Danmuji (Korean Pickled Daikon Radish) Recipe

Name: Danmuji (Korean Pickled Daikon Radish) Recipe
Total time: 2 min
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)

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Total: 2 hours

Servings: 1

Author : Emily and Matt Clifton

asian pickle radish

Danmuji (Korean Pickled Daikon Radish) Recipe

Ingredients

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1 1/2 cups (355 milliliters) water1 1/2 cups (355 milliliters) unseasoned rice vinegar1/2 cup (100 grams) sugar1 tablespoon (15 grams) kosher salt2 medium cloves garlic, halved lengthwise1 teaspoon turmeric powder15 whole black peppercorns2 bay leaves1 pound (450 grams) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)

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Instructions

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Step 1

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.

Step 2

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.