Again, I don’t make this traditional Japanese pickled radish traditional way.
I do it in my way:)
You can buy one of those long white Daikon radish.
Ingredients
300g peeled sliced radish
1tsp salt
1tsp brewer’s yeast (optional)
1/3 tsp turmeric
1tbsp raw cane sugar
3tbsp rice vinegar
A pinch of chili
STEP 1
Sprinkle salt on sliced radish, massage them and leave it for 10mins.
Drain the water from the salted radishes.
STEP2 (Making a brine)
Add all the other ingredients in a tapper wear or in a ziplock bag.
STEP3
Pickle the radish in the brine.
Keep it in fridge for 48H.
Note
The second or the third day is the best time to eat.
As the color gradually becomes darker and darker yellow be careful not to add too much turmeric.