-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
Peel and wash your daikon. Cut into thin round, half moons or in matchstick shape. Make them as uniform as possible. Set aside.
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.
Transfer radishes and brine to a glass container and store in the refrigerator (the turmeric will stain a plastic container otherwise).