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?
