Korean Pickled Radish


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!

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