Homemade Yellow Pickled Radish (단무지, DanMuJi) | Aeri's Kitchen
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- čas přidán 20. 07. 2017
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Hi! Is everyone having a good summer? Like other mothers, I’m very busy during my kids’ fun summer vacation. Anyway, I hope everyone has a healthy and enjoyable summer.
Thank you, Aeri!! :) This is wonderful!
감사합니다.
(인도네시아 에서) 김밥 칩
Can you make it with another vinegar? We have an apple allergy in the house. There is no way we can use Apple Cider Vinegar at all.
Thank you so much for the Closed Captioning! I'm partially deaf, so it's really nice to be able to follow along! I searched for homemade pickled radish, because as you've pointed out, many of us don't care for the artificial sweeteners and chemicals found in the prepackaged radishes!
I'm glad to hear that it was helpful for you. thanks
Omg THANK YOU!! I have been wanting to make kimbap for years now but the only recipe for danmuji I knew of had such hard to find ingredients! It always stayed in the back of my mind. So happy I found this today!
Hi Mia, I had similar situation before when I couldn't get Korean ingredients especially DanMuJi easily.. so I can imagine how excited you can be with this recipe. hehe Now, you can enjoy your Kimbap at home. :) Thanks for your comment.
Thank you so much for making healthy version of pickled radish, the recipe of which I have been looking for a very long time. Now I can make Kimbap without guilt or concern.
Yes, enjoy your Kimbap. :) Thanks
This recipe is perfect, I've made this 3 times already and same result everytime. It's soo good 😌. Thank you so much.
My pleasure 😊 so so so happy to hear that... hehe..
wow! Very informative...thank you for sharing...i will do this today to make oshinko nextweek for my husband.
This a great recipe! Love making staples like this at home because you know whats in it. Great video as always Aeri!❤️
Hi Linda,
Good to see you. How have you been? I'm slow to post videos..right..hehe I'm busy with boys these days... I know you like kimbap.. so it will be nice to try this someday.. ;) thanks
Its easy.. the ingredients are simple and readily found. Thank you
Thank you :)
I love your recepy, it's so helpful, thank you 😊
^^ Thank you, Dewi ~~~
Wow I’m glad I found this recipe I found another one that recommended pickling for a month but seeing as I can actually do this in a week I will def try. I have two radishes so will try it both ways. Thanks for posting.
Hi ~~ :) Thank you. Please let me know if you like this recipe later. ^^ Enjoy your homemade Korean pickled radish.
I love this. Great for snacking hehe
Your recipe was really helpful and so easy to make. thank you so much.
awesome..thanks :)
Thank you for sharing. I've been using your recipe since 2020. 🥰
Wow, thank you.. I'm happy to hear that.
Love this recipe!!!! I tried it and I was like o my god 😍😍
That's awesome to hear.. hehe thanks
Hello miss Aeri 👋🏽 I love DanmuJi 🙏🏽🙏🏽🙏🏽🙏🏽 Thank you for sharing your version ✨✨🫰🏽🫰🏽❤️❤️🌈🌈
Hello, Jon. Thanks for many comments you gave me. :) Danmuji is essential for my favorite Korean food, Kimbap. :)
I would definitely try this, you make everything so simple! You deserve millions of subscriberrssss :3
I love your comment.. lol thanks
I have tried the radish with tumeric and the taste was fantastic. Thank you for sharing the recipe.
so happy to hear that.. thanks a lot
thank you so much!!!
been having a hard time to look for pickled radish in our city here in the Philippines but this video really helped!!
Yes, now you can make it at home and enjoy for your kimbap. :) thanks
I followed your recipe and used turmeric. It was delish!!! Thank you for this video. My kimbap is awesome because of this pickled radish recipe. Maraming salamat from the Philippines!!! 😊
That's awesome !! I'd love to see your danmuji pictures..hehe Thanks for trying my recipe.
wow I didn't know making danmuji was so simple! thanks for the recipe! I will try this to make my own danmuji ^^
Yep, easy and delicious.. hehe thanks
I made my second batch yesterday..this time the taste is just so savoury...that I crave for it beside everything...it even goes good with plain rice now😂😋😘😘..
Can't thank you enough Aeri...💞💞
wonderful ~~~ :) Thanks a lot for your update.
Thank you so much for the recipe..... gonna try it soon... ❤️❤️☺️☺️
^^ Yep, try it someday and enjoy ~~~ hehe thanks
I’m making this today! Can’t wait to taste it next week :))
Let me know how it turns out. :)
I am glad to find this recipe as I want to prepare kimbab for my little sister. I kinda worried because it is hard to find danmuji in my area. So, I decided to try this recipe. Very simple than I thought. Thank you for this video 💜
My pleasure 😊 That's so sweet you try to make Kimbap for your sister. Hope you all enjoy this recipe. :)
❤ thank you for this recipe!
I am one of those people who stopped eating it because of the warning labels about cancer ,but I love it soo much for kimbap and spicy noodles.
now you can make it at home ^^
Welcome back from vacation Aeri!! Missed you!! Hope you are enjoying your summer!
Thanks my sweet friend.. I will be continuously busy until Bryson goes back to school.. @,@ Have a great week.
Enjoy this time with the kiddos!!!!! :)
i just tried this receipe.. n IT WAS SUPER GOOD!! i love it! thank you so much for this receipe. i couldnt found rice vinegar, so i use Heinz white vinegar. it still turns out great! n now i can happily eat it with kimbap. :D
That's wonderful. I'm very thankful for your feedback. :)
I will be trying your saffron recipe. Thanks so much!!
Good choice ~~ ;)
Thank you for a great healthy recipe :)
You are welcome. Thank you. :)
Wow finally a tutorial! Been looking for ages for 단무지 in our place but can't really find one, anyways thanks for sharing this! ;)
Hi Van Mose,
Yep, now you can enjoy your kimbap with this homemade danmuji. I'm glad that you found my recipe. thanks
Thank you for sharing. I will sure do this. I'm heading to the grocery and buy the ingredients.
I'm excited to hear that.. hehe hope you l enjoy this. :)
thnank u for the recipe !! i well try it.
Thank you. Hope you like this recipe. :)
Thank you, Aeri.
Greetings from Brazil.
Bom dia. Obrigado. É este artigo? Eu usei o Google Translator. ㅎㅎㅎ
The science experiment style was awesome!
Thanks :)
I customize the recipe to 1/2 cup sugar, 2 tsp salt, 10 tbsp rice vinegar, 2 bay leaves, 1/8 tsp cracked blk pepper and 1/4 tsp turmeric. I was craving danmuji for weeks. I didn't want to buy the artificial ones. Now I will wait 1 wk to follow up on taste.
Yes, you made your own recipe :) good job.. Please let me know how your danmuji turned out later. Enjoy it `~~
@@aeriskitchen I will. You recipe was the easiest one I found. Thanks.
The 1/4 tsp of turmeric gave the right amount of color without being overpowering. I think I went in too much with the rice vinegar though. I will do this again. It tasted very good. Thanks.
저도 늘 시판용 단무지로 김밥할때 신경쓰였는데 집에서도 할 수 있다니 넘 고마운 레시피네요~!! 담번엔 꼭 시도해볼게요! 애리언니 늘 좋은 레시피 공유해주시니 감사해요!
네.. 목마른 사람이 우물을 판다고... 김밥은 먹고 싶고.. 단무지는 마트에 갈때마다 집어들었다.. 결국은 내려놓고 내려놓고.. ㅎㅎ 결국 이렇게 집에서 만들었네요. 결과가 맛있게 나와서 너무 좋아요. 근데.. 시판 단무지랑 비슷하게 하려다 보니.. 설탕이 너무 많이 들어간것 같아요.. 집에서 만드실때.. 설탕 양을 줄여보셔요..저도 다음에 만들땐 좀 줄여서도 해보려고 해요. ^^ 좋은 한주 보내용
아~. 그렇군요! 꿀팁 넘 감사해용! 저도 샤프란 구매해서 해보려구요... 색상이 맑아서 넘 예뻐서요! 언니두 즐거운 한주 보내세용!
Wonderful tutorial Aeri, I've never eaten pickled radish before. Looks delicious
hehe.. never ??? oh.. it's time to try something new then.. so that means you've never tried kimbap either.. ;)
我想請問一下黃色是薑黃粉嗎紅色是什麼香料
Wow yummiest
:) thanks
Thank you so much ❤
:)
After watching this video for so many years, today, I have finally made it! I used the saffron method and so happened I saw Korean apple vinegar at the mart and so I thought, why not make it? I made small batch to see the end result first before committing to make more. Haha! I usually buy Takuan and use it as side dish; however, after looking at the ingredients, I guess it’s better to make it on my own. Takuan is a bit more work and so I want to try your recipe instead. Haha! Will let you know the end result in a week time! Thanks again!
Wow, I'm excited to read your comment. Thanks for trying my recipe. I hope you enjoy it. :) Please let me know how it turned out later..
Hi Aeri, I would love to see you make the food from 🥄Red dragon diaries 9 Korean school lunches🍴 the Korean foods look amazing and I know you would show us how to make them simply. Also I am super happy to see you uploading again🌼
I"m sorry..but I don't know what "Red dragon diaries 9 Korean school lunches" is.. I googled..and it wasn't clear for me. Please give me a link to see what you want.. thanks
Ok i have try for 3rid times so good
Wow, 3 times !!! yay ~~~ :) Thanks
I forgot to say thank you for the recipe. I've already made danmuji twice with your recipe using turmeric. I actually don't like the taste of regular store bought danmuji but I really like your version using turmeric! I guess it's because my tongue is more familiar with turmeric than with saffron
That's great !!! I'm so happy to hear that. Thanks a lot.
Thank you for sharing! It hard to find these korean pickle radishes where i live. Other receipt required some ingredients that is even harder to find. I one to try this tomorrow but I don’t have radish in my fridge, so i will try it some days soon.
Happy to hear that.. thanks. I hope you like this recipe. :)
I've been watching your videos since 2011! ☺️Greetings from Philippines!
WOw.. since 2011 😭 Thank you so much.. 💕
thank you. ı love you Aeri's kitchen :))
oh.. so sweet.. thanks a lot. :) I love a comment like yours..hehe
:)))
Thanks for the delicious recipe!
I made it with saffron because turmeric is a little bitter and pungent
It came out delicious
I highly recommend you use at least half the turmeric you used (I’m an Indian mom and we use turmeric all the time, this quantity is way too much for the pickle size)😊
Wonderful! Thanks for your tip. I also prefer saffron since turmeric has strong flavor.. maybe as you said.. it will be better to cut the amount of the turmeric in half.. :) Thanks.
Aeri, I made the version with Tumeric and just wanted to let you know it came out excellent!
that's awesome ~~~ :) thanks a lot.
Excellent video, Aeri! I must admit - when I was young, I used to throw away the pickled radish in my lunch box AND pick out the radish in my kimbap! Stupid me! Now I know better lol. I can eat this everyday ❤️
Oh no.. you are not stupid at all... as I mentioned in the video.. if it was not a homemade one.. probably it had bad chemical in it.. so it was good you didn't eat it when you were little... ;) Have a great weekend, my dear friend..
kamsahamnida cause really want to make danmuji but i dont know how to do so i reasearch and i see you making it kamsahamnida
Hi lynn06, nice to meet you. :) Yes, I hope you like this recipe. If you try it someday, please let me know how it turned out. :)
Thank you for this recipe!! I’ve always wanted to learn how to make this fresh, because the store bought ones have artificial sweetener which I don’t like.
I hope you like the flavor for this recipe. :)
Nice
Hi aeri, i often ate kimbap and bibimbap they are my favorite korean dishes. And theres that crunchy yellowish thing that i often chew and its so delicious. Now i know what it is, it is pickled yellow radish, thanks to you i will make it for myself.😊😊😊
Yep, homemade danmuji is a lot healthier and still can be tasty.. :) go for it !!! thanks
Your pickled raddish is very simple to make i watched other channel and hers is a very complicated one very difficult to make. Her ing. Include rice bran and gardenia flower, which is difficult for me to find. Bye aeri!!!😊😊😊
I think it's because she made it more traditional.. original way with right kinds of ingredients.. hehe so, I bet her danmuji is really delicious... my version is more like shortcut version for people who want to make it faster ... and can find the ingredients without much problem... thanks
Be it may be, i still like your version.😊😊😊very simple ing.
I forgot to tell u i made pickle raddish already following ur recipe and it taste delicious though its only a few days old. YEEEHEYYY I MADE IT😀😀😀
Hi Aeri!! Thank you for the great recipe and comparison. I wanted to ask if you’ve ever tried to use achoite to get that beautiful yellow color? Some refer to it as “poor mans saffron” but it’s very popular in Caribbean Latino and African cooking. You can use the whole seeds or grind them into a powder. It’s much less expensive than saffron and gives a beautiful, natural color to rice dishes, meats and other dishes. I’ve tried a few different Danmuji recipes and after watching this, I thought about what would give a beautiful color without the strong turmeric taste?
I hope you and your family are safe and healthy. Thanks again
Wow.. I've never tried it before..That sounds wonderful. Thanks for your tip.. I'd love to try that for pickled radish someday.
I use turmeric, and it's great! I've also added peppercorns and bay leaves to some batches. Delicious 👍 Personally, I prefer homemade 단무지 because it's crunchier than store-bought 😊 Now that I know about the unhealthy sweetener, I'll definitely skip the store-bought variety. Thank you so much for letting us know!
^^ It is great that you prefer homemade danmuji ~~~ :) I wish I could find it without bad chemical in the store.. but unfortunately, I can not find the right one easily.. so yep..I'm glad that I can eat this homemade one for my kimbap.. :)
Aeri's Kitchen ^___^ 👍
hi, i’ve recently made a batch of danmuji and i forgot i had to pour the brine when it’s hot onto the radish... may i know will that significantly affect the taste or quality of the danmuji?
I'm here after comparing a few recipes, so for coloring, I found that people traditionally use gardenia fruit for it, or turmeric, and now I know we can use saffron too XD
As for the vinegar, in some takuan recipes, they recommend to use sake, in other recipes, they use white vinegar or mirin, and now I learned we can also use Korean apple cider vinegar too~ XD
Cooking is so fun, and I'm making my first batch ever! I'm so anxious, I wish it turn out great... :'>
I hope you enjoy this recipe. :) I'm excited to hear from you about how your danmuji turned out later.. thanks.
@@aeriskitchen Hehe, I'm making it for kimbabs this coming Saturday! XD I'll definitely tell you how it goes then! :3
Hi Aeri, thank you for your receipt. I wonder that if we do not use all the danmuji, how to keep it in good condition and how long???
I like to make smaller amount and finish it in a month.. You can just keep it in the glass container with the broth together as you made it. :) thanks
Hi Thanks , after a week should I drain the liquid or should I store the danmuji in the vinegar solution ? Thanks , only 6 days to go before I try it !
You keep the danmuji with the liquid.. i hope you liked =this recipe.
Hi, may I know how long can I keep this in the fridge once it's ready to be eaten? Thanks! Loves your videos
I will eat it in 2 weeks maximum.. since it is not big amount, you can finish eating it quickly.. thanks
Hi Aeri! I am wondering if I can "reuse" the liquid after the first batch of radish is done. I have a lot of liquid left since I didn't use a lot of radish just to try for the first time. Do you think I can reboil the liquid and pickle another batch of radish using the same liquid?
You could try it but... my only concern is how long you kept the liquid and if it is not going bad or fermented too much.. if it is too old (like over few weeks..), the liquid can start to go bad... if it's just short period time.. I think you can reuse it. thanks
Ohhh I love and love 단무지💛💛
진영씨 안녕 ^^ 잘 지냈지요 ?? 거기도 많이 더운가요?? 즐거운 여름 보내용 ~~~
네~~ 한국 처음 되게 더워요 ㅋㅋㅋ Aeri님 도 좋은 여름 보내세요 아이들과
아이들 한테도 안부 주세요 ㅋㅋㅋ
우왕.. 한국 방문중이예요 ? 좋겠다 ~~~~ 한국 많이 덥고 습도가 높지요 ?? 그래도 소중한 즐거운 시간 보낼것 같아요. ^^ 아이들도 인사하네요 ~~~~ ㅎㅎㅎ
Aeri's Kitchen no no I'm not in Korea ㅋㅋㅋ it's just the weather is just like Korea
아.. 한국 처음---> 한국 처럼 이라고 말한거구나.. ㅎㅎㅎㅎㅎ 귀엽당 ^^
I have never eaten danmuji so decided to try it and used your recipe (with turmeric). Though I added less sugar and put some bayleaf and black pepper into it, it turned out delicious. Thank you so much for sharing! :-)
That's great !! thanks. I'm happy to hear you liked this recipe.. yay !!!
Please i hope to get an answer, are you using turmeric/saffron only for the color or for the taste as well ?
Thank you ^^
K.lover Forever hi its more for color than the flavor..so you can skip it and make it just white pickled radish also.. but turmeric and saffron are both healthy so they can be used as an ingredients make the pickled radish healthier. 😉
Hi Aeri! Why is it necessary to boil the liquid for so long (10 minutes)? For example, why not add less water to begin with?
Hi Emily, you have a good point.. I should say... the total cooking time for the liquid is about 10 minutes... it was not to evaporate some of the liquid by boiling it for 10 minutes.. when the liquid just start to boil... you can boil it some more..and then pour it to your radish. You just need to make sure that all the ingredients for the liquid are fully dissolved and mixed well in the pot that's why I boiled it plenty of time. Thank you.
hiii will it taste the same if i use other types of radish if we don't have daikon radishes here?
hi, I wonder which radish are you talking about... the big Korean radish ?? yes you can use it too.
After a week.. Do we need to discharge the brought? If its not, how long will it take it need to be ferment?
As long as you eat the pickled radish, you can keep it in the broth... it will take about a week to be fermented..
Thanks for te recipe, I’ll do.
I would like to know how can I prepare 무생채.
Thanks for your comment.
Wow, great tutorial, I'm searching about this recipe since last year and I have had tasted some of them and all have different measures, next time I'll definitely test yours, thanks for share this recipe 😄😄now I'm one of your subscribers.
I have a question, there is a difference between using apple vinegar and rice vinegar? Because the other recipes that I checked was used the rice one.
hi Oriana Trindade,
Nice to meet you. Thanks for subscribing to my channel. About your question.. between apple vinegar and rice vinegar.. (if they are all Korean brand vinegar) actually there are not much difference between them.. the main vinegar flavor is almost the same.. and the apple vinegar will have little tiny bit of apple flavor but hardly can taste it .. so.. you can use both of them.. Please let me know how you like my recipe if you try it someday. :)
Aeri's Kitchen Thanks for reply my question. I'll try your recipe as soon as possible and I'll come here to let you know how much I liked it :)
^^ Great.. When I made this recipe, I tried to make similar to the store bought ones as much as I can.. as a result.. it can be a little too sweet for some people.. for myself.. I'm thinking to reduce the sugar amount next time and see how it is like for my kimbap.. I liked the way it was ...but to make it a little healthier.. it can be nice to make it less sweet too..right ? it's up to you. :)
I'm finally testing your recipe, but with half cup of sugar, you were right, it's too sweet hahahaha
what is the possible alternative for rice vinegar if not present? can it be apple cider vinegar ? please reply thankyou
The result will be the best using white vinegar..but you can use other vinegar you use..but not apple cider vinegar since it tastes a lot different from normal vinegar..
What other option to korean apple vinegar? Thank you
You can also use normal white vinegar too..
When the water begins to boil boil for ten minutes ? Or when the water begins to boil simmer for ten minutes ? :) Thanks
once the water starts to boil, boil it for ten minutes.. thanks
How long can i keep it outside? What if i keep these outside for 2 daily ? Pls reply aeri ssi.
I don't know where you live in..and what room temperature it is over there.. I suggest you to keep it in the refrigerator ... just few hours or over night an be okay..but I will not leave it outside for several days.. thanks
I made this for the first time this week using turmeric and it was delicious and so easy to make. How is the best way to store this and how long will it last in the fridge? Thank you for this recipe.
Hi that's great you like it. Thanks. You keep it in the refrigerator with the liquid and the radish together..and I will eat it in 2-3 weeks.
Can I use safflower instead? It’s cheaper than saffron and easier to find in the supermarkets where I live.
as long as it doesn't have too strong flavor in it, and you can just use it for coloring.. sure you can try it :)
I will 100 percent try this one. One question I have is: What is the difference between normal apple cider vinegar and the Korean type? Because I am absolutely sure that I am not able to get the Korean kind, which is why I'd like to know, if you think I am able to use normal apple cider vinegar or not? ^^
HI 「HANABiLOG」,
Thanks for your comment. About your question, the flavor is the main difference between apple cider vinegar and Korean apple vinegar.. the color is also different.. apple cider vinegar is brown... korean apple vinegar is light yellow.. or orangish color... if you can not get a Korean vinegar.. I will tell you to try normal american white vinegar instead of apple cider vinegar..because I think...that apple cider vinegar has its own strong flavor..and that can change the result for the flavor.. you can just adjust the amount of vinegar for your taste when you use normal vinegar for this recipe.
Hi.. can i use plastic container instead of glass container for storage??
Yes you can use plastic container, but your container might get the vinegar smell or yellow color.. that's why I recommend to use a glass container.
instead of Korean apple vinegar could I use the usual apple vinegar?
This Korean apple vinegar is totally different from American apple cider vinegar. So, I recommend to just use normal white vinegar if you don't have Korean apple vinegar.
Thanks for your sharing. How long can we store in fridge? Because i use for a couple months after making. Thanks
Well.. I will not eat it for a couple months.. maybe for 2 -3 weeks the most..
Can i use anato seeds for color instead of turmeric or saffron?
ANJI 2388 yes
Hi Aeri! thanks a lot about sharing your recepie^^ I made it but unfortunately It smelled unpleasant so I couldn't use it :(, is there any solution for getting rid of the smell?
Oh.... yes... It will smell..because of vinegar.. something you can not do much about it...~~but when you eat, it will not smell that bad....
@@aeriskitchen thank you very much for your reply🙏😊😘
Can I use normal regular vinegar instead of apple vinegar???
Yes, you can use normal white vinegar ~~ :)
I'm a little intimidated. This will be my first time eating radish and I never knew it had such a strong aroma. I hope it tastes better than it smells lol. I'm known to be a picky eater (I hate that I am cause theres so many different foods I want to try). A store I live next to has finally started selling dikon radishes and mung bean sprouts. I'm nervous that I won't like them despite loving the way it looks. 😭😭
yes it has strong smell... the flavor will be better...
Saffron is not a problem in my country(philippines) we have local saffron here in my place, we called it ( KASUBHA) and its very cheap, the water turns yellow also when it is boiled.
Wow, that's great.. you can get this healthy ingredient that cheap over there. :) You definitely should try this someday at home.. ;)
Aeri i will definitely make it tomorrow. Goodnight and happy new year to you. Love you
hope you like it :)
Ano pa ibang term jan? Mindanao area hehe
I'm not really big on sweet radish... could i add less sugar/more salt?
This kind of pickled radish is suppose to be sweet and sour.. but if you want, you can change it for your taste.. :)
Love your cooking and the bible verses ! Thank you so much .
I'm glad to hear that you like the bible verses.
How long can I leave these in a mason jar with the juice? Up to a month? :)
Yes, you can keep it for a month.. but I normally eat it in 2-3 weeks. Thanks
after 1 week should i leave the radish in the "juice" when not where should i put them?
please help
thanks ;*
인아레아 yes you can just keep it in your juice to eat for later.. I hope you like the result please share your danmuji pics on my in my instagram or facebook thanks 😍
thanks for your answer ♥️
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
Plastic container can get stained.. or get smell of the vinegar from the liquid... that's why I use glass container... also since I poured the hot liquid into the container.. I prefer to use glass container over plastic.... However, if you don't mind these reasons.. of course you can also use plastic containers.. Thanks
I tried the dried safflower threads, (much cheaper). It was really good with a tiny pinch of turmeric. The taste is so good. I will make it this way now. Thanks for the great tip!!
instead of korean apple vinegar, can i used regular apple vinegar..?
I recommend you to use distilled white vinegar instead of Korean apple vinegar.. (apple cider vinegar has it's own strong flavor..that's why I don't recommend it.)
should we discard the salt on the daikon before adding the mixture
No you do not discard the salt.. just pour the sauce mixture over the salted radish.. Thanks.. Merry Christmas. :)
Can we use normal apple vinegar instead of korean one
No, apple cider vinegar will change the flavor.. so I suggest to use "White Distilled Vinegar" instead if you don't have Korean vinegar.
Ohhh..pickled it for a week?..now I know why my danmuji did not taste as it should be since the recipe that I followed before said it was ready for consumption after one day...anyway thank you for the recipe ☺️☺️☺️
Most welcome 😊
Can I make it with normal radish (red radish)? cause we don't have this kind of radish here in my country
Do you mean.. those small round ball shape..red radish? I never tried it for this recipe..so hard to tell with confidence... definitely, the shape will not be right for making kimbap...but you can just pickle the red radish with this recipe and eat as a side.. please try it and let us know.. thanks
Is it possible to pasteurize that? Or how long can i storage it in my fridge?
Hi Jakub, I will keep it in the refrigerator for about 2 weeks.
Aeri's Kitchen thanks!
Hi,Aeri, thanks for the recipe.
I am making the turmeric one. Can u pls suggest me in these queries?
:- After 1 week how should I store it? How long can I store it? Though I made it in small amount to check if I like it.
I am thinking to store it in an airtight glass container in refrigerator.can I?
And I am from India, so if I can't obtain daikon radish..then can I use normal white radish? What's the difference betwn them though?
And except black bean noodles and kimbap, with what do u think we can eat it as a pickle? Can it be tried with Indian dishes too?🤔
Yes keep it in a glass container in refrigerator as you said.. you can use normal white radish too.. the flavor and texture are seem slightly different but it should be okay for both of them.. You can make a side dish with it (season the slice with some korean ingredients such as hot pepper powder, garlic, sesame oil, sesame seeds, green onion.. etc).... you can consider it as a pickle.. so you can eat it with any kind of indian dishes..especially meat dish.. I can already picture myself eating it with tandori chicken.. ;) yum~~~
@@aeriskitchen Wow.. 😄 I already made it...and I alone have finished up the 1st batch😁..I almost had it with any foods I had mainly with heavy meals..it was unique and tasty... 😊
I will try to prepare the way you said Aeri, mixing up with the Korean ingredients.
I've to hurry up and make my 2nd batch now😆
daedanhi gamsahabnida
Annyeong 🤗
awesome !!!
thank you for addressing the cancer thing. great recipe!
You are welcome. :) Thanks.
Yes thank you, I didn't know about that. I will do some research about it. I usually buy danmuji from a Korean grocery store but because of the coronavirus lockdown I can't get to the Korean grocery store and I looked for a recipe so I can make it myself. I will continue making my own in future :)
can I use red wine vinegar? Thank you
Oh, sorry but not red wine vinegar ~~
Which one taste better Eommeo nim ? Its so easy tho . Should I eat with rice ??
we normally use it to make it kimbap.. i liked both..but if i have to pick only one.. i will pick the saffron one.
Aeri's Kitchen thanks for your opinion . I'll try the safron one . Bcause i dont like the smell and the taste of tumeric . Lol
Can i use rice vinegar instead of apple vinegar?
Yes you can ~~~ :)