The Purple Muu radish is also known as a Korean, Lo Bok, and Moo radish. Like a Daikon, it is larger than most other radishes and is mild with a hint of spice. The flesh is a light, creamy purple. Eaten raw, the Mu radish is rife with fiber, vitamin C, and carotene. But it's most commonly used as the key ingredient for Kimchi, a spicy, fermented slaw, which is said to aid in digestive health. Try your hand at homemade Kimchi or simply toss with apple cider vinegar that adds a subtle tanginess. Click through for recipe ideas!
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