Easy Korean Yellow Pickled Radish (Danmuji)

This easy recipe for Korean Yellow Pickled Radish (Danmuji) is easy to make and naturally colored. It's commonly served as a Korean side dish or snack.

Course Side Dish

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 116kcal

Author Michelle

Ingredients

½ large daikon 200g, cut into long rectangular sticks or half circles

Brine:

1 C water
½ teaspoon sea salt
½ C white vinegar or rice vinegar
½ C granulated sugar
1-2 bay leaves optional
1 teaspoon golden berry powder
¼ teaspoon turmeric powder

Instructions

Prepare the daikon radish:

Cut the daikon into long rectangular strips (or slice into half circles), depending on how you want to use them.
Place the daikon radish into a clean, sterile jar.

Make the brine solution:

In a medium saucepan, combine salt, sugar, golden berry powder, turmeric powder, white vinegar, water. If you wish, you can add in bay leaves. Give everything a stir.
Bring the mixture up to a boil over medium heat and stir to dissolve the salt and sugar.
Once it comes to a boil, remove from heat and carefully pour over the daikon radish, ensuring that the radish is submerged in the liquid.
Place a piece of parchment paper over the top before securing with a lid.
Cool to room temperature before placing the jar into the fridge.
Note: the radish may float -- that's OK, every once in a while, just give the container a flip upside down to redistribute.

Nutrition