Dycon pickled

4 servings
4 days

Make the marinade first. Water, vinegar, sugar and spices, including turmeric, need to be combined, brought to a boil and cooled. Rinse the daikon, cut the skin, and cut the flesh itself with thin plates. Stir the crushed daikon with the salt. Add the garlic, cut into plates (pickled daikon can be made and garlic-free). Place in a clean container and pour over the cooled marinade. For a day or two, leave the daikon in the marinade in a cold place. Serve chilled, removing the marinade.