Danmuji (Korean Pickled Radish) is a sweet, tangy, and colorful condiment that can be made at home. This recipe comes together in under 15 minutes and will last you several months in the fridge. One of the many Korean side dishes known as banchan.
Danmuji is a type of Korean pickled radish made from sliced daikon radishes. It's often characterized by its vibrant yellow color, which comes from the addition of turmeric during the pickling process. Danmuji has a crunchy texture and a slightly sweet and tangy flavor.
You will often find it packed in plastic near the refrigerated section in one of your local Asian or Korean grocery stores, typically near the kimchi.
In Korean cuisine, it is commonly used as a side dish (banchan), a component in recipes like in kimbap (Korean rice roll), or as a topping in bibimbap (a mixed rice dish).
This recipe follows the same principles as many of my other refrigerator pickle recipes. These pickles are not shelf-stable. They should be stored in the fridge where they will keep for several months.
If you’re a fan of pickled radish, check out some of my other Pickling and Fermenting Recipes like my Fermented Radish and my Kkadugi (Korean Radish Kimchi).
Also, check out my 11 Essential Pickle Recipes!
Ingredients
This is a very straightforward and simple pickling recipe.
- Radish: Traditionally, Danmuji is made with Korean Daikon radish (also known as Mu). You can use standard daikon radish. I wouldn’t recommend you make this with European (small) radishes. If you have daikon on hand and want to try something different, try my Vietnamese Pickled Vegetables (do chua) recipe.
- Coloring: To achieve the bright yellow color Danmuji is known for, I use turmeric powder. However, traditionally cape jasmine seeds are used. They are not as readily available as turmeric, but if you can find them, I would say go ahead and use them.
- Vinegar: Rice vinegar is traditional and recommended (It’s what I use). But if you find the flavor of rice vinegar too strong, you can sub out some of it for regular white distilled vinegar.
See the recipe card for full information on ingredients and quantities.
How to Make Danmuji
Step 1. Slice the daikon. Peel and slice the daikon radish into circles or semi-circles (half moon) about ¼ inch thick.
Step 2. Add to jar. Pack the radish slices into a mason jar or pickling jar.
Step 3. Make pickling liquid. To a small saucepan, add the vinegar, water, sugar, salt and turmeric. Bring to a simmer to dissolve and set aside to cool slightly.
Step 4. Pour the pickling solution. Carefully pour the warm pickling solution over the sliced radish. You want to make sure your sliced radishes are submerged in the bright yellow liquid. You may need more pickling solution depending on the size of the jar and how much daikon you want to pickle. Seal and cool to room temperature and then store in the fridge. They will be ready within 24 hours.
Expert Tips
- Choose a firm daikon. When picking a daikon radish at the store, find one that is firm. Daikon quickly goes soft if it sits in the fridge too long.
- Cut daikon into long batons! If you are planning to make gimbap (Korean sushi rolls), pickle your daikon into long spears so that you can easily add them to the rolls.
Recipe FAQs
Homemade Danmuji, like any other refrigerator pickle, should last for 1-2 months in an airtight container. To make it last longer, use clean utensils when reaching into the jar.
Because this recipe uses vinegar, I recommend using a glass mason jar or airtight glass container. Glass does not react with vinegar (whereas plastic and metal containers might).
You might think that Danmiju is made with yellow artificial coloring, but in fact it is made with powdered turmeric (in this recipe) or with Cape Jasmin Seeds (traditionally).
If you make this Korean Pickled Radish (Danmuji Recipe) or any other preservation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Korean Pickled Radish (Danmuji Recipe)
Ingredients
- 1 Large daikon radish
- 1 cup Rice vinegar
- 1½ cups Water
- ⅓-½ cup Sugar
- 1½ tablespoon Kosher salt
- ½ teaspoon Turmeric powder
Instructions
- Slice the daikon. Peel and slice the daikon radish into circles or semi-circles (half moon) about ¼ inch thick.
- Add to jar. Pack the sliced daikon into a mason jar or pickling jar.
- Make pickling liquid. To a small saucepan, add the vinegar, water, sugar, salt and turmeric. Brind to a simmer to dissolve and set aside to cool slightly.
- Pour the pickling solution. Carefully pour the warm pickling solution over the sliced radish. You want to make sure your sliced radishes are submerged in the bright yellow liquid. You may need more pickling solution depending on the size of the jar and how much daikon you want to pickle. Seal and cool to room temperature and then store in the fridge. They will be ready within 24 hours.
Notes
- Radish: Traditionally, Danmuji is made with Korean Daikon radish (also known as Mu). You can use standard daikon radish. I wouldn’t recommend you make this with European (small) radishes.
- Coloring: To achieve the bright yellow color Danmuji is known for, I use turmeric powder. However traditionally cape jasmine seeds are used. They are not as readily available as turmeric, but if you can find them, I would say go ahead and use them.
- Vinegar: Rice vinegar is traditional and recommended (It’s what I use). But if you find the flavor of rice vinegar too strong, you can sub out some of it for regular white distilled vinegar.
- Sugar: Sugar is needed to achieve that perfect balance of sweetness. You can use more or less depending on your taste.
Sashie says
I wanted to make my own Korean Gimbap and couldn't find any pickled radish, so I made this recipe. Strips work out better than slices in the Gimbap, so I cut the radish in 1/4: strips. It was so simple and turned out really tasty. My fridge looks so pretty with a quart of your pickled red radish and another of strips of pickled daikon in the yellow turmeric brine. Thanks.
Luay Ghafari says
Thank you so much for the feedback! Glad you liked the recipe!