Danmuji (Korean Pickled Daikon Radish) Recipe

A jar of danmuji, Korean pickled daikon radish.

Serious Eats / Emily and Matt Clifton

Why It Works

  • Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.

These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.

Recipe Facts

Prep: 10 mins
Cook: 10 mins
Active: 15 mins
Cooling Time: 60 mins
Total: 80 mins
Serves: 8 to 10 servings
Makes: 1 jar

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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. In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.

  2. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Special equipment

Large glass jar or sealable glass container

Notes

The radish can also be sliced into thin rounds, which is how you'll often find it.

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Nutrition Facts (per serving)
28 Calories
0g Fat
5g Carbs
0g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 28
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 202mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 0g
Vitamin C 7mg 34%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)