Directions

To Prep

1. Wash daikon radishes, then leave out to dry for 4 days.
2. In a saucepan, add the water, sugar, salt, vinegar and turmeric powder. Bring to the boil, stir until well combined, then remove from heat and allow to cool to room temperature.
3. Remove the top of the radishes, peel off the brown spots and roots on the surface, cut into half lengthwise, then place radish and liquid mixture into a zip lock bag and seal. Press gently and turn the bag around until everything is well mixed.
4. Store in fridge for 1 month, massaging the pickle with the pickling liquid once a day.
5. To serve, cut into any shapes you like.
6. Tip: You can speed up the pickling time by cutting up the daikon into smaller pieces.