Pickled Yellow Radish (Danmuji)

Pickled Yellow Radish (Danmuji)

Crunchy daikon pickled in a sweet-tangy brine with a golden turmeric hue.

Make ahead Makes 32 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Korean-style pickled daikon gets its signature yellow color from turmeric and a bright, sweet-sour balance from vinegar and sugar. It's the familiar crunchy side served alongside kimbap and Korean fried chicken, and it keeps well in the fridge for weeks. Let it sit at least a day before serving so the flavors fully penetrate the radish.

Ingredients

  • 2 pounds daikon radish, peeled and cut into batons or rounds
  • 1 1/2 cups water
  • 1 1/2 cups distilled white vinegar
  • 1 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon ground turmeric

Method

  1. Peel the daikon and cut into even batons (about 1/2-inch thick) or rounds, then pack into a clean 1-quart jar or two smaller jars.

  2. In a saucepan, combine the water, vinegar, sugar, salt, and turmeric. Bring to a simmer over medium heat, stirring until the sugar and salt fully dissolve.

  3. Remove the brine from the heat and let cool for about 5 minutes so it won't shock or soften the radish too much.

  4. Pour the warm brine over the radish in the jar, making sure the pieces are fully submerged. Tap the jar gently to release air bubbles.

  5. Let the jar cool to room temperature uncovered, then seal with a lid.

  6. Refrigerate for at least 24 hours before eating, turning the jar once or twice to distribute the color evenly.

  7. Serve chilled as a side with kimbap, Korean fried chicken, or rice dishes. Keeps refrigerated for up to one month.

Rate this recipe

★ 3.8 (1)

Pickled Yellow Radish (Danmuji)

This Korean-style pickled daikon gets its signature yellow color from turmeric and a bright, sweet-sour balance from vinegar and sugar. It's the familiar crunchy side served alongside kimbap and Korean fried chicken, and it keeps well in the fridge for weeks. Let it sit at least a day before serving so the flavors fully penetrate the radish.

Make ahead 32 oz 55 cal

Ingredients

  • 2 pounds daikon radish, peeled and cut into batons or rounds
  • 1 1/2 cups water
  • 1 1/2 cups distilled white vinegar
  • 1 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon ground turmeric

Method

  1. 1

    Peel the daikon and cut into even batons (about 1/2-inch thick) or rounds, then pack into a clean 1-quart jar or two smaller jars.

  2. 2

    In a saucepan, combine the water, vinegar, sugar, salt, and turmeric. Bring to a simmer over medium heat, stirring until the sugar and salt fully dissolve.

  3. 3

    Remove the brine from the heat and let cool for about 5 minutes so it won't shock or soften the radish too much.

  4. 4

    Pour the warm brine over the radish in the jar, making sure the pieces are fully submerged. Tap the jar gently to release air bubbles.

  5. 5

    Let the jar cool to room temperature uncovered, then seal with a lid.

  6. 6

    Refrigerate for at least 24 hours before eating, turning the jar once or twice to distribute the color evenly.

  7. 7

    Serve chilled as a side with kimbap, Korean fried chicken, or rice dishes. Keeps refrigerated for up to one month.