Yellow Pickled Radish (Danmuji)
Danmuji or yellow pickled radish is a sweet, tangy, and crunchy pickle. It's the bright yellow pickle that goes in gimbap and is a side dish in many Korean and Japanese dishes. These pickles are ready in a day (although better in two) and lasts a month in the fridge, so you always have a jar ready for gimbap, jjajangmyeon, or just to snack on!
Servings: 16
Ingredients
- 1 ¼ lb daikon radish
- 2 tablespoon salt for salting radish
Brine
- 1 ½ cup water
- ½ teaspoon turmeric powder
- 1 cup rice vinegar
- 1 ½ teaspoon salt
- ½ cup sugar
Instructions
- To make yellow pickled radish for gimbap, slice half of the radish longways into ½ inch strips.1 ¼ lb daikon radish
- To make yellow pickled radish as a side, slice the remaining radish in half longways and then into ¼ inch half moon slices.
- Add the radish to a sieve and salt it with 2 tablespoons of salt. Leave it to sit for 20-30 minutes until it softens and can bend without snapping.2 tbsp salt
- To a pot, add water, turmeric powder, salt, rice vinegar, and sugar. Stir until the sugar and salt have combined.1 ½ cup water, ½ tsp turmeric powder, 1 cup rice vinegar, 1 ½ tsp salt, ½ cup sugar
- To a sanitized container, add the sliced radish. Pour the brine mixture on top and refrigerate it for at least 1 day until it reaches your desired pickle taste.
Notes
- Classic coloring - Instead of turmeric, you can use gardenia fruit (chija) for a more authentic taste and color.
- Make it sweeter - Grocery store yellow pickled radishes are much sweeter than this recipe, so feel free to add a little more if you prefer it sweeter!
- Store the yellow pickled radish in an air tight container in the fridge for up to 1 month.
