Pickled radish

Korean cooking ingredients:

Korean: 단무지
Romanized Korean: danmuji
Wikipedia entry for this ingredient

This “daan moo ji ( yellow pickled radish)” is very important ingredient when you make Kimbap.

It’s a little sweet and sour and very crispy when you chew it. So I never make kimbap when I run out this ingredient.

Posted Friday, February 29th, 2008 at 6:56 pm

2 Responses to “Pickled radish”:

Libelle:

Hi Maangchi! Love, love, love you! :o)
I always buy the large packages of daan moo ji and although we do eat it a lot I’m always scared it’s going to go bad. So, I would like to know how long the daan moo ji is good for once you’ve opened it?
Thank you so much for all your hard work! Komawoyo.
November 8th, 2008 at 5:15 am
Maangchi:

Libelle,
You can keep danmuji in the refrigerator as long as you want. It’s already pickled, so it won’t go bad. But be sure to seal it air tightly.
November 8th, 2008 at 10:18 pm

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