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Inactive Prep Time: 5 hours
Cook Time: 10 minutes
Yield: 1 quart
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt
In a small 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 through a coffee filter
(or a cheesecloth lined strainer) into the jar to cover the
radish slices. Refrigerate at least 4 hours,
preferably overnight.
Will keep for about 2 weeks.
