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5 from 1 vote

Danmuji (Korean Yellow Pickled Daikon Radish)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 1 large jar
Author: Emily Clifton - Nerds with Knives

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups unseasoned rice vinegar
  • 1/2 cup sugar (100g)
  • 1 tablespoon kosher salt (15g)
  • 2 medium cloves garlic halved lengthwise
  • 1 teaspoon turmeric powder
  • 15 whole black peppercorns
  • 2 bay leaves
  • 1 pound daikon radish, peeled and cut into 4- by 1/4-inch strips (or thin disks) (450g)

Instructions

  • 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.
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