Danmuji is a Korean Yellow Pickled Radish

Dan = Sweetened
Muji = Pickled Radish

Usually Korean enjoy eating danmuji as banchan (small side dishes served along with cooked rice in Korean cuisine).

It also as an ingredient inside the gimbab

Very easy to make by yourself

Ingredients

Part A
2 Radish (medium size)
2 teaspoon salt (mix well)

Part B
3 cups of water
6 tbsp of Korean Apple Vinegar / Rice Vinegar /Cooking Vinegar/White Vinegar
1 1/4 cups of sugar
1/2 tbsp of salt
1 teaspoon of tumeric powder OR a pinch of Safron Powder (strong yellow colour)

Refrigerate it about a week

Note:
Some recipe they add peppercorn and bay leaves. Safron can replace with tumeric. Depends, some tumeric the taste not too strong. You can add if you want.

Enjoy !!

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