korean pickled daikon

ingredients

• 350ml water
• 350ml rice vinegar
• 100g sugar
• 15g kosher salt
• 2 cloves garlic, halved
• 1 tsp turmeric
• 15 peppercorns
• 2 bay leaves
• 450g daikon radish in strips

instructions

1. add everything except daikon to saucepan
2. bring to boil over medium heat, stir well
3. remove from heat
4. add daikon
5. press paper towel against surface of brine
6. let cool to room temp
7. store in airtight glass container (turmeric stains!)
8. keep in fridge for up to 1 month