Traditional Korean radish with exceptional flavor.Alpine, with its 5–8" x 2–2 1/2" roots, is the most common type grown for kimchi in Korea. The smooth, attractive roots are white with green shoulders, and are sweeter than the long, white, Japanese types. A better choice than the long types for rocky soils and better flavor, especially in warm weather. Bolt tolerance makes it suitable for spring and summer sowings. For fresh use, pickling/fermenting, and storage. Avg. 40,200 seeds/lb. Packet: 100 seeds.
SCIENTIFIC NAME: Raphanus sativus var. longipinnatus
CULTURE: Daikon and Korean radishes require friable, well-drained soils with a pH range of 5.8–6.8. Work soil deeply, in raised beds if possible, for straight roots and ease of harvest. Sow 10 seeds/ft., thinning to 4–6" apart, rows 18" apart. Note planting seasons in variety descriptions to reduce bolting.
HARVEST AND STORAGE: Daikon and Korean radishes are brittle; fork or undermine and lift roots carefully. Cut tops 2" above crowns, wash, and refrigerate. Can be stored at 32°F (0°C) and 95% relative humidity for 6–10 weeks.
AVG. DIRECT SEEDING RATES: 1 oz./260′, 3.9 oz./1,000′, 5 1/4 lb./acre at 6 seeds/ft. in rows 24" apart, or 7 lb./acre in rows 18" apart.
SIZED SEEDS: All seeds are unsized.
SEED SPECS: SEEDS/LB.: 23,400–51,500 (avg. 38,600).
PACKET: 100 seeds, sows 16–17′.
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