sheilamia's comments

"Hi Maangchi! I was so excited to find your recipe, as I grew up loving takuan which my Japanese mother would buy for us. I have had the prepared danmuji in my refrigerator for about 3 weeks now. I was massaging the sauce this morning and noticed one of the radish pieces had a strange bluish tint throughout the radish. It looks like it got moldy (see the picture below). Have you seen this before? I ended up cutting out that section and throwing it out. At the same time, I took a bite out of the remaining radish and it tasted pretty good so far! I'm trying to figure out how to prevent this from happening to the other pieces. Do you have any ideas? Thank you!!"
in Yellow pickled radish (Danmuji) — Aug/20