Last week, Jan gave me a Daikon – which is a vegetable popular in China and Korea that resembles a radish.
On Thursday, I made some danmuji (단무지), which is a Korean-style pickled daikon that is a ubiquitous dish in Korean restaurants, often in a jar or on a plate at every table in cheap hole-in-the-wall restaurants. I used to call them “atomic pickles” because of their bright yellow color.
Well with the daikon Jan gave, and my earlier success with radish pickles and cucumber pickles, I decided to attempt some authentic danmuji. I found a recipe, and made some.
It actually came out pretty good. The yellowness comes from turmeric, which has allegedly been linked in recent years with lots of health benefits.
Arthur even ate one.
