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I never thought I’d enjoy pickled daikon radish, but now I can’t get enough! This dish is an ingredient in one of my favorite korean dish, Gimbap. It’s sweet, crunch, and pungent. Add a little chili fresh chili or dried pepper flakes for an extra kick.
Here’s my favorite way to pickle them. I’ve adapted the recipe from here.
Yellow Korean Pickled Radish (Danmuji)
INGREDIENTS:
- 1 Large Daikon radish about 600g
- 1½ tbsp Salt (1 tbsp for marinating the radish, ½ tbsp for the broth)
- ½ tsp Turmeric powder
- ½ cup Sugar
- 1½ cup Water
- 1 cup Rice vinegar
DIRECTIONS:
- Peel skin off daikon radish.
- Cut the radish lengthwise into ½-inch wide strips. (sliced into half-moon shape is also popular)
- Place sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
- In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.
- After the radish strips and slices have been marinated for 30 minutes, drain, rinse and, squeeze out excess water.
- Pour the turmeric vinegar mixture over the radish.
- Let it cool down, cover the lid and keep in the fridge overnight before using.
