1 cup rice vinegar
1 cup water
1/4 cup white sugar
1/4 teaspoon turmeric
1 daikon radish, peeled and cut into matchsticks
In a small saucepan over medium heat add the vinegar, water, sugar and turmeric. Bring to a boil, stir to dissolve the sugar. Remove from heat.
Now Time for the daikon, once you have peeled and cut the radish. Place it in a colander with salt and mix. Place the colander over a bowl and let it drain for at least 1 hour. Rinse the salt off. Place the daikon in a glass jar. (I find you need two) Pour the brine through a colander. Refrigerate over night. This will keep for 4 months.