Danmuji (Korean Pickled Daikon Radish)
Recipe GLPRd1c2da73257592
Crisp, tangy danmuji is a classic Korean side dish made by pickling thin strips of daikon radish in a fragrant vinegar brine infused with turmeric, garlic, peppercorns, and bay leaves. The result is a bright yellow, subtly sweet and acidic condiment with a delicate crunch that pairs beautifully with rice bowls, grilled meats, and spicy dishes. Ready to serve after just two hours of pickling.
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Ingredients
1½ cups water
1½ cups unseasoned rice vinegar
½ cup sugar
1 tablespoon kosher salt
2 medium cloves garlic cloves, halved lengthwise
1 teaspoon ground turmeric
15 whole black peppercorns
2 bay leaves
1 pound daikon radish, peeled and cut into 4- by 1/4-inch strips
Directions
Combine the water, rice vinegar, sugar, and kosher salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely.
Once boiling, add the halved garlic cloves, ground turmeric, whole black peppercorns, and bay leaves to the pan. Stir well and let the brine simmer for 2 minutes to infuse the flavors.
Remove the brine from heat and let it cool to room temperature, about 10-15 minutes.
Place the daikon radish strips into a clean glass jar or container. Pour the cooled pickling brine over the radish strips, making sure they are completely submerged. Include the garlic halves, peppercorns, and bay leaves in the jar.
Cover the jar and refrigerate for at least 2 hours before serving. The danmuji will develop more flavor as it sits. Store in the refrigerator for up to 2 weeks.
