|A kitchen filled with Daikon is a kitchen filled with love.|
1 C. Rice Vinegar
1 C. Water
1 C. Sugar
1 # Daikon Radish
1/4 tsp Tumeric
1/4 C. Salt
Combine vinegar, water, saugar and tumeric in saucepan and bring to boil, stirring to dissolve sugar. Remove from heat and allow to cool.
Peal Daikon (if skin is tough) and slice into 1/4'' thick rounds. Place in colander with salt and mix well. Place colander over a bowl and let drain for 1 hour. Rinse the salt off and dry diakon well.
Put daikon into glass jar and cover with brine. Refrigerate for at least 4 hours, preferably overnight.
(The website source says it'll keep for 2 weeks, but I would imagine it's closer to 2 months or more, just based on my novice pickling experience.)
This recipe was adapted from : http://www.foodnetwork.com/