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Vegetables from Korea

Danmuji (Korean yellow pickled radish)단무지

Danmuji is the Korean form of Japanese takuan. In the traditional method, Japanese-type radish is sun-dried until it bends, then buried in salt and rice bran to ferment and mature. Most danmuji sold today is instead steeped in a salt or sugar solution, and some is steeped in a liquid with sweeteners, acids and colour.

A short entry: the sources we found record only what is said here about Danmuji itself.

Short entryVegetables

Recipe

No fixed amounts recordedNo source read gives amounts for either method.
Japanese-type radish (왜무)[kowiki]
Salt and rice branTraditional method[kowiki]
Salt or sugar solution with sweeteners, acidulants, seasoning and colouringModern method[kowiki]
Start
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What changes: The radish dries in the sun until it is soft enough to bend by hand

Step 1 of 3
Sun-dry the radish until it bends by hand
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Danmuji is the Korean form of Japanese takuan. In the traditional method, Japanese-type radish is sun-dried until it bends, then buried in salt and rice bran to ferment and mature. Most danmuji sold today is instead steeped in a salt or sugar solution, and some is steeped in a liquid with sweeteners, acids and colour.

What makes this one different

Danmuji is takuan made in Korea; most danmuji sold today is steeped in a salt or sugar solution, and its texture and taste differ from the traditional bran-cured radish.

Related ferments

Variants

  • Danmuji kimchi (단무지김치)A kimchi made from danmuji; listed once in Lee and Lee 1990.

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [kowiki] Korean Wikipedia, 단무지 (traditional and current methods), read 2026-10wiki
  2. [LL1990] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322paper