So, I just pulled up what was left of our daikon's to make room for tomatoes here in a week or two. I obviously can't eat all of them *now*, but I was wondering if freezing them would work after blanching them. Or, is there any other preservation method that would be good? I pickled some other radishes a two years ago but never actually ate them....they are still in my cabinet! I'm a little weirded out by pickled radishes I think....so, any other ideas?

Checked my books and the only other thing i could find besides freezing or pickling, was drying. It warned though that the odor would be really strong and to have adequate ventilation.

A julienne peeler is a fast way to get uniform pieces so the daikon radish will dry more evenly.

Thanks for the information! we still have them (two weeks later!) and need to do something with them. guess I'll be working on that this weekend.