Korean Pickled Radish (Danmuji) Recipe (2024)

FAQs

How long does homemade danmuji last? ›

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.

Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

Danmuji is an essential ingredient in Gimbap (Korean rice roll wrapped in seaweed sheet). It is usually served as Banchan with noodle dishes like Jjajangmyeon (noodles with black beans) or meat dishes. The fresh, cool, crunchy and sharp vinegary flavor helps cut through the taste of fatty food in particular.

It's easy to recognize because of its bright yellow color. Stored in its pickling liquid, it will keep in the refrigerator for a few months.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium. Already loaded with nutritional benefits from the daikon radish, danmuji also contains gut-friendly probiotics from the fermentation process.

Takuan (or Danmuji in Korean) — the yellow pickled daikon you mention — is generally prepared to be stored at the room temperature, so it should only be put in the fridge once opened, to protect it from the airborne bacteria: it's traditionally stored right in the pickling crock it was prepared in, in its own brine, ...

The white, square, crunchy food commonly served as a side with Korean fried chicken is called "pickled radish" or "danmuji" in Korean. It's a type of yellow pickled radish that's slightly sweet and tangy, providing a contrast to the savory and spicy flavors of the fried chicken.

Serve immediately or put it in the fridge to serve later cold! Leftovers can be stored in the fridge and are good for one week.

What does Danmuji taste like? ›

Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish. You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.

Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).

It's left to pickle for about a month. Some have a more pale cream color due to a shorter fermentation period. The bright yellow hue of traditionally made takuan is from turmeric, gardenia fruit, or safflower. Mass-produced versions include food coloring to achieve the same bright yellow effect.

A good Korean radish is firm and heavy, has luminous skin with no lines. The top of the radish should be a pale green colour. To store it, you must wrap it in plastic. If you eat it raw, use it within two or three days.

"As long as the pickles are kept cold, they can last upwards of 75 days unopened in the fridge," Andre shares. Once opened, any pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months, according to the USDA.

In Korea dongchimi is usually made just before winter starts, when radish is in peak season and it's firm, crispy, and sweet. But these days you can make it all year round. Keep it in the fridge for 2 to 3 weeks, and when it runs out, make some more.

These will keep at least two weeks in the fridge, though in my house they never last that long. Don't forget to use a clean utensil when scooping it out-no fingers! Japanese Pickles are excellent on grain bowls, or alongside Short Rib BBQ, Miso Salmon, or just with a bowl of steamed rice.

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.