Pickled Radish

Pickled radish, known as 'danmuji' in Korean cuisine, is a vibrant and tangy appetizer that adds a refreshing crunch to any meal. This easy-to-make dish is perfect for balancing rich flavors and is a staple in Korean banchan.

Ingredients

• Daikon radish - 200 grams
• Rice vinegar - 60 milliliters
• Sugar - 30 grams
• Salt - 5 grams
• Water - 60 milliliters
• Turmeric powder - 1/2 teaspoon

Steps

1. Wash the daikon radish thoroughly and peel it using a vegetable peeler.
2. Cut the radish into thin slices, about 0.5 cm thick, and then cut each slice into strips.
3. In a small saucepan, combine rice vinegar, sugar, salt, water, and turmeric powder. Heat over medium until the sugar and salt are dissolved, stirring occasionally.
4. Remove the saucepan from heat and let the pickling liquid cool to room temperature.
5. Place the radish strips in a clean, sterilized jar and pour the cooled pickling liquid over them, ensuring they are fully submerged.
6. Seal the jar and refrigerate for at least 24 hours before serving, allowing the flavors to meld.

Nutrition

• Calories: 40
• Protein: 1 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.05 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C.
• Low in calories and high in fiber, promoting digestive health.

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