Danmuji 단무지 (Sweet Radish Pickle)
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Recipe Intro From korean.roots
Danmuji 단무지 aka “sweet radish pickle” is sweet, tangy, refreshingly crunchy, and known for its signature bright yellow color. Danmuji originated in Japan as takuan or takuan-zuke and was likely introduced to Korea during the Japanese occupation.
Danmuji is a key ingredient in kimbap and a must-have banchan when eating Chinese Korean food like jjajangmyeon.
You can buy danmuji at the store, but it’s so incredibly easy to make at home, with a few simple ingredients!
- Recipe Card
Recipe Card
ingredients
- 1 large daikon radish
- 1 1/2 tablespoons salt
- 1/2 teaspoon turmeric powder
- 1/2 cup sugar
- 1 1/2 cups water
- 1 cup rice vinegar
Method
Step 1
Wash and peel the daikon radish and slice thinly, but not thin enough that they’re floppy/translucent.
Step 2
Place sliced radish into a large bowl, sprinkle on 1 tbsp of salt and toss. Set aside for 30 minutes.
Step 3
In a saucepan, bring sugar, 1/2 tbsp salt, turmeric, and water to a boil. Stir until all the sugar has dissolved and turn off heat. Add rice vinegar and set aside.
Step 4
Rinse and drain the radish and place into an airtight glass container.
Step 5
Pour the pickling brine over the radish. Cool, cover, and keep in the fridge overnight before eating.
Step 6
Thinly slice the radish into half moons to serve.