Pickled Whole Yellow Radish.
Known as danmuji in Korean cuisine, pickled radish is a sweet, salty, crispy affair. It can be served as a part of small side dishes known as banchan, or used in staple recipes like kimbap. Traditional danmuji is dyed yellow by gardenia fruit, but in a pinch, dried or fresh turmeric can also give your radish pickles a bright golden pop.
Radish, salt, water, acids, (E260, E330), sweeteners (E950, E951, E954, preservatives (E202), colour (E101), sulfites (E223).
|Typical Value||Per 100g|
|Energy||139.33KJ / 33.3kcal|
|Of which Saturates||0g|
|Of which Sugars||6.66g|
See ingredients in bold.
A type of pickle made using whole yellow radish, which is called in Japanese language by the name Takuan radish, and Danmuji in Korean language. In Japanese culture, takuwan is served at the end of the meal, as it is believed to have digestion capabilities. In Korea, danmuji is a prominent side dish which is served alongside small meals and snacks.
Ideal as a side dish.
Simply open packet, drain liquid and cut into shape you preferred. Served and enjoy!
Store in a cool, dry place.
Once opened refrigerate and use with in 24 hours.
For Best Before End: See packaging.
Country of Origin:
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