Danmuji (Korean Pickled Daikon Radish) Recipe

• 1 1/2 cups (355ml) water
• 1 1/2 cups (355ml) unseasoned rice vinegar
• 1/2 cup (100g) sugar
• 1 tablespoon (15g) kosher salt
• 2 medium cloves garlic, halved lengthwise
• 1 teaspoon turmeric powder
• 15 whole black peppercorns
• 2 bay leaves
• 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)

1. In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.
2. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

water, rice vinegar, sugar, kosher salt, garlic, turmeric powder, black peppercorns, bay leaves, daikon radish

Taken from www.seriouseats.com/recipes/2017/03/danmuji-korean-pickled-daikon-radish-recipe.html (may not work)