Lo Bok Radish Delivery or Pickup

The lo bok radish is a long radish with firm white flesh. The skin has a creamy color and is tinged with green near the top, where the radish leaves are attached. The flavor of the lo book radish is mild and sweet, and it is delicious eaten raw in salads or pickled to accompany many Asian-style dishes.

Lo bok radishes are often called Korean radish, Mu, or Moo. They are related to daikon radishes but have a more round, plump shape as opposed to the long cylindrical shape that daikon radishes have. As with all radishes, the lo bok is a member of the Brassicaceae family, which includes mustard, cabbage, broccoli, and kale. Lo bok radishes grow best in cool climates. If they grow when the weather gets too hot, the flesh becomes pithy, and the taste becomes bitter.

Lo bok, can be used in any recipe that calls for daikon radish as the taste and texture of these two radishes are very similar. One of the most popular ways to eat lo bok radish is to make it into kimchi, a dish made up of pickled cabbage, radish, onions, and hot chilies. Lo bok radish goes well sliced or grated into salads, served on sandwiches with sliced ham, or cut into chunks and added to a vegetable platter.

In China, chefs add lo bok radish to stir-fries and soups or simmer it in soy sauce. In Japan, lo bok radish is often grated and served with sashimi and sushi, and in Korea, lo bok radish is primarily pickled.

When picking out a lo bok radish, look for ones that have white, firm flesh. When you pick the lo bok radish up, it should feel heavy and solid. Avoid any lo bok radishes that have mold, soft spots, or wrinkled skin. If you can, choose a lo bok radish with the green leaves still attached to help ensure that the radish is fresh.

Once you receive your lo bok radish, wipe any dirt off the flesh and cut the leaves off if they're still attached. Wrap the uncut lo bok radish in plastic wrap or seal the radish tightly in a plastic airtight bag to help preserve the proper humidity level to keep the radish fresh. Uncut, the lo bok radish save in the refrigerator for up to two weeks. Once you slice open the radish, wrap any unused parts in plastic wrap and keep them in the refrigerator's crisper drawer for about three to five days.

Pickling lo bok radishes is a great way to keep them for a long time. It's easy to make quick pickled lo bok radish with carrots. Put the vegetables inside a glass jar and pour a brine of hot water, sugar, salt, and apple cider vinegar over the carrots and lo bok radish. Chill the mixture for about 30 minutes, and the pickled lo bok radish is ready to serve.

When you want fresh lo bok radish to cook, eat raw, or pickle, enjoy the convenience of ordering through Instacart. Just place your order for lo bok radish using the Instacart app, and a shopper will pick out the freshest radish and deliver it to you!