30-Minute Korean Pickled Daikon (Danmuji)

By Sprig Originals ✓ · cooked up in Sprig

The pale, translucent cubes that show up next to every order of Korean fried chicken — sweet, tart, aggressively crunchy, and gone before the wings are. A warm vinegar-sugar-salt brine poured over cut daikon has it ready to eat in 30 minutes flat, and it only gets better over the next two weeks in the fridge. A pinch of turmeric gives it that familiar soft yellow tint if you want the takeout look.

Ingredients

• 1 1/2 lb daikon radish (about 1 medium), peeled
• 1 tsp kosher salt, for drawing out water

• 1 cup water
• 3/4 cup rice vinegar (unseasoned) or distilled white vinegar
• 1/2 cup granulated sugar
• 1 1/2 tsp kosher salt
• 1 pinch ground turmeric, optional, for color

• 2 cloves garlic, smashed
• 1 dried bay leaf
• 1/2 tsp black peppercorns
• 2 strips lemon peel, no pith
• 1 dried red chile, halved

Instructions

1. Peel the daikon and trim off both ends. Cut it into 3/4-inch thick rounds, then cut the rounds into 3/4-inch cubes — you want chunky pieces that stay crunchy. For a plate-side version to eat with grilled meat, cut thin 1/8-inch coins instead.
2. Toss the cut daikon with 1 teaspoon kosher salt in a colander set over a bowl and let it sit 10 minutes while you make the brine. This pulls out a few tablespoons of water so the finished pickle is crisper and less diluted. Do not rinse; just shake off excess liquid.
3. Pack the daikon into a clean 1-quart jar or heatproof container along with any optional aromatics you're using. Press down lightly — it should reach the shoulder of the jar.
4. Combine the water, vinegar, sugar and 1 1/2 teaspoons salt in a small saucepan. Add the pinch of turmeric if you want the classic yellow tint (a pinch is plenty — more turns it muddy). Bring to a simmer over medium heat, whisking, and cook just until the sugar and salt fully dissolve, about 2 to 3 minutes. Do not boil hard.
5. Pour the hot brine over the daikon, covering it completely. If a piece or two floats, weigh them down with a small folded piece of parchment or a clean shot glass. Let the jar sit uncovered on the counter for 15 minutes to cool slightly.
6. Cover and refrigerate. The pickles are bright, snappy and ready to eat after 30 minutes total; they hit full sweet-tart balance at the 24-hour mark. Serve cold, straight from the jar, alongside Korean fried chicken, grilled pork belly, or fried rice.
7. Store submerged in the brine in the refrigerator for up to 3 weeks. The daikon slowly softens and turns more translucent over time — still delicious, just less loud.

Chef's tips

Nutrition (per serving, estimated)

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