1 TBS thin matchsticks of peeled ginger
1/4 cup rice wine vinegar
3 TBS sugar
1 TBS kosher salt
1/4 tsp. turmeric
Peel radish and slice in quarter inch pieces. If radishes are large, slice in half lengthwise before cutting half circles. Place in a colander. Sprinkle with salt and mix well so salt coats each piece. Place colander over another bowl, as vegetables will sweat. Let sit for an hour, stirring occasionally to release moisture and making sure salt is evenly distributed.
Mix vinegar, sugar and turmeric. Drain radishes and dry a bit with paper towels. Place into glass jar with ginger, and pour marinade over. Store in refrigerator overnight, shaking and mixing occasionally. Since the salt acts as a preservative, should keep in refrigerator up to two weeks if needed.
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