Danmuji Korean Yellow Pickled Daikon Radish Recipes

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DANMUJI (KOREAN YELLOW PICKLED DAIKON RADISH)



Danmuji (Korean Yellow Pickled Daikon Radish) image

Danmuji (Korean Yellow Pickled Daikon Radish)

Provided by www.nerdswithknives.com

Time 20m

Yield 1

Number Of Ingredients 9

1½ cups (355ml) water
1½ cups (355ml) unseasoned rice vinegar
½ cup (100g) sugar
1 tablespoon (15g) kosher salt
2 medium cloves garlic, halved lengthwise
1 teaspoon turmeric powder
15 whole black peppercorns
2 bay leaves
1 pound (450g) daikon radish, peeled and cut into 4- by ¼-inch strips (or thin disks)

Steps:

  • For complete instructions, visit the original site at http://www.nerdswithknives.com/easyrecipe-print/10310-0/

Nutrition Facts : ServingSize serving, Sugar 267 g, Sodium 6657 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 1882 kcal, Carbohydrate 392 g, Protein 36 mg, Fat 6 g

KOREAN YELLOW RADISH RECIPE



KOREAN YELLOW RADISH RECIPE image

Korean yellow radish banchan (side dish) is a sweet and tangy recipe that makes for an easy compliment with rice! The cook time varies depending on how long you let it sit in the fridge.

Provided by Ana Yokota

Categories     KOREAN FOOD     RECIPES     Side Dishes

Time 2h15m

Number Of Ingredients 9

1 lb (16 oz) - white daikon radish
1 ½ cup (355 ml) - water
1 cup (237 ml) - persimmon vinegar (or any rice vinegar)
¼ cup (57 g) - sugar
1 tbsp (17 g) - salt
½ tsp (1 g) - peppercorns (about 30 peppercorns)
½ tsp (1.59 g) - ground turmeric
3 cloves of garlic sliced
1 (2 inch or 5.08 cm) piece of kombu

Steps:

  • If you have a few weeks to a month, you do not need to thinly slice the daikon; rather, simply cut it in half moon sections that will fit into an airtight container.
  • If you would like to enjoy Korean yellow radish within the next day, cut the daikon in 1-2 inch slices (length and width) that are no more than ¼ inch thick (height) and store in an airtight container.
  • Set the daikon to the side and work on the brine mixture.
  • In a small saucepan over medium high heat, mix all the remaining ingredients together.
  • Bring to a boil and let it simmer for 2-3 minutes whisking occasionally so that all the ingredients are well dissolved.
  • Allow the brine to cool completely. Depending on where you are, this should take a couple of hours. Do not cool in the refrigerator.
  • Once the brine is completely cooled, gently pour the brine over a daikon until it is fully submerged.
  • Store pickled daikon in the refrigerator. For sliced daikon, store for a minimum of 2 hours before serving but the best is storing for about 7-10 days. For whole unsliced daikon, store for a minimum of 3-4 weeks before serving.
  • Strongly Recommend: rinse in cold water (only the amount you need) before serving.

Nutrition Facts :

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