Homemade Beetroot Pickled Radish (Danmuji)
Homemade Beetroot Pickled Radish (Danmuji)
A Vibrant and Healthy Recipe for Beetroot Wrapped Radish, Beetroot Pickle, and Beetroot Danmuji
Discover how to make beautiful, healthy beetroot wrapped radish that’s as pleasing to the eye as it is good for you. This recipe uses simple ingredients to create a special flavor at home. For detailed steps, please refer to the video! ♥️ https://youtu.be/kndyRKFlsCg
Ingredients- 1kg Daikon radish
- 2 cups Water
- 1/2 Beetroot (or to taste)
- 1 cup Vinegar
- 1 cup Sugar
- Pickling spice (optional)
- 1 Tbsp Salt
Cooking Instructions
Step 1
First, prepare the radish. Wash the daikon radish thoroughly. Slice it to your desired thickness and shape for applications like kimbap (seaweed rice rolls), wraps, or pickles. Thinner slices absorb the brine better and offer a crisper texture. Place the sliced radish in a bowl, add 1 tablespoon of salt, and let it pickle for about 20-30 minutes. Gently toss halfway through to ensure even brining.
Step 2
Make the pickling brine. In a pot, combine 2 cups of water, 1 cup of vinegar, and 1 cup of sugar. Heat and stir until the sugar is completely dissolved. Once it comes to a rolling boil, turn off the heat and let it cool slightly.
Step 3
Sterilize a jar and add the ingredients. Sterilize your glass jar, either by boiling or thorough washing and drying. Squeeze out any excess water from the brined radish and discard it. Layer the drained radish and thinly sliced beetroot inside the sterilized jar. Adding beetroot will impart a beautiful color.
Step 4
Pour the prepared brine over the ingredients. Fill the jar with the cooled brine, ensuring the radish and beetroot are fully submerged. Let it sit at room temperature for about a day. During this time, the beetroot will slowly begin to infuse its lovely color into the radish.
Step 5
Second brine boil and spice addition (optional). After a day, carefully pour out the liquid from the jar back into a pot. If you have pickling spice, add a small amount to the liquid and bring it to a boil. Pickling spice adds extra flavor, but it’s perfectly fine to omit it. Once boiled, let the liquid cool completely before pouring it back into the jar. This step helps extend the shelf life and deepens the flavor.
Step 6
Check the color and continue maturing. You’ll notice the radish has beautifully transformed into a vibrant pink hue thanks to the beetroot. Place the jar in the refrigerator and allow it to mature for another 2-3 days. This further develops the flavor and enhances its crisp texture.
Step 7
Enjoy your delicious beetroot danmuji! This homemade pickle is perfect for kimbap, sandwiches, salads, and more. You can savor this healthy and visually stunning danmuji made with natural colors.
