These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.
Why It Works
- Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.
- Yield:Makes 1 large jar
- Active time: 15 minutes
- Total time:2 hours
- 1 1/2 cups (355ml) water
- 1 1/2 cups (355ml) unseasoned rice vinegar
- 1/2 cup (100g) sugar
- 1 tablespoon (15g) kosher salt
- 2 medium cloves garlic, halved lengthwise
- 1 teaspoon turmeric powder
- 15 whole black peppercorns
- 2 bay leaves
- 1 pound (450g) daikon radish, peeled and cut into 4- by 1/4-inch strips (see note)
In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.
Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.