Radish is a popular root vegetable in Asia and on season in autumn and winter. I bought some pretty medium size radish in farmer’s market today. They are quite unusual in Hong Kong and South China. The commonly-seen types of radish here are Chinese radish (lo-bok), similar to daikon in Japan and moo in Korea. These big radishes have white or light green skin and white flesh. Also, Chinese green Luobo radish is also very common here that Cantonese like to make soup with it and carrot.
I googled. These pinky ones I bought are named Chinese rose radish, one of the oldest types of radish. It tastes similar to the white Chinese radish. In order to keep their pretty colour, I picked them with white rice vinegar and sugar, and sliced thinly before serving.
