Danmuji
These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.
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 daikon radish, peeled and cut into 4- by 1/4-inch strips
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.