Korean pickled daikon radish (Danmuji) from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on October 16, 2020

    Instead of cutting the daikon into strips, I quartered it lengthwise and then cut into 1/8" slices to make little wedges for less fussiness. Only had about 10oz or so of daikon so I only made 2/3 of the brine. The paper towel step seemed a bit weird to me but I did it -- I think it's just to keep the slices submerged? Anyway, this is a quick and delicious pickle, great on the side of any Korean entree.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.