1 daikon radish, cut into 6" spears
1/4 cup kosher salt
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
Combine the vinegar, water, sugar, and turmeric and bring to a boil in a small saucepan, stirring to dissolve the sugar. Remove from heat and allow to cool. Place daikon spears in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt from the daikon and place in a glass jar. Pour the vinegar mixture into the jar to cover the radish slices. Turn the jar on its side and refrigerate at least 4 hours, or overnight, turning occasionally for even pickling.
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