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.
Servings: 12
Calories: 5kcal
Equipment
- Jar
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.