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Danmuji (Korean Pickled Daikon Radish) Recipe

Name: Danmuji (Korean Pickled Daikon Radish) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 1 1/2 cups (355ml) water; 1 1/2 cups (355ml) unseasoned rice vinegar; 1/2 cup (100g) sugar; 1 tablespoon (15g) kosher salt; 2 medium cloves garlic, halved lengthwise; 1 teaspoon turmeric powder; 15 whole black peppercorns; 2 bay leaves; 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)

Prep Time

10m

Cook Time

10m

Total Time

20m

This Korean Pickled Daikon Radish recipe features a tangy and slightly sweet pickling liquid with hints of garlic, turmeric, and black peppercorns. The daikon radish strips soak up these flavors, creating a crunchy and refreshing condiment perfect for topping off a variety of Korean dishes.

Recipe Options

Ingredients

Servings: 10

Scale:

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1 1/2 cups (355ml) water

1 1/2 cups (355ml) unseasoned rice vinegar

1/2 cup (100g) sugar

1 tablespoon (15g) kosher salt

2 medium cloves garlic, halved lengthwise

1 teaspoon turmeric powder

15 whole black peppercorns

1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)

In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.

Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Danmuji (Korean Pickled Daikon Radish) Recipe

Ingredients

Steps

Nutrition Facts

Danmuji (Korean Pickled Daikon Radish) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts