Danmuji (Pickled Yellow Radish - Korean Style)

Clean and sanitize pickling jar by washing with soap, rinsing and boiling in a hot pot of water. (If you are going to keep it in your fridge, you may skip the boiling part just use a dishwasher to clean your jar).

Clean 1 lb Korean Radish (Mu) or Daikon Radish and brush the outer skin with a vegetable brush if the radish is fresh and clean enough to use the skin. If the skin is blemished or has black spots, it's best to peel the skin.

Cut radish either into 1/4" inch thick slices or into logs that will fit into the jar.

In a small pot, add 250 ml water, 1/2 cup sugar1 Tbsp Korean sea salt, 1/4 cup rice vinegar for the pickling juice.

Simmer the ingredients in the pot until all the seasoning has dissolved with the water.

While the pickling liquid is simmering, cut the radish into thin 1/4 inch thickness or cut into chunks but small enough to fit into your jar.

In the clean jar, pack in the radish and pour the hot pickling juice along with 3 pods dried gardenia fruit (chija 치자). Try to put the gardenia fruit well in the bottom for the whole jar to become evenly yellow.

Leave it in the jar for about a week until the radish starts to look a bit shriveld up. You should also swirl it a couple times so the gardenia fruit colors the radishes evenly.