[단무지] How to make Danmuji - Korean Yellow Pickled Radish - Acar Lobak Kuning Korea - 아줌마 Ajumma
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- Опубліковано 16 кві 2020
- Annyeonghaseyo!
I'm Ajumma!
Simple and delicious meals and drinks here in our channel.
Ajumma would loves to share the recipes to make our belly stay happy!
Red Pickled Radish Recipe
- 500 grams / daikon radish
- 1 pcs / bit radish (small size)
- 1/4 cup / sugar
- 1 tbsp / salt
- 1/2 cup / vinegar
- 2 cups / water
Yellow Pickled Radish Recipe :
- 500 grams / daikon radish
- 1 tsp / turmeric powder
- 1/4 cup / sugar
- 1 tbsp / salt
- 1/2 cup / vinegar
- 2 cups / water
Store in room temperature for a day maximum and then keep in refrigerator.
You can enjoy tasty danmuji 1~2 weeks approx.
Happy Watching!
Music:
Hovering Thoughts by Spence
Licensed by UA-cam Audio Library
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감사합니다 - Thankyou - Terimakasih
#DIATV #ASMR #ajumma - Навчання та стиль
Radish pickles is so nice to eat and crunchy..even it smells stinky but very good to eat and gives appetite..
This video is the simplest and easiest to do compared to other videos which is so complicated. I can do this dish now. Thanks for this video. ❤️
Annyeonghaseyo!
Thank you so much ^^
Thanks for sharing
I love your channel! Please keep going with more recipe and good luck!
Annyeonghaseyo!
Thank you so much! See you soon on our next video ^^
간단하고 멋진레시피감사합니다^^
꼬들단무지 만드는 타레시피 도전해보고 간이안맞아 바로잡는다고혼났는데 이레시피는간단해서 정말맛잇겠어요. 조만간 시도해보겠습니다 감사합니다^^
안녕하세요~ 너무 감사합니다 ^^ 다음 비디오에서 뵈요.
I know it's obvious but still wanted to mention that in the description box you mistakenly put radish instead of beets for the red colored recipe. Thank you very much for your recipe as well, so simple and yet delicious! I used regular small round radishes, since I don't have easy access to those big radishes, along with carrots and your recommended beets. In the boiled vinegar pickle I also added some peppercorns and a few bay leaves. It's so tasty!! Thank you!
Annyeonghaseyo! Thank you so much for the reminder ^^ adding peppercorns and bay leaves also delicious I believe, I would love to try them as well. Thank you so much!
Amazing
Annyeonghaseyo! Thank you ^^
This is much simpler than others that I have seen. How long can I keep it in the fridge for ? 감사합니다 💜
Annyeonghaseyo!
Thank you so much ^^ you can keep danmuji for a week in the fridge. 감사합니다
Hi.. thank you fir the video. I'm about wanna try to make this recipe, but I only have rice vinegar, can I change it with it for the vinegar?
Thank you
Annyeonghaseyo! Thank you for watching ^^ yes any kind of vinegar will be fine
from TURKEY hello very delious i like your video
Annyeonghaseyo! Thank you so much ^^
Mudah ternyata 😂
I have the 1 I buy from the shop, how do you store the danmuji after it has been opened? There is little liquid it came with.
Annyeonghaseyo!
For the longer storing, you can remove the water and add (1 cup of water, 1/3 cup of vinegar, 1/2 cup of sugar) after the sugar dissolves, put drained danmuji and marinate. You can enjoy it up to 1 month. Or you can make danmuji muchim (drain 100-150grams danmuji from water, add 1 tbsp sugar, pinch of salt, 1 tbsp of vinegar and 1 tbsp of sesame oil. Hope this will be helpful ^^
ua-cam.com/users/shortsxRSiCxWdkM4?feature=shareh
i will madeeeeeeee
Annyeonghaseyo! Thank you for watching ^^ hopefully you succeed
Use this recipe dan tahan selama 3 bulan 😍 sedap sangat
Salam dari 🇲🇾
Annyeonghaseyo! Terimakasih banyak ^^
Can I put in into jars and then pasteurize it so it lasts longer outside the fridge?
Annyeonghaseyo! For radish pickle will be last longer about 3 days to a week for better taste. If longer than that the radish will be too sour to consume ^^ thank you!
This music is so dramatic 😂😂
would this work for regular korean radish/mu instead of daikon?
Annyeonghaseyo! It will both work, but daikon only needs few hours to be able to consume because the texture is softer than Korean radish ^^ thank you!
can i use food coloring ? because we don't have beetroot in our country
Annyeonghaseyo! Yes for sure ^^ thank you
Can I leave it outside the fridge for more than a day? 3 or 4 days and then put it in the fridge?
Annyeonghaseyo!
The best way to keep outside fridge is a day ^^ if more than a day danmuji taste will be more sour and taste bitter. Thank you.
Thank you so much for the recipe. Do you cool off the water completely before pouring it over the radish or no? And one more question. Does turmeric not give its taste to the finished product? I know that initially danmuji is done with some yellow flowers. They're used for the colour. But turmeric is a spice. It has its taste. Doesn't danmuji made with it taste different? Thank you so much in advance.
Annyeonghaseyo! For fastening the pickle to be ready to consume its better to use warm water ^^ light measurment of tumeric powder won't change the taste of danmuji. Thank you so much ^^
@@ajumma2610 Thank you so so much! 😍
Teeimakasih recipeenya Mba.
Simpel sekali. Kalau boleh tanya, cuka yg dipakai merek apa ya?
Annyeonghaseyo! untuk cuka, ajumma pakai cuka dixi ^^ terimakasih
I love this recipe. It's so easy to make. I have a question. What do you do with the leftover broth? I feel so bad throwing it away.
Put some more radish in it and reuse it
Generally speaking, you can reuse the brine from refrigerated pickles 2-3 times. :) you just can’t reuse the brine from canned/shelf stable pickles and expect it to still be shelf stable. As long as it’s kept refrigerated it should be fine, just watch out for changes in the clarity (if it’s suddenly cloudy, that’s a sign that things are getting a bit funky).
Hai mau tanya, kalau pakai kunyit utk coloring apakah berasa rasa kunyitnya? Atau hilang sama sekali krn cuka, gula dan garamnya? Krn kebetulan krg suka sama kunyit.
Annyeonghaseyo!
Untuk kunyit bisa diganti dengan bubuk kunyit 1/2sdt dan jika tidak dapat menggunakan bubuk kunyit bisa digantikan dengan pewarna makanan 3-5 tetes ^^ terimakasih.
Can I reuse or add more radish to the same broth, if the pickles get's over?
Annyeonghaseyo! Thank you ^^ you may reused once but you have to add a little bit more salt and sugar
Heloo.. I want to know, how is the taste?
Dinda Ayu Nirmala a little bit sweet, sour and fresh
what kind of vinegar should we use?
Annyeonghaseyo! You can use any brand of vinegar ^^ thank you!
Buah bit hanya untuk pewarna (merah) ?
Apakah bisa buah bit nya ikut dimakan?
Channel ini sangat menginspirasi... auto like & subscribe 😍
Terima kasih 🙏
Annyeonghaseyo! Betul saya hanya pakai untuk pewarna saja. jika terlalu banyak akan mengubah rasa acarnya ^^ terimakasih sudah menonton
How long does it last? Do I empty the water after its duration or leave it?
Annyeonghaseyo!
You can keep in the fridge for a week for better taste and maximum 2 weeks. Danmuji must be marinade with the water ^^ to keep the taste.
Hi! Does anyone know if using beetroot changes the flavour of the radish?
Annyeonghaseyo! Yes it will gives the beetroot scent, I do like the give 2 or 3 slices to not overpower the beetroot scent. Thankyou ^^
Why storebat romm temp for 2-3days first then refrigerate?
Annyeonghaseyo ^^ if you use the boiling water it can be use right away and chill in the fridge. But if you do use not boiling water you might need to store in room temperature at least 6-12 hours to make it absorb to the veggies 🙏 thank you.
Thank you for the video! Do you use white vinegar or another type like rice vinegar for these?
Annyeonghaseyo! I did use white vinegar ^^ thank you
Hello, could u tell me how much is 1 cup in gram?
Annyeonghaseyo!
For 1/4 cup of sugar will be 50grams. And 1/2 cup of vinegar will be 125ml ^^ Thank you.
Is it ok to food colour use in cakered instead of the red redish
@@greentea4152 annyeonghaseyo!
Yes sure ^^ food coloring also suitable for making danmuji. Thank you
What kind of vinegar is used here?? Rice vinegar or regular vinegar?
Annyeonghaseyo! Thank you for watching ^^ I used white rice vinegar
What kind of vinegar?
Annyeonghaseyo!
Rice vinegar is most suitable one ^^ thank you.
Hi mam, am from India, can I use Indian radish for this recipe? Here we get small size of radish, that's why am asking,
Annyeonghaseyo!
Yes sure, but you may cut the radish more thicker for crunchy texture ^^ or different cut will be good too. Thank you.
@@ajumma2610 thank you so much mam😍
I've been making this kind of recipe with the regular small round radishes and they come out great every time
@@natsam1883 😍😍yes.... I too tried this... It came out very tasty 😋😋👌👌👌👌👌
Can i use chinese radish?
Annyeonghaseyo!
Yes sure ^^ just make sure the radish firm enough. Thank you
Is it common to not peel the radish or its just how you do it?
Annyeonghaseyo! I didn't peel the radish to keep the radish in shape and give crunchy texture ^^ thank you!
Instead of tumeric, saffron can be used as well am I right?
Annyeonghaseyo! Saffron will definitely works ^^ Thank you for watching. Gamsahamnida~
May i know how much water do we need? Thank you
Annyeonghaseyo!
For 500 grams radish, we need 2 cups water. Thank you ^^
may i know, 1 cup water at ml hoq much?
@@berrilbimaryam7862 annyeonghaseyo!
For 1 cup of water is about 250ml ^^ thank you.
@@ajumma2610 ah, thankyou so much.
Saya telah mencoba resepnya, tapi saya tidak suka bau lobak yang menyengat. Apakah dan muji berbau menyengat?
Annyeonghaseyo! Untuk mengurangi bau pada lobak yang menyengat bisa dikurangi takaran cuka diresepnya ^^ terimakasih
ka, apa penggunaan turmeric powder disini mempengaruhi rasanya?
Annyeonghaseyo! Untuk pemakaian bubuk kunyit tidak mengubah rasa ^^ Terimakasih
Can I use red cabbage instead of beetroot?
Annyeonghaseyo!
Yes for sure ^^ red cabbage also suitable for pickles and taste good. Thank you.
I don’t think it gives color tho, does it?
when leaving it on room temperature, do i have to put the lid on? or nah?
Annyeonghaseyo!
You may put the lid on ^^ to keep the danmuji fresh. And a day after don't forget to keep in the fridge. Thank you
Would it be okay not to peel the radishes?
Annyeonghaseyo ^^ yes sure it will be fine too
Engga dikupas kulit daikonnya?
Annyeonghaseyo! Kulitnya saya tidak kupas untuk menjaga bentuknya ^^ Terimakasih
Buat video cara buat kimchi dari lobak dong...???
Annyeonghaseyo!
Ditunggu ya ^^ video kimchinya. Terimakasih.
🙂di tunggu
is the radish skin not peeled??
Annyeonghaseyo! Yes I didn't peel the skin ^^
Aku udah bikin nih kemarin, tapi kok baunya gak enak bgt ya? Kaya bau tai ucing asem2 gak enak gitu. Pas aku mkn segigitan baunya lngsng menyeruak gitu di mulut, jadi aku gak bisa fokus ke rasa acarnya karna ku lepeh duluan :(
Emang baunya tajem kaya gitu atau akunya yg salah bikin ya?
Annyeonghaseyo!
Untuk rasa harusnya ada manis dan asam. Jika terlalu kuat rasa cukanya bisa dikurangi takaran cuka menjadi setengah. Dan untuk mendapatkan rasa yang maksimal matangkan disuhu ruangan yg sejuk 1 hari dan dimasukan dalam kulkas. Terimakasih.
Which language is it
Cukanya pake brp Ml untuk 500grm lobak?
Annyeonghaseyo!
Bentuk takaran lobmak 500gr, 1/2 cup. Bila mau kurangi rasa asam na 1/3 cup ^^ terimakasih.
@@ajumma2610 maaf 1/2 cup itu brp Ml ya? Bingung takarannya hahaha
^^ untuk takaran 1/2 cup kurang lebih 118 ml ~ 120 ml. Terimakasih
@@ajumma2610 okeee
Apa bisa pake cuka apel?
Annyeonghaseyo! Bisa digantikan dengan cuka apel ^^ terimakasih
Kalo pake cuka apel apa takarannya sama kk?
can I have the measurement of all the needed ingredients please. thanks!
Annyeonghaseyo!
The measurements are available on the description below ^^ if you need any other questions feel free to ask me. Thank you.
Aku kira ada lobak warna kuning ternyata pakai kunyit toh😂
nak try buat... nasib baik ada yg bahasa Melayu
Annyeonghaseyo! Salam kenal ^^ semoga suka dengan resepnya. Gamsahamnida~
Kok gak dikupas ya kulitnya kak?
Annyeonghaseyo!
Ya, saya lebih suka tetap pakai kulit lobak. Dan kulit berfungsi untuk menjaga bentuk dan tekstur di danmuji ^^. Terimakasih
@@ajumma2610 oh gitu... Rasanya spt apa kak gak dikupas? Apa sama dengan kentang agak terasa kulitnya (agak tebal) walau uda digoreng? Kayak orang Korea kakak, gak dikupas 😚
Rasanya lebih renyah saja ^^ terimakasih.
لیلی .ایران
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