Delicious Homemade Pickled Radish (Danmuji)
Delicious Homemade Pickled Radish (Danmuji)
Made Homemade Pickled Radish!
Today, I made homemade pickled radish. My child loves kimchi, but sending them to school with kimchi in the morning can be a bit much due to the smell. So, I thought it would be great to have some homemade pickled radish for a refreshing meal. This recipe offers a delightful balance of sweet and sour, perfect for a light and flavorful side dish.
Ingredients- 2 medium-sized radishes
- Vinegar (to taste)
- Sugar (to taste)
- Coarse salt (to taste)
Cooking Instructions
Step 1
Start by selecting two fresh and firm radishes. Using good quality radishes is the first step to achieving a wonderfully crisp texture in your homemade danmuji.
Step 2
Cutting the radish into uniform strips like store-bought danmuji can be a bit challenging at first. The radish is quite firm, so your knife might feel stiff as you cut. Don’t worry if the shapes aren’t perfect or the cuts aren’t perfectly straight – it’s a common experience when making it at home! The key is to keep practicing, and you’ll get better with each attempt. For your first try, focus on the delicious taste rather than perfect aesthetics.
Step 3
Prepare a large resealable bag or a container. Place the cut radish pieces inside and sprinkle generously with coarse salt. The salt helps to draw out moisture and adds flavor, so adjust the amount according to your preference.
Step 4
Next, sprinkle sugar over the salted radish to add sweetness. Then, pour in enough vinegar to provide a nice tangy flavor. A common ratio to start with is equal parts salt, sugar, and vinegar (1:1:1), but feel free to adjust these quantities to suit your personal taste. I’m using a method where I mix all the ingredients without heating. If you prefer to boil the brine, you can dissolve the salt and sugar in water, bring it to a boil, then turn off the heat and stir in the vinegar before pouring it over the radish. Since taste preferences vary greatly, it’s best to taste and adjust the seasoning as you go, treating any specific measurements as a guideline.
Step 5
Seal the bag tightly or close the lid securely on the container. Place it inside a larger kimchi container or a sturdy box. Leave it at room temperature for about 3 days to ferment. During this time, the radish will soften slightly and absorb the flavors of the brine.
Step 6
After about 3 days, you’ll notice that the radish has released its own flavorful liquid. If you want to achieve that characteristic yellow color, using turmeric powder is ideal. However, since it can be hard to find, I decided to experiment with a small amount of curry powder that I had at home.
Step 7
The curry powder gave the radish a subtle yellowish hue, but it wasn’t quite the vibrant color I was hoping for. There might also be a slight hint of curry flavor. Next time, I’ll make sure to find turmeric powder and try again for a more visually appealing and delicious result!
Step 8
Once the fermentation is complete, place a weight on top of the pickled radish (like a plate with cans or a specialized pickling weight) to press it down. This helps to further firm up the radish and enhance its crispiness. After pressing, store the danmuji in the refrigerator. I started eating mine about a week after refrigerating. This homemade pickled radish offers a unique taste and texture that’s different from Western-style pickles, making it a wonderfully convenient side dish for breakfast. Enjoy making this healthy and delicious addition to your family’s meals!
