Sichuan fully red radish. This traditional red radish from the Sichuan region of China is an unbelievable find! Locally called Chinese rouge radish for its resemblance to a blushed cheek, it is fully red from skin to heart, making for beautiful red pickles. We found this exciting local variety from southwestern China on a recent seed research trip. While the Sichuan Red Radish is most famously pickled in its native region, it is also excellent eaten fresh in salads. The Sichuan region of China is famous for its cuisine, and lacto fermented pickles are a cornerstone of its culinary profile. Pickles are traditionally served as a free appetizer; restaurants are typically judged by the quality of their pickles. Sichuan households and restaurants take great pride in their collection of fermentation crocks and in their signature ferments. Aside from pickling, this variety makes an exemplary fresh veggie snack. This variety is also high in antioxidants, making it a nutrient-dense veggie perfect for the cool season when the winter vegetable selection dwindles. Market gardeners will love this early-maturing Fall radish. Long, slender roots have a fantastic flavor. Winter radishes have become a staple for market gardeners; easy to grow and cool weather-loving. For sweet flavor and root development, be sure to plant in the late summer to early fall. Expect a bit of variation in this variety; some roots will produce white centers.