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-1 small daikon, peeled

-1/2 cup distilled white vinegar

-1/2 cup water

-1 tbsp white sugar

-1/4 tsp kosher salt

-1 tsp turmeric powder

-2 bay leaves

-8-10 peppercorns


  1. Peel and wash your daikon. Cut into thin round, half moons or in matchstick shape. Make them as uniform as possible. Set aside.

  2. In a saucepan, add the water, vinegar, sugar, salt, turmeric, peppercorn, bay leaves and bring to a boil over medium heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Let it cool to room temperature, cover for 2-3 hours.

  3. Transfer radishes and brine to a glass container and store in the refrigerator (the turmeric will stain a plastic container otherwise).

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