I fell in love with 단무지 in 2011. At first I was afraid to eat it because what was it? So bright yellow and weird looking. But I was in Korea for the first time, and I’d spent all of my money to get there, so I was determined to be open to all the new experiences. From the first tangy bite, I realized that not only was it much tastier than it looked, but that I really liked it. A few weeks later I discovered that it is infinitely more delicious when paired with Korean Chinese dishes. 짜장면 and 단무지 really should get married, don’t you think?
A few years later, my husband told me that conventional 단무지 like the one I had fallen for actually contains a lot of bad ingredients (MSG, saccharine) and preservatives. He also shared several horror stories about how it is produced and what may or may not go on behind the scenes, and from that day I knew that I could never buy 단무지 again. This was very disappointing news. How could I make 김밥 without 단무지??? I was sad for a long time, even though I’ve never made 김밥 before (It was always so nice to have the option, right?).
Fast forward to a few weeks ago when my husband brought some big 무 home from a trip to Atlanta and a lightbulb clicked on in the air above my head. If I wanted 단무지 so much, why didn’t I just MAKE IT?? And so that’s what I did.
Luckily, it is so easy to make, contains only a handful of ingredients, and pickles very quickly. I left it sitting out overnight to expedite the pickling process, and then set the container in the refrigerator for about 20 hours, and when I decided to check in on it, it was ready to eat!
I used this recipe (minus the peppercorns and 치자) and it turned out splendidly. Thanks to the turmeric, the color was almost exactly like store-bought 단무지 and the taste was great. Clean and refreshing.
My husband was almost as impressed with me as I was (I was VERY impressed with myself) and he ended up eating so many of them. It made me happy to see him eating MY 단무지, and I felt so proud of myself for having successfully learned this new recipe. And now that I know how to make a healthy 단무지, I can make a healthy 김밥 too!
NEVER EVER in all of my life did I imagine I’d find so much pleasure making pickled radish in my kitchen on a Friday night, and I love it.