Harvesting daikon or white radish

Today, we start to harvest the radish or daikon as it is known in Japanese from our little garden. As we have lots of the daikon, we gave them away freely. The daikon is sold cheaply in the supermarket because of its abundance. It is in season now and a slightly bigger one than that in the photo above cost 99 Yen or about $1.30. Our daikon like the one above weighs about 1.5 kg.
Daikon or white radish is used to make the famous Singapore carrot cake or chay tow kway (pic below).

Beef tendon for our meal

Beef tendon contains lots of collagen (a form of protein) that will work wonders with your skin, hair, nails and joint health. Besides that, you’ll get a lot of protein that’s essential for muscle building, fat loss and proper function of the whole body.

If you research a bit deeper, you’ll find that organ meats are the most nutritious meats on the face of the planet. Foods like liver, heart etc. will absolutely help with improving your overall health. The trick is the preparation technique, and if so, you should check out how to cook every organ meat you take.

Harvesting daikon

We harvested 5 pieces of daikon (radish) from our garden.
This type of daikon is used for the "chye tai kueh" or fried carrot cake in SG. We gave away 4 to friends and kept one for ourselves. Daikon is usually grown in cool weather like now (autumn) whereby the temperature ranges from 12c to 16c.
The potatoes will be harvested during the colder months in January and February.

Growing daikon during the cooler months

Our daikon or radish is growing. In a month's time, we should be able to harvest it. 

Growing radish/daikon during fall

Since the weather is getting cooler, we are able to grow radish or daikon in Japanese. It may take a month or two before we are able to harvest the daikon.
Will post the daikon we grow once it is harvested.