Korean Sweet Radish Pickle (Danmuji) Recipe

I want to make Kimbap for my friends and Danmuji is a must-have ingredient. I don’t like packaged and processed foods, so I make my own Korean sweet pickled radish. One of the advantages of learning Korean is that you are able to read recipe in the language, haha! I actually got this recipe from a Korean blog. I’ve modified the recipe and translated it to English. It really tastes good. I’ll post my Kimbap recipe here later for your reference.

How to make Korean Sweet Radish Pickle (Danmuji)

Korean Sweet Radish Pickle (Danmuji)

Ingredients:

2 white radish
350ml water
350ml vinegar
1 tablespoon sea salt
1 cup sugar
1 teaspoon turmeric powder
2 bay leaves
10-20 black peppercorn

Method:

1. Wash the radish, trim ends, remove skin and cut into 1 inch long strips.
2. Mix rice vinegar and water in a pot. Ratio: 1:1.
3. Add sea salt, sugar, turmeric powder, bay leaves, black peppercorn and stir.
4. Bring to a boil. Turn off the heat and add radish slices.
5. Cool Danmuji to room temperature.
6. Transfer it to an airtight glass container and store in refrigerator.
7. It can be eaten the next day. The color will turn darker in a few days (as shown on photo above).

Tips:

If you are making it as a side dish, cut the radish into thin slices. Whereas, if you are making this as a Kimbap ingredient, cut into long strips.

How to make Korean Sweet Radish Pickle (Danmuji)

14 Comments

  • Dallebelle
    April 11, 2014 - 6:27 pm | Permalink

    Do you have to close the pot with a cover after you add the radish slices?

    • Chen
      April 12, 2014 - 5:25 pm | Permalink

      Yes. I close the pot with a cover after I add the radish slices.

  • yihao
    April 21, 2014 - 1:12 pm | Permalink

    Do you use Korean raddish or just any raddish will do? heard that the taste and texture might be affected a little.

    • Chen
      April 21, 2014 - 8:32 pm | Permalink

      I just use normal radish. Haha.

  • Lana
    December 9, 2014 - 4:51 am | Permalink

    Can i use any different kind of vinegar instead of rice vinegar
    cause i couldn’t find any rice vinegar where i live

    • Chen
      December 10, 2014 - 3:06 pm | Permalink

      You may try, but not recommended because the taste would be different. Try to find it at Asian, Chinese, Korean or Japanese Grocery stores.

  • naomi
    January 25, 2015 - 3:09 am | Permalink

    how much weight 2 white radish?))))

  • watchuu
    March 18, 2015 - 7:02 am | Permalink

    so the radish slices were put in the water after it boiled? not put the radish WHILE the water boiling?

    • Chen
      March 20, 2015 - 3:42 am | Permalink

      Yes.

    • Morgan
      April 15, 2016 - 6:12 am | Permalink

      Yes. You don’t want to cook the crispness out of the radishes- you just want the flavors/colors to penetrate that’s why you put it in when it’s hot- I actually just pour the liquid over packed radishes in the jar that I’m going to store them in!

  • mdys
    March 21, 2015 - 9:41 am | Permalink

    Waw, its help me so much, good post. I’ll try it soon 🙂

  • monie
    August 13, 2015 - 4:43 pm | Permalink

    Can I skip bay leaves and peppercorn ?

  • Leave a Reply

    Your email address will not be published. Required fields are marked *