What I love about this this recipe is its simplicity and the beautiful golden yellow that is created by the turmeric... It also tastes amazing! I like to serve my daikon on the side of any Asian style rice dish, right next to my homemade kimchi! Otherwise, it is a beautiful addition to a nourish bowl with fresh sprouts, cooked quinoa, fresh greens, avocado, kimchi or kraut, a boiled egg and sprinkled with nuts and seeds.
I personally like to use locally grown, organic ingredients if possible but this is obviously entirely optional!
- 1 1/2 cups water
- 1 1/2 cups unseasoned rice wine vinegar
- 1/2 cup coconut sugar
- 1 tablespoon celtic sea salt
- 2 medium cloves garlic, halved lengthwise
- 1 teaspoon turmeric powder
- 15 whole black peppercorns
- 2 bay leaves
- 1 large daikon radish cut into matchsticks
In a medium saucepan mix together water, vinegar, coconut sugar, salt, garlic, turmeric, peppercorns, and bay leaves.
Bring to a boil over medium-high heat, stirring to ensure that the sugar dissolves.
Remove from heat and add daikon and let cool to room temperature.
Transfer pickles and brine to an airtight glass container and store in the refrigerator.
Pickles will last about 1 month.