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Danmuji (Korean Yellow Pickled Radish)

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups rice vinegar
  • 1/2 cup sugar
  • 1 tbs kosher salt
  • 1 medium clove garlic, crushed
  • 1 tsp turmeric powder
  • 15 whole black peppercorns
  • 2 bay leaves
  • 1 lb daikon radish, peeled and sliced into rounds 1/8” thick

Instructions

  • 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.
  • 2. 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.
  • 3. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (Note: The turmeric will stain a plastic container yellow).
  • Pickles are ready to eat the next day and will last up to 1 month.
  • Makes 1 large jar