Korean Pickled Radish
Sweet, tangy, and crunchy! Korean Pickled Radish, or danmuji, is a delicious condiment and side dish for any Asian-inspired meal. Its sunshine-y yellow color comes courtesy of fresh turmeric.
Daikon is a large, white, mild radish used in Korean and East Asian cooking. It is crisp and juicy, with a clean crunch. Quick pickling this radish turns it into a tangy dish that cuts through fried, greasy, or spicy meals. It is super refreshing!
Typically, this pickled radish is bright yellow as a result of added gardenia seeds or turmeric powder. To change things up, I used fresh turmeric root and black pepper (which increases the absorption of the beneficial properties in turmeric).
It's great served with Asian meals like Korean BBQ Ribs, Korean Bulgogi Street Tacos, or Korean Nachos!
Lessons Learned
- Be sure to choose a radish that is firm and not soft in any spots.
- Use any kind of sweetener you like. If you don't use white granulated sugar, monkfruit with allulose blend is a good sub.
Hat Tips
Many thanks to Kimchimari for the recipe inspiration!
Korean Pickled Radish
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 1 quart jar 1x
Ingredients
- 1 pound daikon radish
- 1 cup water
- ½ cup sugar or granulated sweetener
- ¼ cup rice vinegar
- 1 Tablespoon sea salt
- 1-inch piece turmeric root, peeled and sliced into chunks
- 1 teaspoon ground black pepper
Get Recipe Ingredients
Instructions
- Prepare a glass mason jar by filling with boiling water and letting sit for 10 minutes. Drain and let air dry.
- Trim and peel the radish. Halve the radish lengthwise, then slice into ¼-inch slices.
- Add water, sugar, vinegar, salt, turmeric, and black pepper into a saucepan. Bring to a boil.
- Place the radish into the prepared jar. Pour the boiling mixture into the jar to fully submerge the radish.
- Let cool, then cover and store in the fridge. The turmeric will color the radish a light yellow. Pickled radish keeps for about a month in the fridge.
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