HOMEMADE DANMUJI - KOREAN YELLOW PICKLED DAIKON

[HOMEMADE DANMUJI - KOREAN YELLOW PICKLED DAIKON ]

Hey my dearest readers 💓 Anyeong hesaiyo !

Today I'll be sharing one of my favourite Korean side dish. Danmuji, known as fermented yellow pickled daikon. Daikon In Malay, it's called ' Lobak Putih '. I love to eat this together with my home made korean dish or even eating out at the Korean restaurant. But mind you, some restaurant do not serve Danmuji. So you have to request or ask if there's any Danmuji available okay ?

I will share with you the easiest and delicious recipe to make you own Danmuji at home. But like always before I share the recipe, let's read some facts about Danmuji and what's good about it! 👍💓 Let's begin ~! 


As many of you who doesn't know or familiar with what Danmuji is. It's fermented pickled daikon or korean radish that soak in vinegar and some others ingredients. Some called it as Daikon and some called it Takuan too ~ but its all the same despite of the different names it's called by. 

Why does the color become yellowish after being fermented?  

The fermenting process allows the flavor of daikon to concentrate before are mixed with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.

Does eating Danmuji good for health ? 

Pickled daikon or Danmuji is ridiculously inexpensive to make, and provides a plethora of micronutrients, the most prominent of which are vitamin C, folate, potassium, and copperIt is very high in Vitamin C, potassium, and phosphorus. Additionally, it contains several beneficial enzymes that aid in digestion as well as phytonutrients that help to fight against cancer. Both the root and the seeds of the daikon radish are healthy

How do you eat Danmuji ?

You can slice it thinly and serve as a side dish to enjoy with your steamed rice and other dishes. The older, pungent daikon is sometimes added to stir-fries or braised dishes as it adds a sour note to the dish. Sweet, salty, slightly tart and crunchy, daikon also makes a delicious addition to vegetarian/ vegan sushi.

Why does it has bad smell?

When pickling or fermenting,They may have an awful pungent smell but afraid not, its the stench of the radish fermentation. 
From what I've read, fermented radishes are pretty well known for their rank smell.  Whatever it is, it's sulfurous, and radishes are a source of sulfur.

How Long Can You Store These Pickled Daikon Radishes? 

They can be stored for about 2 months, but they taste best within a month. Depends on the quantity and the place you keep them for. 

The sizes was different because I add on another batch of daikon when its about to finish. I reuse the liquids 2 times. 


Okay here are the recipe to make Danmuji ~!!

Ingredients


  • 1 1/2 cups (355ml) water
  • 1 1/2 cups (355ml) unseasoned rice vinegar
  • 1/2 cup (100g) sugar
  • 1 tablespoon (15g) kosher salt
  • 2 medium cloves garlic, halved lengthwise ( If you do not like the garlicky smell or taste, you can skip this part) 
  • 1 teaspoon turmeric powder
  • 15 whole black peppercorns ( I didn't have peppercorn, so I substitute with Black Pepper Powder - 1 tablespoon ) 
  • 2 bay leaves
  • 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips or you can just cut round thinly. which is how you'll often find it.

Directions

  1. 1.
    In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. **Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.
  2. 2.
    Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

USEFUL TIPS 

**Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.

** Use a Large glass jar or sealable glass container. 

And you are DONE ~!!! Let the Danmuji fermented well for 1-2 weeks. I usually like them at this timeline as the Danmuji's are just nice, ready to eat. Not too strong on smell and also the taste are more fresher. Remember you can keep until 2-3 months depends on where you store them. I store them in the fridge 😉

I hope you'll enjoy the Danmuji as much as I do! I apologize that I do not have the processing pictures of every ingredients while making the Danmuji. But I promise I'll share more recipe later on the other korean dishes I've tried to make at home myself with more detailed pictures okay ?

 Now go and enjoy your crispy, healthy side dish !~ 😘 Thank me later !


Well thats all for now ! Thanks a bunch for reading my blog !! I hope you enjoy as much as I do writing it  😍😘

Stay safe , Stay at home and Eat Korean Food !! 💓 Kamsahamida !!

DONT FORGET TO LIKE, SHARE, COMMENT AND SUBSCRIBE / FOLLOW 👍
Be nice, Be respectful and Be responsible. 

THANKS  💕🥰

Love and rise up , 
Zazasters a.k.a MamaMonsta👻


#homemade #alifzakitchen #koreanfood #koreansidedish #danmuji #daikon #takuan

#mamamonster #zazasters #welovetoeat #cookingtogether
#bloggerMY #bloggermalaysia #KLblogger #cookingathome
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#foodieatlarge #foodporn #foodbloggerKL

Pictures are credited to its owners. 

Comments

  1. tk mkn lobak putih..utk pencinta menu korea bole la cuba resepi zaza share ni

    ReplyDelete
  2. This is a very interesting and informative blog. It's really useful blog. I really loved reading your blog. haute her tips

    Beauty tips face

    ReplyDelete
  3. nanti nak try. haritu dah buat kimchi lobak putih (taktau nama dia). thanks sharing

    ReplyDelete
  4. Selalunya makan korean food, ayam korea tu aje. Danmuji ni first time dengar.

    ReplyDelete
  5. Daebak... before this, I could not imagine at all that Danmuji is actually made from lobak putih... seriously tak terfikir... bolehlah try nanti... almaklumlah, 3 Korean princess and 1 Korean prince ada kat rumah... memang favourita de amour lah kalau dapat makan makanan Korea ni... thanks for sharing ya Mama Zaza...

    ReplyDelete
  6. Ok dapat satu ilmu baru. Daikon tu lobak putih. Banyak juga makanan korea yang saya tak tahu. Kadang rasa susah nak sebut nama nama makanan korea ni. Tapi tengok sis zaza makan nampak sedap tu

    ReplyDelete
  7. Waaa pandainya Zaza buat, anak-anak Sis suka ni tapi tak pernah try buat sendiri..bolehlaa cuba nanti..

    ReplyDelete
  8. hmmmm... ok ok teliti aida baca resepi. and story about korean food, Za.
    tak pernah makan korean food! but nak sgt cuba.
    here in Melaka x dpt jejak restaurant yg bagus la utk korean food.
    restaurant yg trusted lah. even kimci pun aida tak pernah rasa, tau :)
    hu hu hu hu rugi nyer lah kan iolls ni.

    ReplyDelete
  9. I miss Korean dish. Thanks for sharing this recipes. Will try it.

    ReplyDelete

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