Korean Pickled Radish (Danmuji)
Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant? I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home! With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes! Ready to make some yummy kimbap with your homemade danmuji? See my next recipe blog!
Equipment
- 1 Small saucepan
- 2 food storage containers with lids
Ingredients
- 1 Large Daikon radish about 600g
- 1½ tbsp Salt (1 tbsp for marinating the radish, ½ tbsp for the broth)
- ½ tsp Turmeric powder
- ½ cup Sugar
- 1½ cup Water
- 1 cup Rice vinegar
Instructions
- A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.
- Cut the radish lengthwise into ½-inch wide strips.
- The radish can also be sliced into half-moon shape thin slices.
- Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
- In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.
- After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.
- Pour the turmeric vinegar mixture over the radish.
- Let it cool down, cover the lid and keep in the fridge overnight before using.
- Homemade picked radish can last in the fridge for up to 1 month.