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Doubt if mooli is freezable. It is a radish. The Japanese use it as an garnish - not sure if you are supposed to eat it, but if you do it is crunchy but bland. My mum always serves it to me boiled in a stew, but only in winter, whilst I always eat it to please her, it tastes like a boiled loofah. The main time for mooli (also known as Loy Bok in chinese or Daikon in Japanese) in Birmingham markets is around October/November when the stalls have really massive roots. Persoally I wouldn't bother - email me in October and I will go down market and get you one.
For salad/stir-fry use, a very light pickle will preserve the crunch longer in the fridge or in a jar, maybe with a sweetish vinegar.
Another thing they do is dehydrate it after cutting it into strips (like julienne but longer). This keeps almost indefinitely, and you can cook it in any braise. It then resembles crunchy (but not tough or chewy) noodles, and adds lots of body and flavour.