Pickles are generally packed in vinegar, which contains traces of yeast. White vinegar, of course, is made from corn. This quick vinegar-free recipe produces a daikon "pickle" that has a good crunch and actually tastes a lot like conventional pickled daikon. The turmeric, besides complementing the taste of the daikon, turns the pickle a conventional, pretty yellow. (Commercial pickled daikon is dyed yellow.) Cut in long, thin strips, these pickles are also ready to be put in the middle of a sushi roll.
1/4 c. freshly squeezed lime juice (See Juice in the Glossary)
1-1/4 tsp. salt (See Salt in the Glossary)
1/4/ tsp. turmeric See Spices in the Glossary)
1 lb. of daikon, peeled and sliced into long thin strips (1/8" or so across)
Stir the lime juice,salt and turmeric together in a mixing bowl. Stir in the daikon. Give it another stir every few minutes for half an hour or so. Refrigerate.