Japanese Pickled Daikon

Ingredients

2 ½ pounds daikon peeled
¼ cup kosher salt
½ cup sugar
½ cup rice vinegar
½ teaspoon turmeric optional, for color

Directions

Cut the peeled daikon in half lengthwise (if your daikon is very large, cut the halves in half again so that will be wedges), and into 1/4 inch half-moons. Toss the daikon with 1/4 cup kosher salt in a bowl or colander, and let sit for 3 hours, uncovered at room temperature. Rinse the daikon with cold water and drain any excess water. Pack the salted daikon into a large jar or other airtight container.

Combine 1/2 cup sugar, 1/2 cup rice vinegar, and 1/2 teaspoon turmeric together in a small saucepan and bring it to a boil. Turn off the heat and stir until the sugar is completely dissolved. Cool the vinegar mixture slightly while the daikon sits. Pour the sugar-vinegar mixture into the jar with the daikon. Note that the vinegar mixture should completely cover the daikon. If it doesn’t, you may need to mix up a little more vinegar-sugar mixture, using a 1:1 ratio (there is no need to add additional turmeric).

Refrigerate the daikon for at least 3 days before serving. It will keep in the fridge for up to a month.