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Vegetables from Korea
Danmuji is the Korean form of Japanese takuan. In the traditional method, Japanese-type radish is sun-dried until it bends, then buried in salt and rice bran to ferment and mature. Most danmuji sold today is instead steeped in a salt or sugar solution, and some is steeped in a liquid with sweeteners, acids and colour.
A short entry: the sources we found record only what is said here about Danmuji itself.
| Japanese-type radish (왜무) | [kowiki] |
| Salt and rice bran | Traditional method[kowiki] |
| Salt or sugar solution with sweeteners, acidulants, seasoning and colouring | Modern method[kowiki] |
What changes: The radish dries in the sun until it is soft enough to bend by hand
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Danmuji is the Korean form of Japanese takuan. In the traditional method, Japanese-type radish is sun-dried until it bends, then buried in salt and rice bran to ferment and mature. Most danmuji sold today is instead steeped in a salt or sugar solution, and some is steeped in a liquid with sweeteners, acids and colour.
Danmuji is takuan made in Korea; most danmuji sold today is steeped in a salt or sugar solution, and its texture and taste differ from the traditional bran-cured radish.
Every number is labelled with how it is known. How this atlas is made
