Saffron pickled radish is a common Asian side dish, known as takuan in Japanese, and danmuji in Korean. “I always remember danmuji for its fun yellow color when my mom would make Korean dishes like kimbab, or when we ate it as a side dish to noodles,” says our coworker, Dana Kim. Distinct for its bright yellow color, this pickled radish commonly uses unhealthy synthetic food coloring. We’ve put together a recipe that uses saffron, allowing not only a gorgeous hue to the radish, but also a natural, healthy way to dye this side dish.


2 lbs daikon radish
3 cups water
6 Tsp white vinegar
1 1/4 cup white sugar
1/2 tsp pink Himalayan salt
1/8-1/4 tsp Saffron (according to desired color)
1 tea bag (optional for saffron)
1 glass container or jar


1. Clean and cut radish according to your intended shape. You can cut in thin slices, or in long strips for foods like kimbab.
2. Place the radish in glass containers or jars.
3. Boil the water and put in all the seasonings except saffron.
4. When all the sugar melts, put the saffron (in a tea bag) in and brew until it reaches the desired darkness of color.
5. Pour the hot water mixture over the radish.
6. After it cools down, close and refrigerate and enjoy.

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