I give this recipe 4.5 stars out of 5. I made it last week. After 24 hours in the refrigerator, the smell and taste of turmeric was quite strong. I put the jar at the back of the shelf, and then forgot about it. Today, during my weekly cleaning of the refrigerator, there was the jar. So I took a quick bite, and it tastes truly amazing! Though I used two-thirds the quantity of sugar in the recipe, the pickle is still a little sweeter than I prefer. Next time I'll use half the amount of sugar, and it should be perfect. Thanks so much for this easy, quick and yummy pickle recipe.
Allright, so I've made my first batch of this this morning, one small radish only because I'm single. I'm planning to make Sushi the day after tomorrow, so I thought today would be the perfect day to make some Danmuji. But now the pickled radish tastes so amazing that I've already eaten more than half of it by now, and I seriously doubt that the rest will still be there the day after tomorrow. So I guess I'll have to make some more tomorrow :)
Many people asked me about substituting rice vinegar with white vinegar but I have not done it before. Your comment is really useful to them! Thank you!
Am about to ask "can I use white vinegar instead?" And read your comment thank you for the info can't find pickled radish at grocery stores need to make myself one
All this time while I was watching these Korean mukbang channels I thought these youtubers were eating sliced mangos with their meals turns out it was pickled radish.
Lmao so me, I had gimbap from my sister bc she brought it home from Tokyo Tokyo, I literally thought they put mango in it because it tasted as sweet as mango, didn't realize it had a spicy and salty flavor.
terumbu karang Yeah hers is done the traditional way. You use rice bran as well. I will make it like this channel cause I can’t find the other ingredients. Lol. Also I don’t want to wait 30 days to try it. It’s probably much tastier but I just want to see if I like it.
I have been craving some kimbap but didn’t have any Asian grocery store near me selling danmuji. I was so excited to try this quick recipe so I could make some kimbap next week. I made it yesterday using rice vinegar, daikon (from the Asian grocery store), brown sugar, bay leaf, turmeric, salt, black pepper corns. I have to say, the smell of the vinegar in the liquid mixture with the daikon was very strong (it filled the entire apartment) and not fragrantly. As instructed, after letting them sit for 4hours, I put them in an airtight glass container. I checked this morning.. color looks great (stunning actually), it has a crunchiness that I like but the smell is so strong I’m not sure how long I can hold up. I was really hoping to love this but it’s okay. Thanks again for sharing your recipe. I’m glad that I tried it.
I made this today and after 6 hours it was fantastic, can't wait to try it after 24 hours. Thank you for such a great and easy recipe. I subscribed to your channel, keep the great recipes coming.
@@Marecipes No problem. Your videos are the best, I am catching up watching them. If you have some time, please come by my channel about relaxing music and nature sounds,.
RUclips recommended me this 😍I know its been many years but still I want to say thank you for this one. I always feel I wont be able to get all the ingredients but this one is so simple. I am definitely going to make this🥰Thank you so much
Hey I've try out your recipe today. 😍 it turns out to be so good. You know I'm mixing the white vinegar and the apple cider vinegar. I recommend to use white vinegar if you don't hv the rice vinegar because the apple cider vinegar is quite strong for someone who had gastric
I have made this a few weeks ago and I left it in the fridge for 3 weeks and I can tell you this recipe was so easy to follow and it taste very good 👍recommend this 😋
Thank you so much for this recipe! I just discovered danmuji recently, it was listed in the ingredients for another recipe and it got me curious. Normally we don't have radishes a lot in my country, but I had brought some seeds from a trip in Japan, and they actually grew and were ready for harvest the other day! How lucky! So I tried your recipe today, but I used normal white radish instead of daikon.. I hope the taste is close... Again, thank you so much!! It was an easy process to follow!
my husband loves kimbap but i hate buying these from the grocery store because they're expensive and idk how they get their yellow colour (my mom told me they use colouring because it's cheap). my grandma used to make these a lot and it does take longer to do because like maangchi's recipe, i think the authentic way requires fermentation. i unfortunately don't have time to wait for that so this recipe is awesome for me. it's not 100% but it's completely fine for kimbap. great alternative!
Yeah like I wanted some radish kimchi for dinner so I was watching maangchis recipe and she is like keep this in the fridge for a month🤣🤣🤣🤣 so I'm here.. 🤣🤣
Regular vinegar can be used as a substitute in many recipes, but if you have rice vinegar, it's often a better choice due to its milder flavor and subtle sweetness. While regular vinegar can work, using rice vinegar can enhance the taste more closely to the intended flavor. Adjust the quantity accordingly. Happy cooking! 🙂
Okay guys, i made one follow this recipe and the result turns out really really good. It's crispy, balance sweet and salty and the smell is awesome. Thanks @marecipes
Thank you so much for this recipe, I was indeed searching for it. Other recipes require around a month for the radish to soak all the juices,I couldn't wait for a month.
Pickled radish and carrots are very common side dish you will find in the street food vendors, small and big restaurants of Delhi and surrounding areas. Especially Uttar Pradesh people are fond of pickling each of the vegetables they lay their hands on. You may even get pickled cauliflower and bittergourd.
aww.. you use rice vinegar to make right? do you keep in fridge overnight? Just eat the radish don't take the brine. Not everyone can accept the smell/taste of vinegar tho :(
I used rice vinegar 3%. I kept it overnight. It stinks of so so so so hyper sweet of radish in all my house, it is like somebody died in my house:( I think it shouldn't have so stong smell. I decided to pour brine out in the sink and wash marinated radish under water. But it is still total failure.
is your rice vinegar white in color or yellowish? Did you boil it? I wish I could let you taste mine before you make.. At least we could know whether something goes wrong or maybe you just don't like it ~ haha
Today I bought kimbap from the store and it brought two slices of danmuji, it was so sweet and delicious. I've always wanted to try danmuji after seeing it being featured in Korean videos and dramas.
I saw in Kdrama or mukbang people eat danmuji & want to try it. I wonder does it like "acar" in Indonesia. Watching this video, I found its easy. Some ingridients quite similar with almost similar process (Acar more simple). Next day I'll try your recipes. Thx a lot .. Kamsahamnida :)
marecipes.com I ended using two tsp. It worked better. They're in the refrigerator now, well closed. I'm going to use them for kimbap. Have a happy new year!
i've just made it!! can't wait to see how it turns out in 2 days.. also i'm a little bit nervous because i'm planning to make kimpab for Muslim celebration day also for my grandmother that i havent seen in 2 years
I don't store it in the fridge. I fill it in clean mason jars right after boiling it. I only keep it in the fridge after I open a jar. It tastes amazing, and is so easy to make.
Hi, first off all thanks for the recipe. I just want to ask a few questions. In my country i can't find rice vinegar, so is it possible to use something else, i can choose from apple vinegar, wine vinegar or acid vinegar (the last is most suitable for pickled vegetables, my mom uses this one). And also, i don't think we have turmeric powder here also, so does it give some specific taste to the pickled radish or is it just for color, if it's just for the color i can live with white pickled radish also :) . I can find all the other ingredients. Thank you!
+Natasa Geteva I've never used other types of vinegar to make this. Rice vinegar is mild and sweet compared to other vinegar which, for that reason, are not appropriate substitutes for rice vinegar. However, you can always try :) Turmeric has a mild scent slightly like the scent of ginger. It's better not to omit the turmeric. These ingredients are widely available in Asian stores. Try to find them. haha!
+Ma Recipes I found the spice!!! It's called Kurkuma in our country and I can actually buy it in a store. Thx for replying. And nope, there are no Asian stores in my country at all, so if anyone is interested to start a business, let me know ... ^.^
+Vin Thalia Hi there. The first time I used apple vinegar. It has mild taste and it was the safest bet. It turn out great. Than miraculously i found rice vinegar in a store. The base in the rice vinegar is alcohol(the one I've found), so i guess the best choice as a replacement for rice vinegar is alcohol vinegar. But it depends on the taste, if you want sour foods try alcohol vinegar. :)
"but they soften and lost quality over time" That's because marecipes (1) didn't use the authentic ingredient gardenia; (2) didn't pickled radish beforehand (the whole process cannot even be called 'pickled'); (3) turned off the heat and put sliced raw radish right into the soup (sorry I only can call it 'soup') And if you really store the half-cooked (sorry I'd rather call it 'soaked') final product in the refrigerator for months... God bless you. If you at least pickled radish before soaking it in the cooked liquid, it won't get soften easily. If you use gardenia instead and really pickle radish, the final product could be store for months and still remain beautiful colour and crunchy. Hard work will pay off if you try authentic way. But still, hats off to marecipes. Last time, I used this short cuts and made some sushi for a pot luck party , only Asian people figured it out, but all other races had no idea 😝 😝 😝
Well Eleila, I think mareciepes way of doing danmuji is just perfect. First of all, it is not easy to get this gardenia everywhere in the world. Then, it is very easy to make and it tastes great for that little effort you put into it. You can fill the radish in jars, pour the hot liquid over it, close it tight and can keep it for months without having to refridgerate it. This is my way of doing it. You do yours. My danmuji is still very yellow and crunchy, even after months of storing it by the way
wow thank u for ur recipe. now i know. Just found ur beautiful channel. Searching coz i have many daikon today by the new friend here hope u can drop by to.. keep on sharing.
Thank you so much! I have been attending classes and keep learning! Hope i can create more videos! Thank you for liking my channel! It means a lot to me! :)
Hi the recipe is amazing im gonna try it tomorrow but i have a question, can we store danmuji in plastic containers? Or is it important to keep it in glass only
![[단무지] How to make Danmuji - Korean Yellow Pickled Radish - Acar Lobak Kuning Korea - 아줌마 Ajumma](http://i.ytimg.com/vi/0F4zM9nVesU/mqdefault.jpg)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I give this recipe 4.5 stars out of 5.
I made it last week. After 24 hours in the refrigerator, the smell and taste of turmeric was quite strong. I put the jar at the back of the shelf, and then forgot about it. Today, during my weekly cleaning of the refrigerator, there was the jar. So I took a quick bite, and it tastes truly amazing!
Though I used two-thirds the quantity of sugar in the recipe, the pickle is still a little sweeter than I prefer. Next time I'll use half the amount of sugar, and it should be perfect.
Thanks so much for this easy, quick and yummy pickle recipe.
Thank you so much for this comment. It means a lot to me! Thank you for liking it as well! Thank You Thank You Thank You!
Haha I just thought about the sugar too and used it bit less 🤞
*I always thought koreans use only red chilli powder and never knew they even use turmeric lol*
Bruh
@@AsianRestaurant_80s 😅😅
They also use curry. Bet that came as a surprise too lolol
Lol
@Bong Reviews Lol dat was a sarcasm anyways ;-;
Allright, so I've made my first batch of this this morning, one small radish only because I'm single. I'm planning to make Sushi the day after tomorrow, so I thought today would be the perfect day to make some Danmuji. But now the pickled radish tastes so amazing that I've already eaten more than half of it by now, and I seriously doubt that the rest will still be there the day after tomorrow. So I guess I'll have to make some more tomorrow :)
Éowyn Thank you for this comment!!!!!!!!!!!!!!!! Thank you for liking my Danmuji Recipe!!!!!!!!!!!!!!!!! I like Danmuji Sushi too!!!!!!!!!!!!!
Éowyn )
Because I'm single 😂😭
Include me on your next cooking😅
Can u mame some for me .m single too . I have no kids . M loyal 😂😂😂😂
I tried this recipe today but subtituting rice vinegar with white vinegar, and it was delicious. Thank you so much :)
Many people asked me about substituting rice vinegar with white vinegar but I have not done it before. Your comment is really useful to them! Thank you!
Am about to ask "can I use white vinegar instead?" And read your comment thank you for the info can't find pickled radish at grocery stores need to make myself one
Geno veff
What is the quantity of the vinegar....??
Geno veffa can we reuse the water for another batch?
All this time while I was watching these Korean mukbang channels I thought these youtubers were eating sliced mangos with their meals turns out it was pickled radish.
lol
😂 😂
Lmao so me, I had gimbap from my sister bc she brought it home from Tokyo Tokyo, I literally thought they put mango in it because it tasted as sweet as mango, didn't realize it had a spicy and salty flavor.
Lol I thought they had cultivate different type of yellow radish over there😂
😁😁😁
This is the one recipe I use for years for danmuji/takuan because it's simple, fast, and delicious. Thank you for sharing!
Thank you very very very much for loving this recipe! You've made my day! THANK YOU! 😄
I made it everytime we want, this is the best easiest recipe i've found so far. My sisters addicted to this danmuji after first try 😋
thank you for liking 😊
I made this and it's the BEST DANMUJI I've ever had! Thank you!
You didn't save it? Bc some recipes save it for month or weeks?
Oh wow this is simpal and sweet recipe i will try at my home thanks for sharing wonderful recipe
Thank you for your comment too!
Funfact:- you are here because you've watched tons of mukbang where they eat pickled radish so you were curious.
👍👍👍👍
it's a kind of pickles 😂😂😂🤣🤣🤣
So true
thats true
I'm here because I tasted a store bought version of this and it tasted so good, now I need to use our radish 😅
💯😁
Oh i didn't know korean use turmeric. I feel closer lol
That’s how they turn such a deep yellow
Original/traditional Korean pickled radish recipe for the yellow color they use Gardenia fruit.. You can watch Maangchi channel..
@@terumbukarang3928 Yea I was about to say that.
But also, I came here looking for an alternative 😂. So can't complain haha. Thankful for the alternative. 😂
terumbu karang Yeah hers is done the traditional way. You use rice bran as well. I will make it like this channel cause I can’t find the other ingredients. Lol. Also I don’t want to wait 30 days to try it. It’s probably much tastier but I just want to see if I like it.
I have been craving some kimbap but didn’t have any Asian grocery store near me selling danmuji. I was so excited to try this quick recipe so I could make some kimbap next week.
I made it yesterday using rice vinegar, daikon (from the Asian grocery store), brown sugar, bay leaf, turmeric, salt, black pepper corns. I have to say, the smell of the vinegar in the liquid mixture with the daikon was very strong (it filled the entire apartment) and not fragrantly.
As instructed, after letting them sit for 4hours, I put them in an airtight glass container. I checked this morning.. color looks great (stunning actually), it has a crunchiness that I like but the smell is so strong I’m not sure how long I can hold up. I was really hoping to love this but it’s okay.
Thanks again for sharing your recipe. I’m glad that I tried it.
thx for trying 😊
Wow turmericand bay leaves... I feel closer ❤️ love from India💜
Thank you ❤️
I try at my home this is so delicious 👌thanks a wonderful shareing 😘
Thank you for liking it 😊
Just made this...it’s so good. Thank you for the easy recipe!
Thank you for liking it!
I've made this...and day by day ,the flavour is getting well..
It tastes unique and so good..
Praising from an Indian mouth..hats off.
Thank you for commenting~ it motivates me when someone likes my recipes! THANK YOU!
You used Indian radish? And where do you get sea salt and bay leaf? Help am Indian too
I made this today and after 6 hours it was fantastic, can't wait to try it after 24 hours. Thank you for such a great and easy recipe. I subscribed to your channel, keep the great recipes coming.
THANK YOU SO MUCH! I will work harder!
@@Marecipes How long does it last on the refrigerator?
@@godddesskem1641 It can last very long up to months. However, the texture and the taste will change as time goes by. 😊
Look so yummy 😋 yummy 😋
I love picked radish.. Thank you for sharing. I will definitely try this recipe. I'm so excited.
YES TRY IT PLEASE!
@@Marecipes definitely ☺ bought my daikon already.
@@MoonBearASMR Hope you like it! My family like eating this a lot xD
Look so good. Your video is very nicely done.
Thank you very much. This video was taken many years ago 😊
@@Marecipes No problem. Your videos are the best, I am catching up watching them. If you have some time, please come by my channel about relaxing music and nature sounds,.
@@stockstobuyforyourkids.4653 Will do 😊
I've been using your recipe for 2 yrs. my family loves it! 🤗
RUclips recommended me this 😍I know its been many years but still I want to say thank you for this one. I always feel I wont be able to get all the ingredients but this one is so simple. I am definitely going to make this🥰Thank you so much
thank you for liking this, my shooting in the past wasn't really good but this recipe is really a very good recipe, hope you like it 😊
@@Marecipes nooo, its really good. Just because of date I came to know its not a recent one but shooting and recipe everything is great🥰Thank you 😋
Hey I've try out your recipe today. 😍 it turns out to be so good. You know I'm mixing the white vinegar and the apple cider vinegar. I recommend to use white vinegar if you don't hv the rice vinegar because the apple cider vinegar is quite strong for someone who had gastric
Thank You for liking my recipe! It motivates me!
I tried this with grape vinegar and it was awesome. Thank you SO much for this recipe
I have made this a few weeks ago and I left it in the fridge for 3 weeks and I can tell you this recipe was so easy to follow and it taste very good 👍recommend this 😋
Thank you for liking my recipe !! 😊
good nice recipe..stay safe..stay connected..
Thank you 😊
Thank you so much for this recipe! I just discovered danmuji recently, it was listed in the ingredients for another recipe and it got me curious. Normally we don't have radishes a lot in my country, but I had brought some seeds from a trip in Japan, and they actually grew and were ready for harvest the other day! How lucky! So I tried your recipe today, but I used normal white radish instead of daikon.. I hope the taste is close... Again, thank you so much!! It was an easy process to follow!
Thank you for writing such a lovely comment! Hope you like the recipe. They are delicious. I have been eating this for years. 😊
I like your jazz music😍
Thanks 😊
Try also maangchi's recipe but this one is a lot faster
I have made both and without wishing to be insulting, this is quicker, but Maangchi's is tastier and more authentic. Both are very nice though.
Alexandra Abraham Because she used gardenia, while this is using turmeric
Shin Miz kun but not authentic
my husband loves kimbap but i hate buying these from the grocery store because they're expensive and idk how they get their yellow colour (my mom told me they use colouring because it's cheap). my grandma used to make these a lot and it does take longer to do because like maangchi's recipe, i think the authentic way requires fermentation. i unfortunately don't have time to wait for that so this recipe is awesome for me. it's not 100% but it's completely fine for kimbap. great alternative!
Yeah like I wanted some radish kimchi for dinner so I was watching maangchis recipe and she is like keep this in the fridge for a month🤣🤣🤣🤣 so I'm here.. 🤣🤣
thank you for your step by step recipe!! I'm looking forward to making this!!
I wanted to make this for a long time ..
Can we use yhe regularl vinegar?
Regular vinegar can be used as a substitute in many recipes, but if you have rice vinegar, it's often a better choice due to its milder flavor and subtle sweetness. While regular vinegar can work, using rice vinegar can enhance the taste more closely to the intended flavor. Adjust the quantity accordingly. Happy cooking! 🙂
Thanks for sharing and thank you ma recipes for the upload
So flavorsome
I love danmuji
I heart you mwah!
pour the warm(not hot) brine into the fresh cut radish instead of boiling the radish with the brine. if u boil it, there won't be any probiotic left.
The heat was turned off already when the radish was placed in the brine.
Thank you for this. This is my favorite when i taste it in a Samgyeopsal restaurant.
Thank you sooooo much! :D i was looking this since last year and i didn't even have any clue what's the name and finally i saw your video! :D
Piano Kim haha! You are so cute! Homemade better than store bought. I hope you like it :D
I will try today
Hope you like it!!!
Okay guys, i made one follow this recipe and the result turns out really really good. It's crispy, balance sweet and salty and the smell is awesome. Thanks @marecipes
THANK YOU SO MUCH :) I am really happy that you like this recipe!
This is awesome and you're awesome for sharing. Thanks a lot!
Rubyred2200 Thank you. That’s very kind of you ^^
Thank you so much for this recipe, I was indeed searching for it. Other recipes require around a month for the radish to soak all the juices,I couldn't wait for a month.
You are welcome :)
Danmuji is one of mybfave banchan never knew that recipe is so easy. will definitely do this
Pickled radish and carrots are very common side dish you will find in the street food vendors, small and big restaurants of Delhi and surrounding areas. Especially Uttar Pradesh people are fond of pickling each of the vegetables they lay their hands on. You may even get pickled cauliflower and bittergourd.
wow good to know this 😊
I'm here after a year to say that your recipe stills my favorite, I tried two more, but yours it's the best one :)
Thank you very much! I'm glad you like it and your words motivate me! I will work harder and create more delicious recipes!
marecipes.com Thanks for share your recipes and I'll be waiting for the next ones :)
Is it crunchy..
Faiz Amri yes, it is
I didn't even bother trying other recipes, because this one is sooo good.
Wow! bay leaves, turmeric and pepper are very commonly used in Indian recipes as well.
Yes it is 😊
Thanks for ur recepi..all the ingredient easy to find at my area..
Thank you for trying out the recipe. Hope you like it 😊
Thank you for your recipe. I found every ingredient. I grew this radish on my garden. I have just marinated it and I hope it will taste good)
Thank You for your comment xD Hope you like it :D
Unfortunatly I didn't like. It stinks a lot. It is aweful sweet radish:(
aww.. you use rice vinegar to make right? do you keep in fridge overnight? Just eat the radish don't take the brine. Not everyone can accept the smell/taste of vinegar tho :(
I used rice vinegar 3%. I kept it overnight. It stinks of so so so so hyper sweet of radish in all my house, it is like somebody died in my house:( I think it shouldn't have so stong smell. I decided to pour brine out in the sink and wash marinated radish under water. But it is still total failure.
is your rice vinegar white in color or yellowish? Did you boil it? I wish I could let you taste mine before you make.. At least we could know whether something goes wrong or maybe you just don't like it ~ haha
Today I bought kimbap from the store and it brought two slices of danmuji, it was so sweet and delicious. I've always wanted to try danmuji after seeing it being featured in Korean videos and dramas.
music so sweet love it
I saw in Kdrama or mukbang people eat danmuji & want to try it. I wonder does it like "acar" in Indonesia. Watching this video, I found its easy. Some ingridients quite similar with almost similar process (Acar more simple). Next day I'll try your recipes. Thx a lot ..
Kamsahamnida :)
super helpful and easy
+Maya elgort Thanks :)
Great! Thanks a lot for this recipe!
+Román Lier (Cuchuflito) You're welcome!
+marecipes.com Well, my radish is currently "pickling". It doesn't seem to turn yellow very quickly. Maybe 1tsp of turmeric isn't enough?
+Román Lier (Cuchuflito) The color will turn deeper in a few days! Anyway you can put more if you like it :)
marecipes.com I ended using two tsp. It worked better. They're in the refrigerator now, well closed. I'm going to use them for kimbap. Have a happy new year!
+Román Lier (Cuchuflito) GOOD TO HEAR THIS!!! Thanks for giving me such a good suggestion and HAPPY NEW YEAR TO YOU TOO!
I can't wait to make this soon! Thank you, btw funny question who sings the song on this video? I really like it, thank you again in advance.
Springloll lol
i've just made it!! can't wait to see how it turns out in 2 days.. also i'm a little bit nervous because i'm planning to make kimpab for Muslim celebration day also for my grandmother that i havent seen in 2 years
WaeAm so delicious all my family loves it. it pickled so well even tho the juice hasn't get into the center though 2 days already gone by
+WaeAm These Korean yellow pickled radishes are crisp and refreshing, plus a good balance between sweetness and acidity.
how long can this be stored? I have been craving it a lot since I had some at the Korean place here.
+Crystal Rich (Imakemyowndarkness) These pickles can be stored for months, but they soften and lose quality over time.
I don't store it in the fridge. I fill it in clean mason jars right after boiling it. I only keep it in the fridge after I open a jar. It tastes amazing, and is so easy to make.
Awesome! Also, what song is this?!
Hi, first off all thanks for the recipe. I just want to ask a few questions. In my country i can't find rice vinegar, so is it possible to use something else, i can choose from apple vinegar, wine vinegar or acid vinegar (the last is most suitable for pickled vegetables, my mom uses this one). And also, i don't think we have turmeric powder here also, so does it give some specific taste to the pickled radish or is it just for color, if it's just for the color i can live with white pickled radish also :) . I can find all the other ingredients. Thank you!
+Natasa Geteva I've never used other types of vinegar to make this. Rice vinegar is mild and sweet compared to other vinegar which, for that reason, are not appropriate substitutes for rice vinegar. However, you can always try :) Turmeric has a mild scent slightly like the scent of ginger. It's better not to omit the turmeric. These ingredients are widely available in Asian stores. Try to find them. haha!
+Ma Recipes I found the spice!!! It's called Kurkuma in our country and I can actually buy it in a store. Thx for replying. And nope, there are no Asian stores in my country at all, so if anyone is interested to start a business, let me know ... ^.^
+Natasa Geteva :)
+Natasa Geteva hi there, i want to ask a question if you dont mind, i just want to know what do you used for the replacement for rice vinegar?
+Vin Thalia Hi there. The first time I used apple vinegar. It has mild taste and it was the safest bet. It turn out great. Than miraculously i found rice vinegar in a store. The base in the rice vinegar is alcohol(the one I've found), so i guess the best choice as a replacement for rice vinegar is alcohol vinegar. But it depends on the taste, if you want sour foods try alcohol vinegar. :)
Can I eat it right away or I have to wait all those hours ?
I liked dan mu ji ❤ its taste so good n so crunchy (crunchy foods lover 😍
I made it and now just waiting for it too cool off before I store it in the fridge so excited!! 😁
+Luz Galvez yeah!
How long will the pickled radish last? :) just want to know because I don't think I can eat this much in a day or week XD
can be stored for months, but they soften and lost quality over time.
"but they soften and lost quality over time"
That's because marecipes (1) didn't use the authentic ingredient gardenia; (2) didn't pickled radish beforehand (the whole process cannot even be called 'pickled'); (3) turned off the heat and put sliced raw radish right into the soup (sorry I only can call it 'soup')
And if you really store the half-cooked (sorry I'd rather call it 'soaked') final product in the refrigerator for months... God bless you.
If you at least pickled radish before soaking it in the cooked liquid, it won't get soften easily.
If you use gardenia instead and really pickle radish, the final product could be store for months and still remain beautiful colour and crunchy. Hard work will pay off if you try authentic way.
But still, hats off to marecipes. Last time, I used this short cuts and made some sushi for a pot luck party , only Asian people figured it out, but all other races had no idea 😝 😝 😝
Well Eleila, I think mareciepes way of doing danmuji is just perfect. First of all, it is not easy to get this gardenia everywhere in the world. Then, it is very easy to make and it tastes great for that little effort you put into it. You can fill the radish in jars, pour the hot liquid over it, close it tight and can keep it for months without having to refridgerate it. This is my way of doing it. You do yours. My danmuji is still very yellow and crunchy, even after months of storing it by the way
I have learned many food ideas from your channel. I hope your channel keeps growing and thanks for sharing the knowledge with us
How do it look so clear when u put it in the glass container? Did u filtrate it? Mine isnt so clear because of the turmeric powder :(
No I didn't filtrate it haha
How did it get so clear then? Haha
Today I'm gng to make danmuji😋😋
OMYGOD THANKYOU 😭💜
How can we store them?
in the freezer or out of the freezer?
How many days we can store
in the fridge 😊😊 they can be kept for a long time but the texture of the radish will change and becomes softer.
what was the song please ?
+green tea enthusiast ⊙ω⊙ Springloll 허밍
Can we substitute black peppercorns with ground black pepper? Or something else?
It is better to use black peppercorns 😊
Can I use kaffir lime leaves instead of bay leaves?
I don't think so but you can try.
+marecipes.com okay thanks
Plz reply to me... Can I replace rice vinegar with synthetic vinegar?
It is better to use Rice Vinegar 😊
me, a weirdo, watching this video: "oh man my farms keep depleting"
Will other types of radishes work??? I cant get daikon radishes, but I'm dying to try to make it.
I've never used other types of radishes to make this but you can try! Let me know whether it tastes good :)
This is much simpler recipes! Can't wait to try them :D
Mizu chan haha I like simple recipes xD
What is the name of the song?
VirusVariola Vera I love this song
This recipe is my fav it is far more easier and don't took to many time.
Thank You :)
Just like takuan i think
PANDA HERO I think so xD
Made some yesterday ❤❤❤ thanks for the recipe . Loved it
오아 단무지다!!!
thank you so much for sharing this receipe.. i already made it! and it taste so delicious👍🏻😍
Thank you for liking it 😊
Are there others like me who check the peppercorns if they are really 20? 😂
🤣🤣🤣🤣🤣
wow thank u for ur recipe. now i know.
Just found ur beautiful channel. Searching coz i have many daikon today
by the
new friend here hope u can drop by to..
keep on sharing.
Thank you so much! I have been attending classes and keep learning! Hope i can create more videos! Thank you for liking my channel! It means a lot to me! :)
marecipes.com oh.. thats nice to hear..
keep it up. that's a great business. Tips to us.
next time kimchi , my favorite♥️
is that ok if i don't have bay leaves?
+LiLi Nguyen should be okay ^^
Can i use lemon juice instead of vinegar??
no, sorry we cannot use lemon juice to make this 😅
I remember hyunee
Can I reuse the liquid for the next batch?
you can try ~ I didn't use before 😁
why i do same what u do, but it isnt yellow :((
Did you put Turmeric powder?
They will turn yellow after you put them in the fridge for a few days.
marecipes.com lol, i forgot that. Sry haha, im just do it today and do same yours way... Tks u so much for recipes.
haha! you're welcome.
Someone who made it with substituted to alternative vinegar from rice vinegar, may I know is it suitable and taste delicious? I’m curioussss
So many sugar, but the video is so honey-honey, so sweet. :) Marvelous.
Sugar is used to balance the taste of vinegar. :D
Can I use any radish?
yes you can try :)
단무지 맛있다
What can we use instead of vinegar?
Can we use white vinegar ? I don’t have rice vinegar!
Yes you can try but it is better to use rice vinegar because the taste is different 😊
Should I wait for the vinegar solution to cool down before adding the radishes?
Add in immediately after you've turned off the heat while it's still warm. 🙂
thank you for the recipe. regards from Indonesia
Thank you for your comment^^
Can I use the apple cider vinegar? I have all ingredients at home but rice or white vinegar.
It is better to use rice vinegar but you can try 😊
Hi! What if I use fresh turmeric? Will it work? For project purposes🥺💖
Yes you can!!!
Can I use regular vinegar instead of rice vinegar? thanks!
Yes you can but the taste might be different as Rice Vinegar is more sweet and mild while the other types of vinegar might be more sour and strong 😊
Is it okay to use the regular vinegar?
Yes you can try but Rice vinegar is better 😊
I dont have any rice vinegar can I make with some other vinegar
yes you can try but the taste would be different as rice vinegar is sweeter and more mild compared to others. 🙂
Thank you for this recipe!! It was really delicious. How long can we keep them in the refrigerator?
It can be kept for a long time but the radish will turn soft as time goes by.. 😊
Hi the recipe is amazing im gonna try it tomorrow but i have a question, can we store danmuji in plastic containers? Or is it important to keep it in glass only
It's better not to store danmuji in plastic containers because vinegar is acidic. 😊
Hello, I just came across your channel and I will make this recipe. I love pickled radishes l will let you know how it turned out! So excited!!!.🤗🤗🤗🤗