Korean Pickled Radish Recipe

If you’ve been on the hunt for a danmuji recipe(단무지), a Korean pickled radish, you’re at the right spot. Yellow pickled radishes are super easy to make and this particular recipe is even sugar-free! Enjoy this Korean radish side dish (banchan 반찬) on salads, as a side dish, or even as a low carb and keto-friendly snack.

The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!

What Kind of Radishes are used for Korean Pickles?

You’ll want to use white daikon radishes for this recipe. They’re typically white and generous in size. You can often find them in the produce sections wet wall. Be sure to keep the radish chilled if you’re not going to make this recipe right away.

Ingredients for this Korean Radish Danmuji Recipe

The ingredients for is yellow korean radish banchan recipe are super simple!

• Daikon Radish (thinly sliced) (about 3 cups of slices)
• Water
• Vinegar*
• Garlic Cloves
• Monk Fruit Sweetener
• Turmeric
• Salt
• Bay Leaf

*If you don’t have sugar-free rice vinegar, plain white vinegar works too.

Tips and steps for preparing Yellow Korean Pickled Radish

It’s super simple to make this danmuji – Korean radish side dish! Just know, you need to let it sit for 2 hours before it is ready to serve.

You start with slicing the daikon radish in very thin slices. This allows for the flavor to of the brine to really be absorbed.

Stack the slices in a wide-mouthed jar. Pictured is a pint and a half, but you could also use a quart jar.

Next, you’ll prepare the brine by heating the liquids, dissolving the sweetener, salt, and adding the spices and garlic.

You’ll pour the brine (carefully) over the sliced radish. Close it. Give it a good shake. Take Note: Turmeric easily stains everything it touches. Be careful!

Allow the jar to sit for 2 hours on the counter to allow the brine to cool and the flavors to be infused into the radish.

Refrigerate until you are ready to serve.

How Long Do These Pickles Last in the Fridge?

These Korean pickles last for up to 2 weeks in the fridge.

Recipes for dishes to serve these daikon pickles with

Turkey Cabbage Asian Bowls

Ginger Garlic Chicken Rice

Korean Ground Beef

Kimchi Beef Lettuce Wraps

More Keto Pickle Recipes

Pickled Green Beans

Pickled Red Onions

Refrigerator Pickles

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Print Recipe

Sugar-Free Korean Pickled Radish

Enjoy this tangy Korean pickled radish recipe, made with no sugar. This is an easy Korean pickle danmuji recipe that is great as a side for low carb and keto meals.

Prep Time10 minutes mins

Rest Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Side Dish, Snack

Cuisine: Asian, Asian-fusion, Korean

Daikon Radish, Korean Pickles, Low Carb Side, Pickle, Radish Recipe

Servings: 12

Calories: 5kcal

Ingredients

• ¾ c Vinegar White or Rice*
• ¾ c Water
• ½ c Monkfruit sweetener
• 2 Garlic cloves cut in quarters
• ½ tsp Tumeric**
• 1 tbsp Salt
• 1 bay leaf
• 1 Medium Daikon Radish thinly sliced (about 3 cups)

Instructions

• To make the brine, add the liquids to a saucepan and bring to a low boil. Dissolve the sweetener in the hot liquid. Add the turmeric, salt, garlic, and bay leaf. Allow the ingredients to simmer on low for 3 minutes. Make sure the salt and sweetener are well dissolved.
• Place sliced daikon in a jar. Pour the brine over the daikon and allow the mixture to cool. Shake the jar so that everything gets an even coating.
• Allow the jar to sit on the counter for 2 hours to allow the flavors to combine and the brine to cool.
• Refrigerate the jar until you're ready to serve. The flavor will intensify the longer it is in the brine.
• These pickles are good for up to 2 weeks in the refrigerator.

Notes

*Rice vinegar is an option for vinegar but usually it is sweetened with sugar.

**Tumeric will stain any and everything (why a little goes a long way in this recipe). While it is a great color agent and contains health benefits, you don’t have to use it if you don’t have it. Your pickles just won’t be yellow.

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