Korean Sweet Radish Pickle by Tsvetta Kaleynska - Musely
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Korean Sweet Radish Pickle

posted in Food & Drink > Recipes
03/16/2016
  • Ingredients: 2 white radish, 350ml water, 350ml vinegar,1 tbls sea salt,1 cup sugar,1 teaspoon turmeric powder
2 bay leaves, 10-20 black peppercorn.
    Ingredients: 2 white radish, 350ml water, 350ml vinegar,1 tbls sea salt,1 cup sugar,1 teaspoon turmeric powder
    2 bay leaves, 10-20 black peppercorn.
  • 1. Wash the radish, trim ends, remove skin and cut into 1 inch long strips. 2. Mix rice vinegar and water in a pot. Ratio: 1:1. 3. Add sea salt, sugar, turmeric powder, bay leaves, black peppercorn and stir. 4. Bring to a boil. Turn off the heat and add radish slices. 5. Cool Danmuji to room temperature. 6. Transfer it to an airtight glass container and store in refrigerator. 7. It can be eaten the next day. The color will turn darker in a few days (as shown on photo above).

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