Sweet and crispy daikon pickled in a vinegar brine.

How To Make Korean Pickled Daikon

In today’s quick recipe I will teach you how to make pickled daikon, also known as Danmuji - Korean Pickled Daikon. It’s an easy pickled daikon recipe. You can serve this sweet radish pickle, danmuji as a side dish or use it to make kimbap!

The pickled daikon can be eaten the next day or you can keep it a few weeks in the brine for them to pickle more. The longer you keep them in the brine, the sweeter they’ll get.

Scroll down to check out the ingredients needed for the Pickled Daikon with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Pickled Daikon

Pickled Daikon Ingredients

✿ ½ Cup Water
✿ ½ Cup Vinegar
✿ ⅓ Cup Sugar
✿ 1 Teaspoon Turmeric
✿ 1 Teaspoon Black Peppercorn
✿ 1 Tablespoon Salt

Pickled Daikon INSTRUCTIONS | Click here for the recipe video

Peel and wash the daikon/radish.
Optional: cut the radish/daikon in prefered sizes. I cut some in circles and some in sticks.






Add all the ingredients for the brine to a pan and bring it to a boil.






Once boiling add the daikon and bring it to a boil again. When boiling remove from the heat.







Transfer it to a glass jar and it will be ready the next day!

TIPS & NOTES
✿ The longer you keep them in the brine, the sweeter they’ll get.
✿ You could also pickle the whole daikon after peeling. No need to cut it. It will take longer for the daikon to reach the flavor.

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