Danmuji (Korean Pickled Radish) is a sweet, tangy, and colorful condiment that can be made at home. This recipe comes together in under 15 minutes and will last you several months in the fridge.

Pickling your watermelon radishes: Before I started pickling radishes in bulk, I would pickle small batches as needed. This 15-minute pickle makes a great addition to any sandwich or grain bowl or ...

Ingredients. 1 small Chinese cabbage. 1 medium-sized daikon (white radish) 1 1/2 tsp of salt. 1/2 tsp of roasted Sichuan peppercorns. 1/4 cup of apple cider vinegar ...

After washing it, cut off and discard the ends and slice into ¼" slices. Toss with about 1 tsp. kosher salt and let rest for 30 minutes. Rinse, drain, and toss with 1 tsp. granulated sugar this ...

This recipe for dashi-pickled radishes was originally published on March 3, 2016 in the In Season column. It was provided by Savannah Sasser during her tenure as executive chef at Twain’s ...

Whenever I bite into a hot, crunchy piece of Korean fried chicken, I first shed one tear of joy, then immediately look for its well-suited chaser: pickled daikon radish.Those crispy, garlicky, soy ...

About this recipe . Danmuji is a sweet yellow radish pickle commonly found in Korean-Chinese cuisine. It’s a crucial element in Korean gimbap, and is a favorite banchan amongst Koreans.

Pickled radishes are popular in Chinese and Japanese cuisine, while the radish variety in Egypt is grown only for the radish greens. While radishes may have historically been less popular in the ...

Chinese radishes are usually large. If you are using one for the first time, you may not know what to do with such a large quantity, but rest assured, none of it will go to waste.

A widely-known Chinese saying best explains the popularity that the radish enjoys among Chinese diners every winter: ... It can be pickled as side dish, stir-fried, or, ...