Mu Jangajji – Pickled Daikon

Pickled Daikon slices are great as a snack, as a ban chan dish, or added to kimbop and leaf wraps..


2 pounds fresh Daikon Radish

2 teaspoons salt


2 1/2 cups rice vinegar

1 cup sugar

1/2 cup broth


1/2 cup water

1/2 ounces dried kombu (kelp)


Where to Buy
Taylor Stainless Steel Analog Kitchen Scale
Brifit Digital Kitchen Scale, 500g/ 0.01g Mini Pocket Jewelry Scale
MUELLER Digital Kitchen Mechanical Scale
Etekcity EK5150 Digital Food Kitchen Scale for Cooking and Dieting
OXO Good Grips Stainless Steel Food Scale


Wash fresh Daikon in cold water.

If needed, remove the skin with a vegetable peeler.

Shave or slice the Daikon cross wise into “poster paper” thin slices.

Place the sliced Daikon into a bowl, add salt, and mix well.

Let stand about one hour.


Bring water to a boil and add the kombu.

Reduce heat to medium low and simmer for fifteen minutes.

Sterilize a jar or other lidded container (large enough for about 3 cups) in a boiling water bath for about three minutes.


Remove Kombu from broth and discard.

Add vinegar and sugar to the kombu broth.

Increase heat to medium and sitr until sugar is completely dissolved.

Continue heating until marinade just begins to lightly boil.

Remove from heat.

Final Mix

Transfer Daikon to a strainer and press out excess moisture.

Place into the sterile container and add hot marinade.

Stir gently and let cool.

Cover and refrigerate.

Daikon slices will be ready to eat in 48 hours.