Korean Yellow Pickled Radish (danmuji)
From sbhardin 7 years ago
- 4-6 hrs to make
- Serves 6
This is my twist on Korean pickled radish. I add carrots and use apple cider vinegar. If you want completely authentic, replace apple cider vinegar with another cup or the rice wine vinegar and omit the carrots.
Ingredients
- 2 daikon radishes shopping list
- 4 large carrots shopping list
- 2 cups water shopping list
- 1 cup rice wine vinegar shopping list
- 1 cup apple cider vinegar shopping list
- 1 cup sugar shopping list
- 1 TBSP sea salt shopping list
- 1/2 TBSP turmeric powder shopping list
- 20 black pepper corns shopping list
- 3-4 dry bay leaves shopping list
How to make it
- Wash the radishes and carrots. Scrape off skin with veggie peeler.
- Slice off roots and stem ends. Slice or cut into 1/2in strips
- Mix water, rice wine vinegar, apple cider vinegar, sugar, sea salt, turmeric, pepper corns and bay leaves in a pot over medium heat. Bring to a boil, stirring frequently. Let boil for a few minutes. Turn off the heat and add radish and carrots. Let it cool to room temp, 4-6 hours. See Photo
- Store in airtight glass containers. (plastic will discolor due to the turmeric) See Photo
Steeping in the vinegar after boiling
Close
Bottled and ready to eat!
Close
People Who Like This Dish 1
- clbacon Birmingham, AL
- sbhardin Dallas, TX
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments