Contributed by (Adapted from www.foodnetwork.com)

n/a

Ingredients

1 C Rice vinegar
1 C Water
1 C Sugar
1/4 tsp Turmeric
1 lb Daikon radish
1/4 C Salt

Instructions

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.

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