Quick and easy Danmuji recipe. If you like Korean food, then you are probably very familiar with this pickled radish already. For those of you who do not know, Danmuji is often used to make Kimbap or served as a side dish in Korean Chinese cuisine. Authentic Kimbap always includes Danmuji. It is always a great savory alternative to keep in the refrigerator. This recipe was given to me a few years ago by a middle-aged Korean friend who loves to cook. I have made Danmuji many times according to her method and really love it. The pickled radishes are made from scratch with only natural ingredients. No artificial colors, no preservatives and no additives. It is absolutely safe to eat. Two daikon radishes weigh about 1 kilogram depend on the size. Reduce the ingredients by half if you find it too much. All the ingredients needed are readily available at Asian or Korean grocery stores. Danmuji can be stored for months, but they soften and lose quality over time. Be sure to keep them in an airtight glass container.
How to make Danmuji (Korean Yellow Pickled Radish)
Quick and easy Danmuji recipe. These Korean yellow pickled radishes are crisp and refreshing, plus a good balance between sweetness and acidity.
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Yield: ±1 kilogram
Wash the radishes. Scrape off the skin with the back of a kitchen knife. Rinse. Slice off the stem and root ends. Cut the radishes into slices or strips.
Mix water, rice vinegar, sugar, sea salt, turmeric powder, black peppercorns and bay leaves in a pot.
Bring the mixture to a boil. Stir frequently. Turn off the heat and add the radishes. Let it cool to room temperature, about 4-5 hours.
Transfer the radishes to an airtight glass container and store in refrigerator. They can be eaten the next day.
Serving size: 20 g Calories: 21.0 Fat: 0.0 g Saturated fat: 0.0 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 5.3 g Sugar: 4.5 g Sodium: 138.8 mg Fiber: 0.4 g Protein: 0.1 g Cholesterol: 0.0 mg