Korean Pickled Radish (Danmuji)

Step 1

A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.

Step 2

Cut the radish lengthwise into ½-inch wide strips.

Step 3

The radish can also be sliced into half-moon shape thin slices.

Step 4

Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.

Step 5

In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.

Step 6

After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.

Step 7

Pour the turmeric vinegar mixture over the radish.

Step 8

Let it cool down, cover the lid and keep in the fridge overnight before using.

Step 9

Homemade picked radish can last in the fridge for up to 1 month.