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Pickled Radish with Beetroot – Vibrant Korean-Style Danmuji Twist with a Natural Pink Hue

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Pickled radish with beetroot is a colorful and refreshing side dish that adds a sweet, tangy crunch to any meal. Known as danmuji (단무지) in Korean cuisine, pickled radish is often served with kimbap, fried chicken, or rich stews to balance out flavors. This version uses beetroot for natural coloring, giving the radish a beautiful pink hue without artificial dyes. It’s not just visually stunning but also packed with crisp texture and subtle earthy undertones.

In Korea, yellow pickled radish is a staple in kimbap shops and casual eateries, offering a refreshing bite between mouthfuls of rice and seaweed. Traditionally, the bright yellow color comes from turmeric or food dye, but in this recipe, we use beetroot to naturally tint the radish a stunning pink-red shade. The result is a healthier and more elegant take on a beloved classic. The flavor is the perfect balance of sweet, salty, and tangy, with a mild crunch that keeps it refreshing even after days in the fridge. Pickled radish also contains dietary fibre and hydration benefits, while apple cider vinegar adds a gut-friendly boost. Best of all, you can make this ahead of time and store it for weeks in the refrigerator, making it a fantastic side dish for meal prep or a last-minute addition to kimbap, rice bowls, or even sandwiches.

Key Ingredients & Their Roles

  • White radish (daikon) → Provides the crunchy texture and naturally mild flavor that absorbs the pickling brine beautifully.
  • Beetroot → Adds natural pink color and a subtle earthy sweetness, making the pickles both beautiful and wholesome.
  • Apple cider vinegar → Contributes tangy acidity and a mild fruity depth, balancing the sweetness of the sugar.
  • Sugar → Creates the signature sweet-sour flavor that makes pickled radish so addictive.
  • Salt → Balances sweetness, enhances crunch, and helps preserve the radish.







Pickled Radish with Beetroot Recipe 

📌 Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes + 1 day resting | Cuisine Type: Korean / Asian Fusion | Calories (Estimate): ~40 kcal per serving (based on 8 servings) | Serving Size: 8 servings


📝 Ingredients

  • 2 white radishes (daikon), peeled and sliced into batons (about 1.2 kg / 2.6 lbs after peeling)
  • 1 small beetroot (about 140 g / 5 oz), peeled and sliced (any shape)

Pickling Brine:

  • 400 ml (1 ⅔ cups) water
  • 200 g (1 cup) sugar
  • 200 ml (¾ cup + 2 tbsp) apple cider vinegar
  • 1.5 tbsp salt (25 g)


👨‍🍳 Instructions

  1. Prepare radish and beetroot:
    • Peel the white radishes and cut them into long strips, about 1–1.5 cm (½ inch) thick, similar to kimbap pickled radish.
    • Peel and slice the beetroot. Shape doesn’t matter since it’s mainly for coloring.
  2. Make the pickling brine:
    • In a medium pot, add water, sugar, vinegar, and salt.
    • Bring to a boil over medium-high heat (about 190°C / 375°F), stirring until sugar dissolves. Remove from heat.
  3. Pickling process:
    • Place the radish slices into a heat-safe glass container.
    • Layer the beetroot slices on top.
    • Carefully pour the hot brine over the radish and beetroot until fully submerged.
  4. Resting time:
    • Leave at room temperature for 24 hours.
    • After that, transfer to the refrigerator.
  5. Serving:
    • Enjoy chilled as a side dish, or slice thinner for kimbap and rice dishes.

Tips & Ingredient Substitutions

  • Vinegar swaps: White vinegar or rice vinegar can replace apple cider vinegar for a slightly different flavor.
  • Sweetness level: Adjust sugar up or down depending on how sweet you like your pickles.
  • Storage: These pickles keep well in the fridge for up to 4 weeks if stored in a sealed glass container.
  • Vegan-friendly: This recipe is naturally vegan and gluten-free.
  • Time-saving tip: Slice the radish in advance and refrigerate until you’re ready to pickle.

Frequently Asked Questions (FAQ Section)

Q1: Can I make this ahead of time?
Yes! In fact, this pickle tastes best when made at least 1 day in advance to allow flavors to develop.

Q2: What can I use instead of beetroot?
You can use turmeric for yellow pickled radish or leave it plain for a natural white version.

Q3: How do I store leftovers?
Keep the pickled radish in a sealed glass jar in the fridge. It stays fresh for up to 4 weeks.

Q4: Can I freeze pickled radish?
Freezing isn’t recommended because it changes the texture, making the radish mushy.

Q5: What dishes go well with pickled radish?
It pairs wonderfully with kimbap, fried chicken, ramen, or rich stews as a refreshing palate cleanser.

Wrap-Up 

This pickled radish with beetroot is a simple yet vibrant way to enjoy a Korean classic with a healthy, natural twist. It’s crunchy, tangy, sweet, and oh-so-refreshing – the perfect side dish to keep stocked in your fridge. Try making a batch this week and let me know how you enjoy it! Do you prefer your pickled radish pink, yellow, or plain white? Share your favorite version in the comments below.

👉 If you love Korean sides, check out my recipe for Fresh Kimchi (Baechu-geotjeori) for another quick and colorful banchan idea!

Keywords (키워드)

Pickled radish recipe, Korean pickled radish, beetroot pickles, danmuji recipe, Korean side dishes, 단무지 만들기, 비트 단무지, 한국 반찬, 무 피클, 초간단 반찬


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