Caveat: 단무지

Last week, Jan gave me a Daikon – which is a vegetable popular in China and Korea that resembles a radish.
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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.
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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.
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