikon with oil. Daikon 250 g, vegetable oil 20 g, 1/2 tablespoon of 3% vinegar, herbs and salt to taste. Wash and peel the root vegetable, chop it on a grater, season with vegetable oil, salt and mix. Add a little vinegar if desired. Place in a salad bowl, sprinkle with parsley or dill.

When to remove daikon for storage and preparation for the winter?

How to collect daikon for winter storage?

Galina Vasilna

Daikon radish is harvested in October and always in dry weather. This is no later than 70 days after germination. Cleaning it is like harvesting carrots. It must be remembered that damaged root vegetables cannot be stored, and they must be consumed first. If the soil is loose, pull out the radish in the usual way, pulling the tops

If the soil is compacted, you can carefully dig with a fork

Next, we leave the whole root vegetables in the air, allowing them to dry. Then they are placed in boxes and lowered into the basement. The basement can be sanded or covered with moss. Radish is stored well until February if the sand or moss is moistened from time to time.

I got good results when storing radishes in ordinary plastic bags. I placed tightly tied bags of radishes on shelves in the basement. Well preserved.

What is good about Daikon radish? Both children and the elderly can eat it; it does not cause heaviness in the stomach and liver, like a regular winter radish.

lady v

Unfortunately, in many regions of Russia, the time for harvesting daikon is determined not by the characteristics of the variety and agricultural technology, but by weather conditions. After all, this Japanese radish turns out to be very sensitive to the first autumn frosts, which easily damage the upper part of the root crop protruding from the ground. In turn, frozen root vegetables are poorly stored and may begin to rot. Therefore, in the middle zone and in Siberia, daikon should be removed before frost, for which it is better to constantly be aware of the weather forecast. It is best to do this in early October, but sometimes you have to dig up the daikon already in September or artificially insulate the bed. The daikon is dug up, dried in the sun for several hours and stored first in the pantry, and then after a couple of days in the cellar or cool basement.


Daikon is harvested 40 or 70 days after sowing, depending on the early maturity of the variety. It is believed that daikon sown in July has the best taste.


I harvest daikon before the first frost, this radish, unlike black radish, can freeze, since it has a significant part of the root crop above the surface. Dig up the radishes, dry them, select healthy roots and put them in plastic bags, several at a time, and put them on a shelf in the cellar or basement. It is advisable to use this radish before the new year; it is stored worse than black and Margilan radishes.


Look at what you are planting and its ripening period. And when you imprisoned her. It is not worth keeping the early ripening fruit for another two months if it ripened in July. So, harvest depending on the weather in your region, before frost. Make preparations at least constantly, but store them like carrots.

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Answers from experts

Irina Gromova:

It should be stored at 0- +5 degrees. Put some in the basement, some in the refrigerator. If there is a cold room that does not freeze, you can leave it in a simple white bag and cover it. I have the same story with my basement.

Irina Shabalina:

In the cellar, like carrots—or in sand or in plastic bags—loosely tied. I kept two small root vegetables in a plastic bag in a vegetable drawer in the refrigerator all winter—they lasted fine until spring, and then I planted them for seeds.

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If the temperature and certain humidity are maintained, daikon can last until March. Ideal storage conditions: temperature +1-2 degrees and humidity – 98%. The most reliable way is to store it in sand. The sand should be slightly damp. To control the safety of the root crop, you need to leave small leaf petioles (up to 3 cm) after digging. They are a kind of indicators of freshness: as long as they remain green and do not wither, everything is fine with the vegetable.

Valentina Grigorieva:

It dries out very quickly, I'm afraid I can't do without (slightly) damp sand.


I don’t grow daikon myself, but I read on a gardening forum that they store it until spring by wrapping each root vegetable in cling film. Keep in a cool place.


I don’t wrap it in anything. . I store it in a cool cellar along with carrots... kept well... it will germinate quickly in a warm basement


I store it in the refrigerator like beets and carrots.. it stays there until it’s gone.. usually until about April.


Daikon is excellent for pickling for the winter, put in glass jars, poured with marinade to taste - spicy or sweet and sour. So delicious! And in a salad, and as a side dish for meat, and as an appetizer!

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Storage conditions for daikon radish——————————————————On average, all varieties of vegetables are stored for no more than 2-3 months. Some gardeners voice other figures - about 5-6 months.

If daikon is sown in June, then it has to be harvested around mid-October. The extracted root crop is left on the garden bed, where it should dry for several hours. Then each specimen is wrapped in a plastic bag, cling film, and placed in a cool place, such as a basement.

You can focus on the climate of the latitude in which the daikon grows. The main thing is to remove the root crop before frost, freezing is detrimental to daikon

It doesn’t matter whether the vegetables are large in size or not, the storage conditions are the same: at a temperature not lower than 0 C, wrapped in a plastic bag. If you need to cut a piece from a root vegetable, no problem

The remaining part of the vegetable is re-wrapped in plastic and placed in the refrigerator. The wonderful root vegetable can be stored mixed with carrots and beetroot in small boxes. Vegetables are laid in layers and sprinkled with river sand. Store in a cool place with humidity not lower than 90%.

On the insulated balcony of modern apartments, daikon radish, wrapped in polyethylene, feels just great. The main thing is to prevent the “overseas fruit” from freezing. In private homes, you can use the following storage method. After harvesting, daikon can be placed in canvas bags; it is not necessary to tie it tightly. Then the tubers are placed in boxes, covered with an old blanket and rags. The boxes are placed in the summer kitchen, or taken out to the veranda, where the temperature remains quite low in winter. An indicator of the freshness of the root vegetable is the 3-5 cm long petioles, which are left on the radish after harvesting. If they are green, the daikon is ready to eat; when the petiole withers, the vegetable can be thrown away.

shadow of a samurai:

you can try it in the refrigerator or like carrots in sand


The harvest is harvested in dry weather after 40-70 days, depending on the early maturity of the variety. There is no need to keep root crops in the ground, otherwise they will lose commercial quality and may bloom. On light soils, daikon is pulled out by the tops; on heavy soils, to avoid breaking long roots, they are dug up with a shovel or fork. Then they are laid out along the bed for a while so that the stuck soil dries and crumbles. Store in the basement or refrigerator for 2-3 months. To prevent root vegetables from wilting, they are sprinkled with sand or placed in plastic bags. The harvest obtained from July sowing is best stored at a temperature of 0 to + 5 degrees and a relative humidity of 80-85%.

Prepare the necessary ingredients

Pickled daikon is a delicious side dish for meat and fish dishes, and can also be eaten on its own as a dietary snack. To prepare this dish, you need the main ingredients: daikon, marinade.

Japanese radish is grown in many European countries, the USA and Brazil. In cooking, it has many advantages: no special conditions are required for storage, and its beneficial qualities almost do not disappear over time.

It is correct to collect daikon from the garden in dry weather by pulling it out of the soil by the tops. Fresh root vegetables are placed in the refrigerator or left in a cool room, such as a basement or cellar.

To prepare pickled daikon, wash it in cold water using a special brush. Then the skin is removed, peeling them like carrots or potatoes, washed off again and left to dry. In order to chop the radish, you can use a special grater that allows you to get thin circles.

See also

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Useful properties of daikon.

Compared to radish, daikon root vegetables are more juicy, tender and practically devoid of the specific radish bitter-spicy taste. Therefore, amateur vegetable growers often call daikon sweet radish. Just like radishes and radishes, daikon contains a lot of potassium salts, which remove excess water from the body, calcium, fiber, pectin, vitamin C and enzymes that promote digestion.

Root vegetables contain specific protein substances that inhibit the growth of bacteria. The absence of a pungent aftertaste allows daikon to be used more variably.

Its root vegetables are consumed not only raw, but also salted, pickled, and boiled. In varieties with pubescent leaves, young tender leaves are used for food - like salad greens. Unlike radishes, daikon root vegetables retain juiciness and good taste even after entering the stemming phase, since their tissues become lignified little.

Daikon is used for colds, to strengthen hair, for proper functioning of the intestines, and for diseases of the gallbladder, liver and kidneys.

Biological features and properties of daikon

Daikon is a one- to biennial plant of the cabbage (cruciferous) family.

The shape of the root crop is the main sign that daikon belongs to one or another group of varieties (variety type). It can be round, cylindrical, conical, elliptical, spindle-shaped and even serpentine.

The average weight of one root crop, depending on the early maturity of the variety and growing conditions, can reach 0.5-3 kg, the length ranges from 10-15 to 30-60 cm, the diameter - from 4-6 to 8-10 cm. Root crops can be completely buried into the soil or protrude above its surface by half or even two-thirds. The plant is cold-resistant, seeds germinate at a temperature of 2-3°C. Seedlings tolerate frosts down to minus 4°C, and adult plants up to minus 6°C.

Daikon is a long day plant.

In spring and early summer, with long days, bolting occurs more quickly and root crop formation occurs more slowly. In the second half of summer, with shorter days, favorable conditions are created for the formation of root crops, plants bloom, the crop is light-loving, and very demanding of soil moisture.

Daikon is an unpretentious plant and can grow on various types of soil, but the best yields are obtained on light, fertile soils with deep groundwater.

Properties and benefits of daikon

Daikon is rich in active enzymes

, which help digest starchy foods faster. In Japan, daikon is very popular for its ability to cleanse the liver and kidneys. Only a few vegetables can dissolve kidney stones - radish, daikon and horseradish. But horseradish and radish are quite sharp foods; they contain a lot of mustard oils, which give them a pungent taste. These root vegetables are contraindicated for the elderly and people with diseases of the digestive system. But daikon will not harm your health.

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Japanese radishes contain protein substances (lysozyme) that inhibit the growth of bacteria. Therefore, it is often used as a remedy for colds. It has an antiseptic effect. It is also useful for diseases of the liver, intestines and gall bladder.

A number of researchers even believe that daikon can remove radiation from the body. It is sometimes used to prevent the development of diabetes. Daikon is an excellent prevention of cardiovascular diseases and atherosclerosis. After all, it is rich in potassium and helps remove “bad” cholesterol from the body. Of course, the effect of such treatment can only be noticed with regular consumption of the vegetable.

Daikon is also used in cosmetology. Thanks to its various medicinal properties, it promotes wound healing, strengthens hair and removes freckles. Compresses, lotions and rubbing are made from it.

There are also contraindications for this root vegetable. Daikon should not be eaten by people suffering from kidney and liver damage, peptic ulcers, hyperacid gastritis and gout.

Diseases and pests

In order to get healthy large daikon fruits, you need to make sure that during the period of formation and growth the root crop is not susceptible to attack by garden and vegetable pests. Timely treatment of plants will help preserve the harvest. There are many chemical methods for treating plants against pests, but since the root crop is intended for consumption, gardeners prefer traditional methods of control.

  1. The most dangerous pests of daikon are cruciferous flea beetles, which mercilessly gnaw off green leaves, and their larvae eat the roots. If you don't fight them, the entire crop will die. Young seedlings should be saved immediately after planting in open ground, without waiting for massive damage:
  • Abundant watering will repel insects, as they do not like moisture;
  • A mixture of wood ash and tobacco dust, sprayed onto the leaves from a gauze bag, will repel voracious fleas for a long time;
  • Ash must be scattered between the beds;
  • Cover young plants with light non-woven material that allows light and air to pass through.
  1. The wireworm is the larva of the click beetle; it prefers potato tubers, but does not disdain radish roots, gnawing long passages inside the vegetable. The larva lives in the ground for 4 years, so you need to constantly fight it:
  • regular weed control will reduce the beetle population;
  • the wireworm does not like onion peels, which can be placed in the ground before planting;
  • treating the soil with a solution in a ratio of 5 g of potassium permanganate per 10 liters of water will help in the fight against larvae.
  1. Cabbage fly larvae can destroy the radish crop, as they are in the ground and damage the roots of the plants.
  • To prevent the development of larvae, flies should be repelled with a mixture of ash and tobacco dust;
  • destroying weeds and loosening the soil deprives flies and larvae of the food supply, which forces them to move away from well-groomed beds.

If you follow simple care rules, you can easily get a good harvest of radish. Patience and favorable conditions will ensure long-term storage of daikon for the winter at home.

  1. The most dangerous pests of daikon are cruciferous flea beetles, which mercilessly gnaw off green leaves, and their larvae eat the roots. If you don't fight them, the entire crop will die. Young seedlings should be saved immediately after planting in open ground, without waiting for massive damage:

The very first and main enemy is the cruciferous flea beetle, it greatly damages the leaves. To repel, use ash, which is sprinkled on the damp soil in the garden. To prevent its occurrence, many gardeners recommend planting daikon along with onions. This can be done in a checkerboard pattern. In May, you need to plant onions at a distance of 20 cm from each other.

Another lover of daikon are wireworms. They significantly damage the pulp of the root vegetable, making numerous holes; such vegetables will be practically unsuitable for storage. It is very difficult to get rid of wireworms, since, as a rule, all the soil on the site becomes infected.

The wireworm is the larva of the click beetle. To destroy it, you need to plant legumes and mustard after the main crop from the site has been harvested. Adding pine needles to the soil in spring helps. Late autumn plowing of the garden, when frosts have already begun, is also effective. This helps destroy the larvae.

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