Cutting Daikon in Advance
I would like to know if it is possible to cut daikon in advance and hold it for a day, maybe in water or lemon water?
Anyone out there who is a daikon expert?
Thanks so much!
What are you making with the daikon? I have shredded it (for serving with sashimi) the day before serving. I put it in water, and refrigerated it. It was nice and crunchy the next day. Needed space in the refrig another time so skipped the water and wrapped it in paper towel and put it in a zip top bag. Not as crunchy, but more than satisfactory. Also have cut it in chunks for simmering and stored in a covered container in refrig. Daikon doesn't discolor so plain water is fine. Hope that helps.