Generally speaking, radishes with thin skin (need to be cut by the stall owner), less white space and less demand should be eaten raw, not too spicy. It has been suggested that it looks like ginseng (not a single root) and is not spicy. That was true at that time, but after that year, the ginseng I bought again was not. It was spicy and bitter, and I finally cooked it.

What I want to say here is that sometimes it is better to master experience by yourself. You seem to have eaten spicy food. It's convenient to take pictures with your mobile phone now. It's not like eating radishes at once. Observe and summarize by yourself.

Personally, this is really uncertain from the outside. It should be related to varieties and land. I really don't know the subtle differences, but maybe, starting today, I began to have the habit of eating raw white radish.