Korean Yellow Pickled Radish (danmuji)
From sbhardin 8 years ago
- 4-6 hrs to make
- Serves 6
This is my twist on Korean pickled radish. I add carrots and use apple cider vinegar. If you want completely authentic, replace apple cider vinegar with another cup or the rice wine vinegar and omit the carrots.
Ingredients
- 2 daikon radishes shopping list
- 4 large carrots shopping list
- 2 cups water shopping list
- 1 cup rice wine vinegar shopping list
- 1 cup apple cider vinegar shopping list
- 1 cup sugar shopping list
- 1 TBSP sea salt shopping list
- 1/2 TBSP turmeric powder shopping list
- 20 black pepper corns shopping list
- 3-4 dry bay leaves shopping list
How to make it
- Wash the radishes and carrots. Scrape off skin with veggie peeler.
- Slice off roots and stem ends. Slice or cut into 1/2in strips
- Mix water, rice wine vinegar, apple cider vinegar, sugar, sea salt, turmeric, pepper corns and bay leaves in a pot over medium heat. Bring to a boil, stirring frequently. Let boil for a few minutes. Turn off the heat and add radish and carrots. Let it cool to room temp, 4-6 hours. See Photo
- Store in airtight glass containers. (plastic will discolor due to the turmeric) See Photo
Steeping in the vinegar after boiling
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Bottled and ready to eat!
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