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Danmuji (Korean Pickled Daikon Radish) Recipe

Danmuji (Korean Pickled Daikon Radish) Recipe
  • Meal

    Stovetop

  • Cusine

    Asian

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. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.