Daikon radishes and greens preservation

I have a bunch of daikon radishes that had a bad time in the last heat dome, and I don't think they are going to root up, plus some that did root up and want to be worked with.
I also have some Japanese Wasabi Radishes from Baker Creek/Rare seeds that I'm working with both over heated roots and greens.
I have planted more of all of these since the heat broke.

I'm thinking if these are evil hot, dehydrating leaves as a cooking spice, or using the roots oleaves as heat in a sweet salsa.

Help me come with ideas! The rest of the net has- boring ideas, I want to get some weird ones from permies   :D  
I do not need recipes per se, only ideas, I can make up my own recipes.

I have lacto-fermented daikons.  They transmute into a crunchy, funky condiment for Asian dishes like ground turkey lettuce wraps with fish sauce!

I like growing both, this spring my daikons didn't root well. So I let them flower, and it turns out the seed pods are delicious.

I started this right after I picked 2 daikons and 3 wasabi's to see how they are doing. All were overheated for several weeks. Holy crapola those are evil! Basically it tastes like my sushi wasabi powder.
It all went into the dehydrator. The roots were peeled and sliced fine, the leaves rough cut, the stems diced up. I think they are all going to be excellent, different niches for them though.

Since I have a thread here on permies on Making substitutes for sushi nori because I can't grow seaweed, hey! Now I have a substitute for the wasabi!  YAY!!  Weird homegrown sushi stuff works for me.

I have planted more of all of these, and still have stuff out in the gardens, please keep coming up with odd ways to preserve radishes!

I think the only normal thing I might do with them is make bread and butter pickles. I used to like them, then all of the commercial ones I tried were too sweet, the recipes were tweaked as people started wanting higher levels of sweetness. Someone told me the other day he had a recipe for b&b pickles that was not gooey sweet. I think daikons would do that well.