Pickled Daikon Radish

1 cup rice vinegar

• 1 cup water

• 1 cup sugar

• 1/4 teaspoon turmeric

• 1 pound daikon radish

• 1/4 cup kosher salt

Directions

In a saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine into the jar to cover the radish slices. Refrigerate at least 4 hours. 

Source: Bluemooncommunityfarm