Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant?
I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home!
With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes!
Is Danmuji GOOD for You?
Korean Pickled radish, also known as “Danmuji”, is tasty, nutrient-rich, and rich in probiotic microorganisms.
According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.
Similar to pickled radish, traditional homemade kimchi also has all these benefits to your body!
Check out my Kimchi Recipe by clicking the picture below ->
The yellow coloring of danmuji
Kimbap is one of Mr He’s favorite Korean snack. He especially loves these yellow pickled radish cubes in kimbaps.
However, I have always been hesitating to order Korean pickled radishes in restaurants, thinking that they are artificially colored.
Recently, I surprisingly learned that the bright yellow coloring of Korean pickled radish was from cape jasmine seeds, not artificial food dyes!
Omg, I should have known this information earlier! I have missed so many chances to enjoy delicious kimbaps!
But if you buy danmuji from grocery stores or order from restaurants, still, they are very likely artificially colored.
Luckily, we can easily make very natural, healthy, and authentically delicious Korean pickled radish at home within 45 minutes! And you can easily find all the ingredients you need in your local stores.
I know that cape jasmine seeds could be hard to find in US stores. Here I have a perfect substitute for you:Turmeric powder.
Turmeric powder and cape jasmine seeds both work perfectly as healthy natural food dyes. Feel free to use either of them, you won’t be able to taste the difference of the finished pickled radishes.
What can you do with Korean Pickled Radish?
Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish.
You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.
If you enjoy Korean side dishes, you will also like this recipe:
Check out my – Sweet and Spicy Korean Style Potato
One of the most typical Korean food made with danmuji could be kimbap (or gimbap). You can easily make some at home with a leftover chip tube.
This picture below is a portal to my kimbap recipe ->
How to Make – Korean Pickled Radish
EQUIPMENT
- 1 Small Saucepan
- 2 food storage containers with lids
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
- 1cupRice vinegar
INSTRUCTIONS
1. A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.
2. Cut the radish lengthwise into ½-inch wide strips.
3. The radish can also be sliced into half-moon shape thin slices.
4. Put 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.
5. In a medium 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.
6. After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.
7. Pour the turmeric vinegar mixture over the radish.
8. Let it cool down, cover the lid and keep in the fridge overnight before using.
9. Homemade picked radish can last in the fridge for up to 1 month.
My other Vegetarian Recipes you will also like:
Korean Pickled Radish (Danmuji)
Ms Shi and Mr He
Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant? I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home! With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes! Ready to make some yummy kimbap with your homemade danmuji? See my next recipe blog!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Salt Marinating Resting Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish, Snack
Cuisine Japanese, Korean
Servings 12
Calories 20 kcal
Equipment
1 Small saucepan
2 food storage containers with lids
Ingredients
- 1 Large Daikonradish 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
Instructions
A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.
Cut the radish lengthwise into ½-inch wide strips.
The radish can also be sliced into half-moon shape thin slices.
Put 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 with potable water, squeeze out excess water, put radish strips and slices in clean containers.
Pour the turmeric vinegar mixture over the radish.
Let it cool down, cover the lid and keep in the fridge overnight before using.
Homemade picked radish can last in the fridge for up to 1 month.
Video
Keyword Daikon Radish, danmuji, pickled radish, radish, Vegan
