Vibrant Danmuji: Korean Pickled Daikon Radish

Discover the magic of danmuji – a quick Korean pickle bursting with flavor from rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The secret to its signature sunshine-yellow hue? Turmeric! Not only is danmuji a must-have ingredient in kimbap, but it’s also the perfect companion to bulgogi. Try it in our mouthwatering grilled Korean-style bulgogi burgers or wrap it up in our irresistible bulgogi burritos for a fusion twist!

Authentic Danmuji Recipe: Korean Pickled Daikon Radish

Ingredients

• 1 1/2 cups (355ml) water
• 1 1/2 cups (355ml) unseasoned rice vinegar
• 1/2 cup (100g) sugar
• 1 tablespoon (15g) Kosher salt
• 2 medium cloves garlic, halved lengthwise
• 1 teaspoon ground turmeric
• 15 whole black peppercorns
• 2 bay leaves
• 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)

Directions

1. Create the flavorful brine by combining water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring to ensure the sugar dissolves completely. Remove from heat and add the daikon strips. Gently press a paper towel directly onto the surface of the brine and allow the mixture to cool to room temperature, which typically takes 1 to 2 hours.
2. Once cooled, transfer the pickles and brine to an airtight glass container. Store in the refrigerator for optimal freshness. Remember, the vibrant turmeric will stain plastic containers, so stick with glass! Your homemade danmuji will stay delicious for about 1 month.

Notes

For a traditional twist, try slicing the radish into thin rounds instead of strips. This presentation is commonly found in Korean cuisine and adds a delightful visual appeal to your dish.