vegan
gluten freeWash 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.
