Danmuji 단무지 for kimbap or jajangmyeon

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    • #57892

      Danmuji is very easy to make, firstly you will need the following ingredients……..

      2 cups of daikon radish (if you will be using it to make kimbap then cut into long matchsticks, if using just for a side dish cut into half circles or how ever you want to present it)

      1/2 cup rice vinegar

      1/2 cup water

      1 tbsp sugar (more or less depending on the desired sweetness to sour ratio you want, I personally liked mine a bit on the sweeter side so I did 2 1/2 tbsp)

      1/4 tsp salt

      1 tsp turmeric powder

      1/2 tsp whole black peppercorns

      Place radish in your dish you will be pickling in, take remaining ingredients and place in a pan and bring to a boil stirring occasionally to insure all ingredients combine well. When brine has reached a boil, remove brine from the stove and cover the radishes in the mixture. Leave uncovered until radishes and brine cool to room temperature. Cover and leave in a cool dark spot overnight to speed up the pickling process, then refrigerate and enjoy. The first day you make your radishes they will not be the vibrant yellow of store bought danmuji but as the radish sits and pickles overtime, the yellow color becomes deeper. There will be some sediment left over and it tends to settle at the bottom of your container. No problem give your container a good shake every time before opening.

      When cooking the brine mixture your house will smell bad for the first day or two but don’t worry it will dissipate over time, be sure you ventilate your home thoroughly to speed up the process. However, the smell will remain with your pickles so be forewarned don’t open the container in your face and inhale deeply, lol it stinks because of the rice vinegar and turmeric, but the taste is amazing.

    • #57896

      Thank you so much for sharing your danmuji recipe here! If you make it again, please upload the photo so that we can see your beautiful danmuji.

    • #60779
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