Background
The goal of this experiment is to prepare a pickled daikon infused with mint, aiming for a profile similar to Korean yellow pickled radish (danmuji).
Recipe
Ingredients
- 1 daikon radish
- Fresh mint
- Brine:
- 200 g apple cider vinegar
- 200 g water
- 50 g sorghum molasses
- 25 g salt
Notes and Observations
- The salt quantity was adjusted during preparation from 20 g, briefly to 30 g, before settling on a final weight of 25 g.
- Tasting Notes: The result is pleasant, but it could use a bit more sweetener in the next batch to closer approximate the traditional sweetness of Korean yellow pickled daikon.
Future Adjustments
- Increase the amount of sorghum molasses or add another sweetener in the next trial to boost the sweetness.