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Korean Style Pickled Radish

An easy to make Korean side dish or Banchan of sweet, salty, slightly tart and crunchy pickle made with Daikon radish.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course condiments
Cuisine Korean
Servings 2 Jars

Ingredients
  

  • 3 large Daikon radishes mooli
  • 1 1/2 cups water
  • 1 cup rice vinegar or apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp salt
  • 2 medium garlic cloves garlic thinly sliced (optional)
  • 1 teaspoon ground turmeric
  • 10 - 15 whole black peppercorns optional
  • 2 - 3 bay leaves optional

Instructions
 

  • Trim and peel the Daikon radishes. Thinly slice into rounds, cut into thin matchstick like pieces. Put them in a glass bowl.
  • Stir together the water, rice vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves in a saucepan. Bring this liquid to a boil, stirring to fully dissolve the sugar. Remove from heat.
  • Gently pour the hot liquid over the prepped Daikon radish. Make sure the radish is completely submerged in the pickling liquid. Let it cool to room temperature.
  • Transfer pickles with the brine and spices to an airtight glass container. Keep at room temperature overnight and then refrigerate. Danmuji should keep refrigerated for about 3 to 4 weeks.