2 medium to large daikon radish, peel and slice into 1/2 cm moons (500g)
Into a large sealable jar:
Dissolve 2 Tbsp of salt, 2 Tbsp sugar and 1 tsp dried turmeric in 1 cup boiling water.
Allow to cool to room temperature and stir in 2 Tbsp rice wine vinegar.
Place your cut up radish in and top with cold water til covered.
Seal and turn the jar a few times to ensure the radish is well mixed.
Place in a cool dark place for 4 days, release the seal to let the pressurised air escape and then refrigerate. Your pickles are ready to eat!
They have a strong Sulfur smell which is normal and part of their health benefit 🙂