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5 from 3 votes

Danmuji - Korean Pickled Radish

Course: Side Dish
Cuisine: Korean
Keyword: danmuji, korean pickled radish
Servings: 2 quarts

Ingredients

  • 1 cup (233g) rice vinegar
  • 1 ½ cup (346g) water
  • ½ cup (112g) organic cane sugar
  • 2 teaspoons (8g) salt
  • ¼ teaspoon turmeric
  • 600g or 1 long daikon radish or 1 Korean radish, peeled & cut into strips, rounds, or half moons

Instructions

  • In a small pot, mix rice vinegar, water, sugar, salt, and turmeric. Bring to a boil and turn off the heat.
  • Place cut daikon radish in a large glass container. Pour the vinegar mixture over the daikon radish.
  • Let it cool completely, then secure the lid and put in the fridge for at least 24 hours before use.