Korean Pickled Radish (Dan-mu-ju: 단무지)

Do you like pickles? Personally, I’m a big fan. Pickles are a fabulous way to add color, crunch, and interest to many dishes without adding a lot of calories. This sweet and sour pickled radish is an essential ingredient for Kimbap, Korean seaweed rolls. It also can stand on it’s own as delicious side dish.

Enjoy this recipe, and let me know how it turns out ~

Korean Pickled Radish (Dan-mu-ju: 단무지)
Do you like pickles? Personally, I’m a big fan. Pickles are a fabulous way to add color, crunch, and interest to many dishes without adding a lot of calories. This sweet and sour pickled radish is an essential ingredient for Kimbap, Korean seaweed rolls. It also can stand on it’s own as delicious side dish.

Enjoy this recipe, and let me know how it turns out ~

1 daikon radish
1 beet, thinly sliced for coloring the pickle (optional)
kosher salt

BRINE FOR PICKLING
4 cups water
1 1/2 cups vinegar
1 1/2 cups sugar
2 Tbsp. kosher salt

Korean Pickled Radish (Dan-mu-ju: 단무지)
Do you like pickles? Personally, I’m a big fan. Pickles are a fabulous way to add color, crunch, and interest to many dishes without adding a lot of calories. This sweet and sour pickled radish is an essential ingredient for Kimbap, Korean seaweed rolls. It also can stand on it’s own as delicious side dish.

Enjoy this recipe, and let me know how it turns out ~

1 daikon radish
1 beet, thinly sliced for coloring the pickle (optional)
kosher salt

BRINE FOR PICKLING
4 cups water
1 1/2 cups vinegar
1 1/2 cups sugar
2 Tbsp. kosher salt

Directions
1. Cut the well cleaned daikon radish into large sticks. Approximately 8 inches long and 1/2 inch thick.
*This shape is to make Gimbap, they can be cut into any shape you desire.

2. Put the radish pieces in a bowl and salt the radish. Use a couple pinches of kosher salt for each layer. Let them rest about an hour until they become easily bendable.
Discard the water relieved from the radish. Set aside.

3. To make the brine, combine all the ingredients of “Brine For Pickling” in a medium sauce pan and then bring it to a boil.

4. Place the prepared radish into a container for pickling. Add the thinly sliced beet. Pour the brine over the radish. Make sure all vegetables are submerged.

5. Leave the recipe on the counter until it reaches room temperature and then refrigerate.

6. After two days, your radishes will be pickled and ready to eat.

7. Serve and enjoy ^^

Click here for a printable recipe

 

Gopher’s Tips:
Did you know you can reuse the pickle brine?
~ How to Recycle the Pickle Brine video is coming soon ~ stay tuned!

Download 5 Things I Did

Tighter mug shot

Download a FREE list of 5 Things I did to transform my skin to look beautiful & become medicine FREE

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

4 Responses

  1. Hi
    Thank you for your work. I wanted to ask you if this recipe can be made wihout the sugar. I like pickles but not the sweet ones. And if the answer is yes, would the rest of the ingredients be in the same amount. Thank you so much.

    • Hi Carla,

      My pleasure. This recipe can be made without the sugar, but it’ll turn out pretty sour.
      I presume you can start with a half amount of the vinegar, but you’ll have to experiment. Taste the brine before you pickle, so it suits your pallet.

      Good luck~

      HG

  2. Connie libby

    Thank you, this recipe is delicious for my kimbap. I am making it again for more kimbap. 🙂