I absolutely love this side dish to add some tanginess to the usual flavours of my main dish. However, I’ve never been able to find out what it’s called or how to make it. Can anyone help me out here?
by redlipstick1010
17 Comments
Numerous_Ad4297
단무지.
Logical_Sweet_6624
Danmuji, or pickled radish, it’s my favourite banchan dish
krakenstan
Picked lemon
Beck316
I just made a batch tonight! It’s my favorite
kobayashi_maru_fail
Don’t hold back on trying a longer fermented danmuji/takuan/whatever you want to call it. The concentrated flavor and totally different snap are worth the wait if you want to make a project of it. You can use turmeric instead of food coloring.
Job4Food
dan moo ge
dante’s dan moose’s moo geometry’s ge
Aggravating-HoldUp87
I buy these all the time. Haven’t figured out how to make it but when I run out my BF always knows we gotta buy more.
CustomerNo9918
Deliciousness
Separate-Succotash11
Served with every order of jjajjangmyun.
Distinct_Aardvark_62
Is it pickled daikon?
ZaxxonPantsoff
I still say Takuan because my family calls it that, but my wife gets mad at me for using the Japanese word.
drainedandsleepy
also called takuan in Japanese.
ForensicVette
I love them and buy them from my local market just to add everything I make haha
polarbearsloveme
i call it mooooo
PandaEmbarrassed7213
단무지 it is
rookv
they must ferment this in the most addictive substances known to man because i physically can’t stop eating it once i start
maximusje
The Maangchi recipe that was posted is the traditional one.
A “cheat” version you can use that does not require fermentation and has easier ingredients for in the west:
Recipe for 1 weckpot:
Benodigdheden 600g korean reddish (ball-shaped). Rettich (long-shaped) kan ook. 3 cups of water 2,5 cups of ricewinevinegar 1 cup of sugar 3 halved cloves of garlic 2 teaspoon of kurkuma 20 whole dried black pepper granules 3 whole leafs of laurel Zout
Instruction Peel the daikon and cut in even flat slices. Add all ingredients except the daikon to a pot and heat while stirring until the sugar has dissolved. Take from the heat. Add the daikon slices. Cover with kitchen paper and leave at room temperature for about two hours. Remove the paper and transfer to a weckpot/fermentation jar/jar with a good air tight lid. The danmuji can be stored for about a month when refrigerated, but as with most pickles and ferments, always use your own senses to check before consumption!
17 Comments
단무지.
Danmuji, or pickled radish, it’s my favourite banchan dish
Picked lemon
I just made a batch tonight! It’s my favorite
Don’t hold back on trying a longer fermented danmuji/takuan/whatever you want to call it. The concentrated flavor and totally different snap are worth the wait if you want to make a project of it. You can use turmeric instead of food coloring.
dan moo ge
dante’s dan
moose’s moo
geometry’s ge
I buy these all the time. Haven’t figured out how to make it but when I run out my BF always knows we gotta buy more.
Deliciousness
Served with every order of jjajjangmyun.
Is it pickled daikon?
I still say Takuan because my family calls it that, but my wife gets mad at me for using the Japanese word.
also called takuan in Japanese.
I love them and buy them from my local market just to add everything I make haha
i call it mooooo
단무지 it is
they must ferment this in the most addictive substances known to man because i physically can’t stop eating it once i start
The Maangchi recipe that was posted is the traditional one.
A “cheat” version you can use that does not require fermentation and has easier ingredients for in the west:
Recipe for 1 weckpot:
Benodigdheden
600g korean reddish (ball-shaped). Rettich (long-shaped) kan ook.
3 cups of water
2,5 cups of ricewinevinegar
1 cup of sugar
3 halved cloves of garlic
2 teaspoon of kurkuma
20 whole dried black pepper granules
3 whole leafs of laurel
Zout
Instruction
Peel the daikon and cut in even flat slices. Add all ingredients except the daikon to a pot and heat while stirring until the sugar has dissolved. Take from the heat. Add the daikon slices. Cover with kitchen paper and leave at room temperature for about two hours. Remove the paper and transfer to a weckpot/fermentation jar/jar with a good air tight lid. The danmuji can be stored for about a month when refrigerated, but as with most pickles and ferments, always use your own senses to check before consumption!