Chinese green raddish, or green turnip, is traditionally a winter staple in northern China. Back in the old days, green turnip and Chinese cabbage were almost the only vegetables available in winter time of Northern China. Green turnip is nutritious and versatile. It can be used cooked or raw. It also have great health benefits. It is still very popular in northern China nowadays. Green turnip does not do well in the first half of growing season. It tends to bolt in hot weather. I saw the seeds on 22 July this year. I sowed two seeds per spot to be on safe side, with 40cm (16") in between. As for now they are already of decent size, about 1 pound each. Those things could grow to over 1 kilogramme each. The leaves are also edible. The bolt is very flavourful (if it happens but I hope not) and can be eaten raw. Sometimes some of them may bolt, these ones should be removed as soon as possible because bolting renders the turnip flesh spongy. I plan to start harvesting after 15th of Semptembre. The rate of harvesting depends on consumption, but all should be out by Thanksgiving.
The most rudimental way is digging a hole on ground, lay the vegetables in, cover with dirt. In the middle of the hole, put some corn stalk to make an air hole through the dirt so they don't rot. Nowadays they do that commercially. There are commercial winter storage even in northeastern China where it is as cold as Saskachewan. They dig big storage rooms on ground. Cover the storage with hays and corn stalks. In the hole they build shelves and lay vegetables on shelves. There are buckets of water to keep the temperature and humidity steady. It is an art. Also green turnips can be made into all kinds of preserved vegetables. Chinese cabbage can be made into a variety of things including Chinese sauerkraut and Korean kimchi.
