Danmuji (Korean Yellow Pickled Daikon Radish)
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Cook time: 
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Serves: 1 large jar
  • 1½ cups (355ml) water
  • 1½ cups (355ml) unseasoned rice vinegar
  • ½ 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 ¼-inch strips (or thin disks)
  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.
  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.
Recipe by Nerds with Knives at https://nerdswithknives.com/korean-bulgogi-burritos/