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Peel the radish and then slice it thinly as desired (see notes).
Sprinkle with salt and leave for 2 hours in order to draw out moisture.
Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.
Pour in the pickling liquid, ensure all surfaces of the radish are covered.
Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
Serve with a bowl of rice or miso soup.