Korean Pickled Radish (Danmuji Recipe)

A jar with sliced daikon radish in a pickling solution, with a Danmuji label.

5 from 3 votes

Korean Pickled Radish (Danmuji Recipe)

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.

Prep Time15

Pickling Time1

Total Time1 15

Course: Appetizer, condiment, Side Dish

Cuisine: korean

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Ingredients

1 Large daikon radish
1 cup Rice vinegar
1½ cups Water
⅓-½ cup Sugar
1½ tbsp Kosher salt
½ tsp 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

See the post above for step-by-step recipe photos.

Ingredient 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.

Other optional additions: black peppercorns, bay leaf, onions, and Korean red pepper flakes.

Try some of my other radish recipes: Fermented Radish and Kkadugi (Korean Radish Kimchi).

Nutrition