Yellow Pickled Radish (Danmuji:단무지)
A traditional Korean yellow pickled radish, essential for making Gimbap.
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Maangchi- •4 pounds Daikon radishwashed and dried for three days
- •1 ounce Gardenia fruitdried
- •1/4 cup Salt
- •1/3 cup Turbinado sugarsugar in the raw
- •1/3 cup White vinegar
- •Rice branused for deep flavor
- 1
Wash and dry the daikon radish for three days.
72h 0m
- 2
Boil the gardenia fruit in a plastic bag over medium-high heat for 20 minutes.
20 min
- 3
Trim the radish and remove any brown spots.
5 min
- 4
Mix salt, turbinado sugar, and white vinegar.
3 min
- 5
Add rice bran to the mixture for flavor.
1 min
- 6
Place the radish and gardenia fruit mixture in a double plastic bag and refrigerate for 24 hours.
24h 0m
- 7
Massage the radish every other day for one month while keeping it refrigerated.
- 8
After 30 days, the radish is ready to be used for Gimbap.
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