Description
Danmuji, or Korean Pickled Radish, is a sweet, tangy, and vibrant yellow condiment that pairs perfectly with Korean dishes like kimbap or Korean fried chicken. Crunchy and refreshing, this quick-pickled radish is easy to make at home with just a few ingredients and no special equipment.
Ingredients
Units
Scale
- 1 large Korean radish or daikon, peeled and cut into rounds or strips
- 1 cup water
- 1 cup rice vinegar (or white vinegar)
- 3/4 cup sugar
- 1 tbsp salt
- 1/2 tsp turmeric (for color)
- 4–5 whole black peppercorns (optional)
- 1 bay leaf (optional)
Instructions
- Peel and slice the radish into desired shapes—thin rounds for sandwiches or strips for kimbap.
- In a small saucepan, combine water, vinegar, sugar, salt, turmeric, peppercorns, and bay leaf. Bring to a gentle boil, stirring until sugar and salt dissolve.
- Remove from heat and let the brine cool slightly.
- Pack sliced radish into a clean jar and pour the brine over it.
- Seal and refrigerate for at least 24 hours before eating for best flavor.
Notes
- Turmeric is optional but gives that signature yellow color seen in store-bought danmuji.
- Will keep in the fridge for up to 1 month.
- Perfect as a side dish or wrapped inside kimbap rolls.
Nutrition
- Calories: 25
- Sugar: 6g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
