Danmuji

Ingredients

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

Directions

Combine the water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves in a medium saucepan. Set it over medium-high heat and bring the mixture to a boil, stirring so the sugar melts completely into the brine. Take the pan off the heat, then stir in the daikon. Lay a paper towel right on top of the brine so it touches the surface, and let everything come down to room temperature, 1 to 2 hours. Move the daikon and brine into an airtight glass container and refrigerate. The turmeric will turn a plastic container yellow, so glass is your friend. The pickles will keep for about 1 month.