Korean Pickled Daikon Radish

Name: Korean Pickled Daikon Radish
Ingredients: 325 ml (1 ½ cup) water; 325 ml ( 1 ½ cup) rice vinegar; 125 ml (1/2 cup) sugar; 30 ml (1 tablespoon) salt; 2 cloves garlic, halved; 5 ml (1 teaspoon) ground turmeric; 15 whole black pepper corns; 2 bay leaves; 500 gm daikon, peeled and cut into batons

Korean pickled diakon, known as Damnuji, are flavoured with rice vinegar, garlic, tumeric , bay leaves and black pepper. The turmeric gives it that bright yellow colour.

Published 19 July 2020

Method

Combine the water, rice vinegar, sugar, salt, garlic, turmeric, peppercorns and bay leaves in a saucepan and bring to a boil, ensuring that the sugar dissolves.
Remove from the heat and add the diakon batons. Press a paper towel directly against the surface of the brine to ensure that the diakon batons are submerged. Leave to cool to room temperature, 1 to 2 hours.
Transfer the pickles with the brine to a glass container and seal. Store in the refrigerator. Will keep for 1 month.