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Step 1
A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.
Step 2
Cut the radish lengthwise into ½-inch wide strips.
Step 3
The radish can also be sliced into half-moon shape thin slices.
Step 4
Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
Step 5
In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.
Step 6
After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.
Step 7
Pour the turmeric vinegar mixture over the radish.
Step 8
Let it cool down, cover the lid and keep in the fridge overnight before using.
Step 9
Homemade picked radish can last in the fridge for up to 1 month.