Why You Should be Eating Korean Pickled Radish
With its vibrant red color and bold spiciness, Kimchi is probably the most famous pickled garnish associated with Korean cuisine. However, danmuji, known for being bright yellow, is also a favorite fermented ingredient in Korean culture that also deserves the spotlight. Danmuji is pickled daikon radish, and is a key ingredient in kimbap as well as a garnish to a variety of dishes, including Korean porridge. With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal. Danmuji is easy to make and great to have in the fridge to elevate a plate or simply eat it on its own.
Daikon radish is actually well-known for being a nutritional root vegetable. Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.
Already loaded with nutritional benefits from the daikon radish, danmuji also contains gut-friendly probiotics from the fermentation process. The pickling period produces healthy microorganisms that help balance bacteria in the body. A healthy gut supports many of the body’s functions like maintaining a strong immune system.
Being pickled, danmuji has a unique sweet and sour taste. Seasoned with spices like gochugaru, (Korean red pepper flakes) sesame oil, sesame seeds, green onion, or even turmeric, danmuji can also be savory and spicy. Pickled daikon radishes are truly a versatile ingredient, accompanying kimbap, bibimbap, salads, and entrees.
Easy to Make
Danmuji is simple to make, only requiring daikon radishes, vinegar, a few spices, and patience during the pickling process. Danmuji can also be bought at Korean markets or Asian grocery stores in the refrigerated section, usually near the kimchi.