Danmuji (Korean Pickled Daikon Radish)

seriouseats.com

Tony Bones

1 ½ cups ( 355 ml) water

1 ½ cups ( 355 ml) unseasoned rice vinegar

½ cup ( 100 g) sugar

1 tablespoon ( 15 g) Kosher salt

2 medium cloves garlic, halved lengthwise

1 teaspoon ground turmeric

15 whole black peppercorns

2 bay leaves

1 pound ( 450 g) daikon radish, peeled and cut into 4- by ¼-inch strips (see note)

Directions at seriouseats.com

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