Before modernization of this country. Danmuji(traditional radish pickles) were made in the home and kept for the long cold winter.Danmuji was made in the late autumn by drying freshly harvested radishes(usually hung from the eaves), and then preserving them in a mixture of salt and rice bran.Gardenia Pickled Radish is fter 10 years research a method of mass mass production for this pickle was developed by our company.Retaining its traditional taste, it is very popular with Korean housewives.To make it, radishes are harvested between the middle of October and the middle of November.The radishes are left to be dried for 3 or 4 days before being salted for 2 months. Then ground gardenia seeds are added to lend them a yellowish color.