I just made this in 15 minutes and found the directions so easy to follow! Love the research on how different store bought versions are sometimes too sweet, sour or strong in turmeric flavor. Thanks for taking the time to test and find a more balanced version!!
This recipe is amazing! I’ve been wanting to make bibimbap at home so badly but I was disappointed to see literally every pickled radish brand at H Mart either use aspartame or yellow #5 (most of the choices included both). Adding artificial food coloring to a perfectly healthy food just doesn’t make sense to me and seeing how easy this is, I think I’m just gonna make it at home from now on. Thank you again 🥰
OMG PERFECT! I love Korean food but I'm from Turkey and it's really hard to find some stuff to make at home. I was afraid to waste the radish but I'm so glad I tried! It tastes just like the one I ate in a Korean restaurant, unlike the ones sold online, which are awful and too sour. Thank you so much. 🥰
I hate to be one of those people that watch somebody's recipe on something that I don't know how to make and have an opinion but i'm also curious if I reduce the sugar and use Aji-Mirin as opposed to regular rice vinegar. Hmmm. I suppose I should do both batches and make a determinatso.Thanks for this recipe and thanks for the mention on reduction of sugar.
I made this last night and had a taste today and oh yeah this is the stuff, the flavor is spot on. The packaged radish has ASPARTAME and yellow coloring in them so I stopped buying it. Thank you for this wonderful recipe! Im gonna make kimbap now.
I've been making various kimchee recipes and Korean food for years. I love kimbap, but I haven't had access to local danmuji and thought that making it would be a very long process. Thank you for showing me that it can be done in hours/days and not weeks.
I always thought it was yellow by nature. My wife and I love Korean food and since they confuse my wife as Korean I'm glad to say I found a video on making authentic Danmuji . Thank you for all the work you doen for us. God bless 💯🥰🇲🇽
HI!!! THANK YOU FOR MAKING THIS VIDEO WITH THIS RECIPE OF PICKLE... I HAVE A PROJECT THAT MY TEACHER ASK US TO MAKE OUR OWN PIKLES AT HOME AND THEN BRING IT TO THE SCHOOL FOR THE TASTE CHECK!!! THANK YOU SO MUCH THIS VIDEO IS REALLY HELPFUL FOR ME!!!❤❤❤❤
Hi. I have been making this yummy pickle for the past two years and i live it to no end. Tones of tganks fir shareing this incredible recipe with us.😊😊😊💕💕💕💕
Okay I made it 😃, it was so easy to make and the ingredients where also there in my kitchen, i would love to see more of those simple and easy recipes with ingredients that are already in my kitchen 😊
@@chefatulya I would love to see your 김치전 recipe :) or any pancake recipe in general (and do you have any ideas for sauces?) Thank you so much for these videos!❤️
I am so lucky to find your video by chance. I followed your recipe, and damn!!!! It taste soooo nice!!! Moreover, the taste blend so well with the rice. Love it! Thanks for experiementing on the recipe
Amazing!! I've been making my own danmuji for a while now but it never tasted right. This recipe is perfect, thank you! Also, in case anyone can't get mu or daikon radish, kohlrabi or turnips are a good substitute. Just make sure to peel it really well. I find that the taste is very similar to that of mu. Works well in kimchi too :)
I love your recipe as it was easy. Once I have all of the ingredients in hand, I'll give this a shot. I just have few questions. How long can I keep the danmuji in the fridge? And is it important that I use a glass container to keep the danmuji?
As long as you keep the container sanitary, meaning not eating straight out of it & introducing germs into it, it can keep for months because the acidic pickling brine will preserve it. I used a glass container cus I poured hot liquid into it but anything that’s heat proof should be okay. 😊
@@chefatulya First off, I want to say this recipe is absolutely amazing. It is so easy to make, not to mention it is the perfect mix of sweet and sour taste. It is also cheaper for me to make them myself rather than buy them from the store because the closest international market to me is an hour away, and no where near me sells pickled radish. I am lucky that Kroger carries daikon, so it is much easier and cheaper to make it rather than driving to buy it. I do have a couple questions though: For this batch, I put it in pint sized jars that I had sterilized by boiling/steaming them in hot water... Do I need to store them in the fridge or can they sit out on the counter? Also, what is the shelf life for an unopened container and an opened (one I am already using) container? This is the 2nd time I have made them. The first time I made them they were gone in less than 2 weeks, so it was never an issue on how long they can keep for.
Hello. What is the reason for bringing the mix to a boil? Also, how long should it be on the heat for? Is it all to help dissolve the sugar salt and tumerac? If so, should you wait until it is completely dissolved before putting it in the container with the radish?
I have 2 silly question?... (I know they can eaten in hours after assembled.) How many days should they sit, untouched...😄 before giving any jars away? How long will these keep in the fridge? (That's providing there is even a piece left after 3 ok 4 days. 😆) Thanks for the recipe .
Korean here that made this recipe yesterday and I must say it is better then the packaged ones in the store (1st time ever making it) . You can eat this pretty much right away. Few hours is better. This is not fermented so it not going to get funky like fermented kimchi. Can’t tell you how long it stays good but I’ve kept store bought ones for months. I just made a small batch with just 1 daikon. So easy to make that I will keep it small. I live in Indiana so fresh ingredients are hard to come by but I’m able to get daikon so I will make it often. Hope this helps.
I'm not sure if you've mentioned this in the video but can i substitute rice vinegar with heinz white distilled vinegar? Maybe i should add some sweetener to the vinegar. What do you suggest?
Hi!! Yes you can definitely substitute with regular vinegar. You might want to reduce the amount by about 25% because regular vinegar is usually more acidic than rice vinegar. You can always add more if you feel like you need more acidity. I hope this helps!!
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
Hi! I’m not so sure as I don’t have much experience with Annatto seeds, but if you feel like it won’t meddle with the flavor, I don’t see why not? The color might be a bit more orangish yellow but that might be pretty too.
Your Danmuji looks really good and so crunchy. But do you put the boiling mixture juice into the glass container? No need to cool down? What if the radish gets cooked because it is so hot? It was bit confusing and could you please let me know more specifically? Thank you, Chef.
Yes you can use white vinegar. You might need to adjust to taste since it’s a bit more powerful than rice vinegar. I like using organic sugar since it’s guaranteed vegan here in the USA.
Hi! As long as you keep your container clean, this can last in the fridge for several months. This means not eating straight out of the container & using clean utensils to take them out when you wanna eat them.
Thank you. Although I am a vegetarian and not vegan but Your dishes motivates me to make Korean food with confidence. Earlier I thought Korean food is all about meat and sea food but now I can confidentiality make and eat Korean dishes. Thanks. Keep motivating us with your channel and vegan food. Happy 추석 💞💝💕💞💞💞💝💝👏🙏🙏🙏😘😘😘😘😘
@@chefatulya Okay I have both apple cider and white vinegar and I made it with both that too Yesterday itself as soon as I watched it. Everybody liked it too, I shared a jar with my friends. Thanks a lot for your amazing recipe. I'm so glad that I subscribed yesterday, I'll watch more of your videos in the future, Thanks a lot 😊. I'm not bluffing, I really mean these words 😊😊. I actually buy radish a lot just because of its leaves that my Bunny loves to eat a lot and the rest radish I sometimes consume but you know how much can one person eat, but after seeing this recipe I'm so happy, now I can have sides all the time with my rice, no need to even buy pickles from the store.
@@raymondmarquez1749 Happy to hear that you loved the recipe. Thanks for sharing your experience. Yeah, this is a staple recipe for me too. Such a great side dish especially with noodles. :-)
It can be stored in the fridge for several months. The only thing is the container has to be kept sterile, so only use clean utensils to take out each time.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
As an Indian I'm so glad I have all the ingredients already to make this. It's a small thing but it makes me happy😅
That’s perfect! I hope you enjoy the recipe 😊
Ikr 🥲
Can I use vinegar because I don't have rice vinegar?
I just made this in 15 minutes and found the directions so easy to follow! Love the research on how different store bought versions are sometimes too sweet, sour or strong in turmeric flavor. Thanks for taking the time to test and find a more balanced version!!
YW!! I'm so happy to hear that you enjoyed the recipe. Now you gotta make jjajangmyun to eat with this!!
Thanks for sharing the recipe...may i know when to pour the boiled vinegar into the container? Do you pour it straight from heat?
This recipe is amazing! I’ve been wanting to make bibimbap at home so badly but I was disappointed to see literally every pickled radish brand at H Mart either use aspartame or yellow #5 (most of the choices included both). Adding artificial food coloring to a perfectly healthy food just doesn’t make sense to me and seeing how easy this is, I think I’m just gonna make it at home from now on. Thank you again 🥰
OMG PERFECT! I love Korean food but I'm from Turkey and it's really hard to find some stuff to make at home. I was afraid to waste the radish but I'm so glad I tried! It tastes just like the one I ate in a Korean restaurant, unlike the ones sold online, which are awful and too sour. Thank you so much. 🥰
I made the recipe and It’s amazing ! I just reduced the sugar by 1/8 a cup and used white vinegar it turned out delicious!😊
I hate to be one of those people that watch somebody's recipe on something that I don't know how to make and have an opinion but i'm also curious if I reduce the sugar and use Aji-Mirin as opposed to regular rice vinegar. Hmmm. I suppose I should do both batches and make a determinatso.Thanks for this recipe and thanks for the mention on reduction of sugar.
Would it be ok to use Apple cider vinegar in place of Rice vinegar ? I hope it won't spoil the authentic taste of Danmuji
I made this last night and had a taste today and oh yeah this is the stuff, the flavor is spot on. The packaged radish has ASPARTAME and yellow coloring in them so I stopped buying it. Thank you for this wonderful recipe! Im gonna make kimbap now.
So happy to hear that you loved this recipe! I just made kimbap tonight too! 😍
I've been searching for a recipe for this forever & couldn't find it, thank you!!! I'm going to make this tonight
YW! Hope you enjoy the recipe 😊🙏
I've been making various kimchee recipes and Korean food for years. I love kimbap, but I haven't had access to local danmuji and thought that making it would be a very long process. Thank you for showing me that it can be done in hours/days and not weeks.
YW! Happy to hear that you loved this recipe. Yes, homemade danmuji can be really easy to make and taste so much better than store bought. 😊
Thank you! I love this so much but live hours away from a korean market. So to be able to make it at home is.amazing
This recipe is just right. Easy to follow and tasty!
I love the fact that you didn't use a huge amount of salt. This also looks so simple.
I was married to a korean 17 years. This is one of my favorite parts of the side dishes at a meal. Whole and black garlic.
This is honestly my FAVORITE 단무지 recipe. Super good. Thank you!
I always thought it was yellow by nature. My wife and I love Korean food and since they confuse my wife as Korean I'm glad to say I found a video on making authentic Danmuji . Thank you for all the work you doen for us. God bless 💯🥰🇲🇽
This technically isn't authentic korean food, since it's japanese
My uncle use to make this ... takuwan (Japanese), I remember it taking hours / days and a cast of thousands. Good job Thanks.
YW! This recipe is so easy & tasty! 😊
HI!!! THANK YOU FOR MAKING THIS VIDEO WITH THIS RECIPE OF PICKLE... I HAVE A PROJECT THAT MY TEACHER ASK US TO MAKE OUR OWN PIKLES AT HOME AND THEN BRING IT TO THE SCHOOL FOR THE TASTE CHECK!!! THANK YOU SO MUCH THIS VIDEO IS REALLY HELPFUL FOR ME!!!❤❤❤❤
Hi. I have been making this yummy pickle for the past two years and i live it to no end. Tones of tganks fir shareing this incredible recipe with us.😊😊😊💕💕💕💕
Aw so glad that you are loving the recipe!!
I like the historical background. Great channel !!!! Thanks for sharing!!!
Thank you!!
I just made it today and can’t wait to try it! Thank you for the recipe. Can you make the pickle ginger recipe ? 😊
YW! I hope it turned out well. Pickled ginger would be a good one since the store bought ones have so much chemicals.
My mom in law use to make this many many years ago.... ant wait to make it....
Awesome!! Yeah, it’s so worth it to make it at home 😊
Okay I made it 😃, it was so easy to make and the ingredients where also there in my kitchen, i would love to see more of those simple and easy recipes with ingredients that are already in my kitchen 😊
I just found you. I’m still a baby vegan and finding your channel really helped me! Thank you so much :)
YW! That’s amazing that you’re taking this step forward. Let me know if you ever have any recipes you’d like to see on this channel. 😊
@@chefatulya I would love to see your 김치전 recipe :) or any pancake recipe in general (and do you have any ideas for sauces?)
Thank you so much for these videos!❤️
@@lejenni7591 김치전 sounds like a great idea! I'll add that to the list. :-)
Thank you for sharing the recipe. Gratitude to your dedication and love for making delicious vegan foods.
YW! Thank you for watching my videos! :-)
1 cup of rice vinegar
1 1/2 of water
1/2 cup of sugar
2 teaspoons of salt
+1-4 tsp turmeric
Made it yesterday and tried some today. SO YUMMY!!! Thank you so much for the recipe, I am so happy I found your channel :)
YW! Happy to hear that you loved the recipe! 😍
How does it taste tho? What kinda taste does it have?
I don’t really like regular pickles, but pickled jalapeños and danmuji and kimchi are my favorites!
Those are some of my favorites too! 😍
This is the easiest and simplest danmuji 의 recipe i can find. Let's try let's try.. I'll be back 👍
I have tried all the recipes like you did and I didn’t like it. And then your recipe is perfect!!! Thank you much 😋💕
YW! Thanks for sharing your experience. Happy to hear that you loved the recipe! 😊🙏
you’re killing it!!! gonna try kimchi and this
Thank you!! Yeah this one is too easy not to try!
I am so lucky to find your video by chance. I followed your recipe, and damn!!!! It taste soooo nice!!! Moreover, the taste blend so well with the rice. Love it! Thanks for experiementing on the recipe
YW! Glad to hear that you loved the recipe. Thanks for sharing your feedback. 😊🙏
Amazing!! I've been making my own danmuji for a while now but it never tasted right. This recipe is perfect, thank you!
Also, in case anyone can't get mu or daikon radish, kohlrabi or turnips are a good substitute. Just make sure to peel it really well. I find that the taste is very similar to that of mu. Works well in kimchi too :)
Amazing! I'm happy to hear that you loved this recipe. I love this homemade danmuji so much too. Thanks for the ideas on substitutions! :-)
I made it with kohlrabi (first the turmeric was verrrry overpowering) and now i made it w this recipe! I think the radishes taste the same
I love your recipe as it was easy. Once I have all of the ingredients in hand, I'll give this a shot. I just have few questions. How long can I keep the danmuji in the fridge? And is it important that I use a glass container to keep the danmuji?
As long as you keep the container sanitary, meaning not eating straight out of it & introducing germs into it, it can keep for months because the acidic pickling brine will preserve it. I used a glass container cus I poured hot liquid into it but anything that’s heat proof should be okay. 😊
@@chefatulya First off, I want to say this recipe is absolutely amazing. It is so easy to make, not to mention it is the perfect mix of sweet and sour taste. It is also cheaper for me to make them myself rather than buy them from the store because the closest international market to me is an hour away, and no where near me sells pickled radish. I am lucky that Kroger carries daikon, so it is much easier and cheaper to make it rather than driving to buy it. I do have a couple questions though:
For this batch, I put it in pint sized jars that I had sterilized by boiling/steaming them in hot water... Do I need to store them in the fridge or can they sit out on the counter? Also, what is the shelf life for an unopened container and an opened (one I am already using) container? This is the 2nd time I have made them. The first time I made them they were gone in less than 2 weeks, so it was never an issue on how long they can keep for.
@@moonfanaras They NEED to be stored in the refrigerator NOT on the bench/counter.
So simple and so health food. We can't find like this 단무지 in any market.
Thank you!! I agree!!
Thank you for your great video on danmuji
YW! 😊
Thx for your advices !!! I'm GONNA try to do my danmuji n'y myself now !!! Gamsahabnida 💜 !!!
YW!! Yes it’s so much better tasting than the store bought ones
I am making this today. Thank you for the recipe!
YW! Best of luck! 🤗
Nice & simple, will give this a try. Thank you
Yay!! YW! You won’t regret it making it. 😊
Thank you for sharing this recipe!
Just love! Tks fron Brazil ;)
Thank you!
Great a recipe that's quick and looks exactly what I was looking for. How long does it last in refrigerator? Thank you 😊 😋
It would last a L O N G time due to the vinegar/sugar - months!
Thank you for your recipe ! Just tried it this morning. Btw could you tell us where you got your glass container. Love it , thanks
YW! Thanks for trying out the recipe. 😊 This glass container is super old, so I can’t remember where I got it from…
Hello. What is the reason for bringing the mix to a boil? Also, how long should it be on the heat for? Is it all to help dissolve the sugar salt and tumerac? If so, should you wait until it is completely dissolved before putting it in the container with the radish?
Great recipe. For how many days can I store Danmuji in fridge? Thanks
It stores pretty much indefinitely as long as the container is sterile and clean
Great video, I'm hooked on Pickled Radish gonna start doing my own but I only have Korean brown rice vinegar, can I use this?.
Thank you!! I think brown rice vinegar should work. You might have to might slight adjustments to taste.
Thanks for sharing your recipe. Can I put salt on the radish to remove excess water?
I can't wait to give this a try!!!
Please do!! 😊
Great recipe. Gonna make it and make some chicken gimbap next week.
Thank you for this recipe! Do you think I could use honey instead of sugar?? Also how long will it be good in the fridge?
Exactly what I was looking for😍
Hi ! I’ve been following your step and im so excited to taste it tomorrow
But i dont use rice vinegar cause idont have lol
Yay!! Yeah it gets better and better as it sits in the fridge. Regular vinegar should be just fine too. Let me know how it tastes!!
@@chefatulya OMG ! The sweet and salty danmuji tasted so perfect i dont even use blackpapercorn And i like it THANK YOU SO MUCH! ❤️🥺
Thank you! Gonna make this today.
Will try!!! Thank youuu
YW! 😊🙏
After watching many videos on this , I made your recipe. I’m curious as why you did not let the radish sit in salt first to get rid of water ?
My local grocer sells daikon radish. I have all other ingredients. 😊 How long will this last in the refrigerator? Kamsamida!
It can last for mooooonths! As long as the container and all the utensils that touch it are clean
O wow this mixture is very similar to making the perfect sushi rice 😊
hi thank you for the video, i don’t have rice vinegar can i use white vinegar or apple vinegar? does it change the whole flavour?
White vinegar or apple cider vinegar both work!
Thank you! I'm gonna make this;)) ☺️
Amazing! Let me know how it goes!!
What kind of salt? Kosher? Diamond crystal? Morton’s? I ask bc not all salts are the same. Great video!
Thank you!! I usually use sea salt but any of them will work
I have 2 silly question?...
(I know they can eaten in hours after assembled.)
How many days should they sit, untouched...😄
before giving any jars away?
How long will these keep in the fridge? (That's providing there is even a piece left after 3 ok 4 days. 😆)
Thanks for the recipe .
Korean here that made this recipe yesterday and I must say it is better then the packaged ones in the store (1st time ever making it) . You can eat this pretty much right away. Few hours is better. This is not fermented so it not going to get funky like fermented kimchi. Can’t tell you how long it stays good but I’ve kept store bought ones for months. I just made a small batch with just 1 daikon. So easy to make that I will keep it small. I live in Indiana so fresh ingredients are hard to come by but I’m able to get daikon so I will make it often. Hope this helps.
@@Smartertoday-o9p
Yes, thank you. 👍🏻
Hi! Thanks for the video! How long can we keep the danmuji in the fridge?
YW! It can store for many months as long as the container and utensils used are clean and sterile.
Must be stored in the refrigerator
If don't have access to korean nor daikon radish; what other kind of radish/radishes would you recommend to substitute with?
I'm not sure if you've mentioned this in the video but can i substitute rice vinegar with heinz white distilled vinegar? Maybe i should add some sweetener to the vinegar. What do you suggest?
Hi! Yes, you can substitute with regular white vinegar. You might need to add a little bit more sugar and adjust the recipe to taste. :-)
i cannot wait to get loads of white radish and use your recipe! how long will this keep in the fridge? providing i don't eat it all straight away :)
Awesome! As long as you keep the container sterile and clean, it will keep for a while, even up to months. 😊
I dont have rice vinegar, may i change into just regulat one? How much does it need
Hi!! Yes you can definitely substitute with regular vinegar. You might want to reduce the amount by about 25% because regular vinegar is usually more acidic than rice vinegar. You can always add more if you feel like you need more acidity. I hope this helps!!
Using Tumeric powder as a substitute is brilliant!
We don't have any daikons where I live (we might get them stocked once at harvest but that's it), can red radishes be used for Danmuji??
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
Hi! A heat safe plastic container should be okay. I used glass because I was pouring hot liquid into the container.
Hello. Can I use annatto seeds as an alternative to turmeric? I think it won't meddle with flavor more than turmeric.
Hi! I’m not so sure as I don’t have much experience with Annatto seeds, but if you feel like it won’t meddle with the flavor, I don’t see why not? The color might be a bit more orangish yellow but that might be pretty too.
Your Danmuji looks really good and so crunchy. But do you put the boiling mixture juice into the glass container? No need to cool down? What if the radish gets cooked because it is so hot? It was bit confusing and could you please let me know more specifically? Thank you, Chef.
No need to cool it down. You can pour it right over. You do have to cool it down after you pour it before popping it in the fridge. :-)
@@chefatulya Thank you so much, Chef. I like the way you chew your Danmuji so crunchy sounding and your wiggling action is so cute.
@@brighteronehonda4103 YW and thank you! :-)
Can i reuse the liquid after we finished the dan muji?
Can we use apple cider vinegar in place of rice vinegar?
Can we use the regular vinegar??
Yes! It’s slightly stronger than rice vinegar so you may need to make slight adjustments to taste
After 24 hours is done, do I drain the vinegar mixture or do I store it in the liquid?
Store it in the liquid
I'm gonna try making this!! but I was just wondering if I can use normal white sugar? or is it very important that its organic cane suger?
Yes you can use white vinegar. You might need to adjust to taste since it’s a bit more powerful than rice vinegar. I like using organic sugar since it’s guaranteed vegan here in the USA.
thank you !!
You're welcome!!
Can I also use other vinegars? Like Apple vinegar?
Hi! Yes regular white vinegar or apple cider vinegar works
Thanks. How long we can preserve them after making? Days or month?👍
Hi! As long as you keep your container clean, this can last in the fridge for several months. This means not eating straight out of the container & using clean utensils to take them out when you wanna eat them.
Thank you. Although I am a vegetarian and not vegan but Your dishes motivates me to make Korean food with confidence. Earlier I thought Korean food is all about meat and sea food but now I can confidentiality make and eat Korean dishes. Thanks. Keep motivating us with your channel and vegan food. Happy 추석 💞💝💕💞💞💞💝💝👏🙏🙏🙏😘😘😘😘😘
@@sumanyaduvanshi5962 Aw! YW! Luckily Korean food has a wide variety of vegetable based dishes that can easily be turned vegan/vegetarian. :-)
Love it
Nice
Hey so the parts that you listed is for how many lbs or ounces of daikon?
Do i have to used rice vinegar any option
Atulya is like an Indian name ❤❤
Yes! It’s Sanskrit 😊
@@chefatulya 😊😊
I tried this recipe. But I feel like the smell of the rice vinegar too strong. Can I reduce the rice vinegar to half or 3/4 cup? Will it work?
I don't have rice vinegar, can I use any other vinegar?
Yes! You can use regular white vinegar or apple cider vinegar
@@chefatulya Okay I have both apple cider and white vinegar and I made it with both that too Yesterday itself as soon as I watched it. Everybody liked it too, I shared a jar with my friends. Thanks a lot for your amazing recipe. I'm so glad that I subscribed yesterday, I'll watch more of your videos in the future, Thanks a lot 😊. I'm not bluffing, I really mean these words 😊😊. I actually buy radish a lot just because of its leaves that my Bunny loves to eat a lot and the rest radish I sometimes consume but you know how much can one person eat, but after seeing this recipe I'm so happy, now I can have sides all the time with my rice, no need to even buy pickles from the store.
can re-use the pickling juice for the new batch? or do i need to make a new one? thanks
As long as you keep it super clean & sterile, you can reuse probably 1 more time
thank you. i made it yesterday and its so good. i eat the first batch and now im making another batch.,
@@raymondmarquez1749 Happy to hear that you loved the recipe. Thanks for sharing your experience. Yeah, this is a staple recipe for me too. Such a great side dish especially with noodles. :-)
i keep eating it everyday. and im going to make a bigger batch next time. thanks for sharing your recipe
Do you know how long it will last refrigerated :)?
It can last for several months as long as you keep the container clean and only use clean utensils to take them out.
Can you give me idea, if there is no rice vinegar, can I just use common vinegar or lemon?
Hi! You can just use regular vinegar. I would skip the lemon.
Can I substitute rice vinegar for apple cider vinegar? Or is this recipe better with rice vinegar?
either would work :)
Does it have to be sugar free rice vinegar
Nope. You can use the one with sugar. You might need to adjust the sugar amount in this recipe though.
Can I use the radish available in my region?😅
Yes! Any type of radishes can be pickled
Do you have to store it in a glass container or is plastic okay?
I just finished this.. I used white vinegar
How long can it last in the fridge?
How long will it store in the fridge?
Is there is a time period for how long i can store and regularly eat it?
It can be stored in the fridge for several months. The only thing is the container has to be kept sterile, so only use clean utensils to take out each time.
how long can you keep it in the fridge, I made a huge batch; so I am worried if it goes bad LOL Thanks
It will keep for months in the fridg
Can I use lemon juice instead of vinegar ?
Thanks for the question. I would recommend no and would definitely use some sort of vinegar.
Hello! I am in a calorie deficit and i was wondering how many calories are in this? Also how long does it last in the fridge?
I’m not sure about calories. Danmuji can last for several months in the fridge as long as it’s kept clean.
i have coconut vinegar can i used
1 cup rice vinegar
1 1/2 water
1/2 sugar
2 tsp salt
1/4 tsp turmeric