Danmuji

Name: Danmuji
Cook time: 290 min
Total time: 290 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 1 large Daikon Radish, about 900 g; 480ml Water; 480ml Rice Vinegar, unseasoned; 400g Granulated Sugar; 1 tbsp Kosher Salt, about 15 g; 6 Dried Gardenia Seeds, chija, lightly cracked

Danmuji is a crisp, slightly sweet and tangy pickled daikon that brings a bright pop of color and crunch to sandwiches, kimbap, or as a refreshing side. This simple refrigerator pickle uses a warm, sweet-vinegary brine and a hint of dried gardenia for the traditional sunny yellow hue. Ready in a day but best after a couple of days, it keeps well and improves with time.

Danmuji is a crisp, slightly sweet and tangy pickled daikon that brings a bright pop of color and crunch to sandwiches, kimbap, or... Show more

Traditional Korean Recipe

Health Grade

E+ · Indulgent

Time

4 hrs30 min

Price

0,22 €

Calories

151 kcal

vegan

budget

low calorie

easy

meal prep

gluten free

Method

Wash the radish

Scrub the Daikon Radish under cool running water, trim off the stem and root ends, and peel it if the skin looks thick or waxy. Pat it dry so it is easier to cut cleanly.

Cut the radish

Cut the radish lengthwise into 1/2-inch thick spears, then trim them to lengths that fit snugly in your jar. Try to keep the pieces even so they pickle at the same pace.

Simmer the brine

In a saucepan, combine the Water, Rice Vinegar (unseasoned), Granulated Sugar, and Kosher Salt. Lightly crack the Dried Gardenia Seeds with the back of a spoon and add them too. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve, then simmer for 2 minutes until the liquid turns a bright golden yellow.

Pack the jar

Pack the radish spears tightly into a clean jar or container, then pour the hot brine over them until the pieces are fully submerged. Tap the jar gently on the counter to release air bubbles, and press the radish back under the liquid if anything floats up. Let it cool on the counter for 30 minutes before sealing.

Chill the pickle

Seal the jar and refrigerate the danmuji for at least 4 hours, preferably overnight, before serving. Serve it cold straight from the jar, or slice the pieces thinner for a classic banchan side.