Ingredients:

  • 1 lb (450g) Daikon Radish, peeled
  • 1 teaspoon Sea Salt (or Kosher Salt)
  • 1/4 cup (60ml) Rice Vinegar
  • 2 tablespoons (30ml) Water
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon Mirin (Japanese sweet rice wine)
  • 1/2 teaspoon Turmeric Powder

Instructions:

  1. Slice the daikon radish into thin rounds or matchsticks.
  2. Place the sliced daikon in a large bowl. Sprinkle with salt and massage gently.
  3. Transfer the salted daikon to a colander set over a bowl. Place a plate on top of the daikon and weigh it down. Let it sit for 1-2 hours.
  4. In a small saucepan, combine rice vinegar, water, sugar, mirin (if using), and turmeric powder. Heat gently until the sugar is dissolved. Let cool completely.
  5. Transfer the pressed daikon to an airtight container. Pour the cooled pickling brine over the daikon, ensuring it's fully submerged.
  6. Refrigerate for at least 30 minutes to 1 hour before serving.