- 355ml Water
- 355ml Rice Vinegar
- 100g Sugar
- 15g Sea Salt
- 2 Cloves Garlic – crushed
- 1tsp Tumeric Powder
- 15 Black Peppercorns
- 2 Bay leaves
- 450g Daikon – thinly sliced
- Simmer all ingredients other than the Daikon in a pan for 3 or 4 minutes.
- Place Daikon in a 1 litre Kilner type jar.
- Pour in the hot liquid (including all the bits).
- Seal the jar and place in the fridge when cold. Should last for over a year.