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Danmuji Recipe
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Category
Stovetop
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Cusine
Asian
What do you need?
How to make?
Ingredients
1 1/2 cups water
1 1/2 cups unseasoned rice vinegar
1/2 cup sugar
1 tablespoon kosher salt
2 medium cloves garlic, halved lengthwise
1 teaspoon turmeric powder
15 whole black peppercorns
2 bay leaves
1 pound
Directions
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. Transfer pickles and brine to an airtight glass container and store in the refrigerator. Pickles will last about 1 month.