All About Daikon
Your complete guide to daikon - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Daikon Last?
Storage times and freshness tips for daikon in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked in Refrigerator3-4 days
Signs of Spoilage
Sour or off-smell, slimy texture, mold growth, unusual discoloration.
How to Check
Smell for any sour, yeasty, or unpleasant odors. Look for mold or any unusual colors. Touch to check for sliminess.
Storage Tips
Cool cooked daikon rapidly (within 2 hours) and store in an airtight container in the refrigerator to prevent bacterial growth and maintain freshness.
Whole, Raw in Refrigerator2-4 weeks
Signs of Spoilage
Softening, rubbery texture, shriveling, yellowing or browning spots, sliminess, mold growth, strong pungent or sour odor.
How to Check
Look for discoloration, shriveling, or mold. Touch to check for firmness; it should be crisp, not soft or rubbery. Smell for any off-odors beyond its normal mild, slightly peppery scent.
Storage Tips
Store unwashed in a plastic bag (e.g., a produce bag or sealed zip-top bag) in the crisper drawer of your refrigerator. This helps maintain humidity and prevents it from drying out. If it came with greens attached, remove them before storing as they draw moisture from the root.
Cut, Raw in Refrigerator3-5 days
Signs of Spoilage
Drying out on cut surfaces, browning or yellowing of the cut edges, loss of crispness, sliminess, off-odor, mold.
How to Check
Visually inspect cut surfaces for discoloration or drying. Touch to ensure it's still firm and crisp, not soft or slimy. Smell for any sour or unpleasant odors.
Storage Tips
Store cut daikon in an airtight container or a sealed plastic bag with a damp paper towel to maintain moisture. For very short-term storage (1-2 days), cut pieces can be submerged in cold water in an airtight container, changing the water daily.
Frozen (Blanched)6-8 months (quality best within 3-4 months)
Signs of Spoilage
Significant freezer burn (dry, discolored patches), strong off-flavors upon thawing, mushy texture after thawing (though texture change is normal for frozen daikon).
How to Check
Visually check for excessive freezer burn. While not 'spoiled' in the safety sense, severe freezer burn indicates quality degradation. After thawing, if it has an excessively bitter or unpleasant taste, it's past its prime.
Storage Tips
For best quality, peel and slice/dice the daikon. Blanch in boiling water for 2-3 minutes, then immediately plunge into ice water to stop cooking. Drain thoroughly and pat dry. Freeze in a single layer on a baking sheet until solid, then transfer to airtight freezer bags or containers, removing as much air as possible. Label with the date. Frozen daikon is best used in cooked dishes as its texture will be softer after thawing.
Whole, Raw at Room Temperature (Short-Term)1-3 days
Signs of Spoilage
Softening, wilting, shriveling, loss of crispness, dull appearance.
How to Check
Look for wilting or shriveling. Touch to check if it has become soft and flexible rather than firm and crisp.
Storage Tips
This is not the ideal storage method and should only be used if refrigeration is not immediately available. Keep in a cool, dark place away from direct sunlight or heat. Refrigerate as soon as possible for optimal freshness.