Sugar-free danmuji [ Ссылка ]

Kimbap pt.1 100% Homemade fillings [ Ссылка ] 백퍼 홈메이드 속재료
Kimbap pt.2 Easy and more filling choices [ Ссылка ] 더 많은 속재료 아이디어
Kimbap pt.3 Naked kimbap (Nude Gimbap) [ Ссылка ] 쉬운 누드김밥

Fun Kimbap Shorts
How to reheat Kimbap [ Ссылка ]
How to roll without a roller mat (NEW) [ Ссылка ]
How to seal Kimbap ends [ Ссылка ]
How to cut kimbap [ Ссылка ]
Kimbap with leftover KFC #1 [ Ссылка ]
Kimbap with leftover KFC #2 [ Ссылка ]
Kimbap with leftover KFC #3 [ Ссылка ]

Danmuji 단무지 is almost essential to make kimbap. Koreans also eat with Bunsik (snack) and Jjajangmyeon (Korean Chinese black noodles) 한글 설명은 맨 아래에

It's so easy to make it at home with healthy ingredients.

Ingredients
Radish/daikon 500g
Mix salt 1 tsp 5ml and sugar 1 tsp 5ml and let stand for 30 mins before adding pickle brine.

Brine
Sugar 1 cup/250ml
Water 1 cup/250ml
Vinegar ½ cup/120ml
Salt 1 tablespoon 15ml
Tumeric powder ½ tsp 2.5ml

I used Tumeric powder for color but you can skip it and make it all white. (Some Koreans use Cape Jasmin for coloring)

For other colors, you can add any vegetable/ingredient too, e.g. add beat for red color

To have more flavor you can add peppercorn, chilies, and dashima to your brine. (even some msg lol)

You can store it refrigerated for up to one year.

Danmuji should be immersed in brine so as not open to the air to prevent decay. But you can throw excess brine one month later to minimize the storage.

The traditional way to make Danmuji is very different from this recipe. It uses rice bran for coloring. And it takes more than a month to make. Takuan is the Japanese word for Danmujil.

Enjoy my easy ingredient and ready-in-3 days recipes 🥰

* For Korean language learners
Dan 단 means sweet
Mu 무 means radish (daikon)
Ji 지 means salted vegetables (not pickles, the traditional way of making it doesn't use vinegar and sugar)
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Hi, I'm Sora Joanna, I want to share my SUPER EASY KOREAN RECIPES. Thanks for visiting my channel. Please SUBSCRIBE, LIKE and COMMENT ❤️. God bless you all.

Please note that I'm using international measurements. My cup is 250ml, tablespoon 15ml, and teaspoon 5ml. Check your cooking gadgets, please.

Happy cooking and happy life. koreancookingeasy@gmail.com
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I'm not promoting any products. The reason why I show you the products I'm using is... I want to point out if you use other brands you might adjust the ratio a little bit. And also the reason why I made the recipe a very small amount is... when you try a new recipe, please make it a very small amount and then make an adjustment then you decide your final recipe. That's what I do too.
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3일 완성 초간단 단무지

무 500 그램을 원하는 크기로 잘라 소금 설탕 각 1작은술 넣어 30분 절여줍니다.

단무지용 단촛물
설탕 1컵 250ml
물 1컵 250ml
식초 반컵 120ml
소금 1큰술 15ml
투메릭 반작은술 2.5ml

투메릭은 색깔 내는 용도이니 빼고 하얗게 만들어도 됩니다. (치자를 넣어서 노랗게 만들어도 이뻐요)

비트를 조금 넣으면 빨간 색 단무지가 만들어지니 참고하세요.

통후추, 고추, 다시마, 조미료 등을 조금 넣으면 감칠맛이 더해집니다.

냉장보관으로 1년 보관 가능해요.

보관 하실 때 무가 꼭 단촛물에 잠겨 있어서 공기와 직접 접촉하지 않아야 부퍠되지 않아요. 한달후 물이 너무 많아지면 무가 잠길 정도만 남기고 버리세요.

전통방식은 제 레시피와는 전혀 다릅니다. 제 방식은 집에 있는 재료로 3일 만에 완성되는 간단 레시피입니다.

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