Korean Yellow Pickled Radish (Danmuji)

Steps

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1. 1
   Prepare the daikon: wash thoroughly in cold water, trim the root and remove brown spots, then air-dry in a basket for three days until flexible.
   ≈1:18
2. 2
   Place dried gardenia fruit in a plastic bag and crush it with a mallet, then add to water.
   ≈2:29
3. 3
   Cut the prepared daikon into evenly-sized sticks, slightly narrower than the width shown, using about four pounds total.
   ≈3:01
4. 4
   Boil the daikon in the gardenia water over medium-high heat for about 20 minutes until the radish turns deep orange in color.
   ≈4:08
5. 5
   Drain the cooked daikon and let the cooking liquid cool. Measure out about one-third cup and top up with water to reach one cup total.
   ≈4:28
6. 6
   Add one-quarter cup salt, one-third cup turbinado sugar, and one-third cup white vinegar to the liquid. Stir well to combine.
   ≈4:51
7. 7
   Stir in the rice bran for flavor. Place one gardenia fruit at the bottom of the container, then add the daikon and brine mixture.
   ≈5:19
8. 8
   Wrap the remaining gardenia fruits in cheesecloth, tie into a pouch, and place inside the container.
   ≈5:52
9. 9
   Double-bag the container with plastic bags and a zip-lock bag, seal tightly, and refrigerate for 24 hours.
   ≈6:38
10. 10
    After 24 hours, open the container and gently massage the daikon through the bag to mix evenly with the brine.
    ≈7:11
11. 11
    Return to the refrigerator and store for one month. Every other day, remove and massage the radish bag gently to ensure even fermentation and color absorption from the gardenia pouch.
    ≈8:09
12. 12
    After one month, check the finished danmuji. It should be firm, yellow, crispy, and have a balanced salty, sour, and sweet taste. Cut into desired shapes and use in gimbap or other dishes.
    ≈8:56