Korean Pickled Radish

We went to stay in Auckland last Christmas and one evening we had dinner at a most excellent Chinese café just across the road from our Hotel at the top of Queen Street. It was in a block of old shops opposite Myers Park, and what this one was fifty years ago I cannot remember but it is now the Joong Wha Ri and we had a delicious meal there accompanied by, amongst other things, some very tasty yellow wedges that I discovered were Korean pickled daikon radish. As soon as we got home I did a bit of research and this is what I came up with.

1 cup white vinegar.
1 cup water.
1 cup sugar.
½ tsp turmeric.
1 medium daikon radish.
¼ cup salt.

Mix the vinegar, water, sugar and turmeric together in a small pan and place on a medium flame. Bring to the boil, stirring to ensure that the sugar and turmeric are fully dissolved, then remove from the flame and allow to cool.
Meanwhile, peel the radish and slice it into 5mm thick rounds, then slice the rounds into quarters. Place the wedges in a colander with salt and mix well. Place the colander over a bowl and allow to drain for 1 hour. Rinse the salt off the wedges under a cold running tap and pat dry. Put into a clean, sterilized mason jar and pour the vinegar liquor over until covered. Seal and refrigerate overnight. The pickles will keep for up to two weeks.

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