- 1 lb daikon radish
- 1 c rice vinegar
- 1 c water
- 1 c sugar
- ¼ tsp tumeric
- ¼ c kosher salt
In a small saucepan over medium heat add vinegar, water, sugar, tumeric. Bring to a boil until sugar is dissolved. Remove from heat and cool.
Peel and slice the daikon into ¼ in thick rounds. Place in colander with salt and mix well.
Place colander over a bowl and allow to drain for one hour. Rinse the daikon well.
Place in a glass jar and pour the brine over. Refrigerate overnight prior to tasting. Keeps for two weeks.