Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator.
This is an easy Korean pickle danmuji recipe that is great as a side for low carb and keto meals. To make the brine, add the liquids to a saucepan and bring to a low boil. Dissolve the sweetener in the hot liquid. Add the turmeric, salt, garlic, and bay leaf. Allow the ingredients to simmer on low for 3 minutes.
Stuff as many slices of daikon radish as you can into a large mason jar or 2 smaller mason jars (such as these glass mason jars ). Fill it to the top of the shoulder, under where the screw top lines start. Add the vinegar, sugar, salt, water and chiles (if using) to a small saucepan and heat until the sugar and salt are dissolved.
A Korean radish, also known as a joseon radish is shorter, and fatter than a daikon. It has a pale green coloring that starts at the top and goes halfway down the radish, while the rest is white. It has a stronger flavor and a more dense flesh. Daikon radishes, on the other hand, are longer, and skinnier.