Peel the large daikon radish and slice uniformly to fit the container, aiming for pieces around the length of the jar. Cut each piece into ½-inch wide strips or thin half-moon shapes.

Place the sliced radish in a large bowl and sprinkle with 1 tablespoon of salt. Rub the salt into the radish evenly, then marinate for about 30 minutes.

In a saucepan, combine ½ teaspoon of turmeric, ½ cup of sugar, and ½ tablespoon of salt with 1½ cups of water. Heat and stir until it boils and the sugar dissolves. Remove from heat and mix in 1 cup of rice vinegar.

After marination, drain the radish and rinse under cool running water. Squeeze out excess moisture and layer the radish in storage containers.

Pour the turmeric pickling solution over the radish, ensuring all pieces are submerged. Let it cool to room temperature for 15-20 minutes.

Cover the containers tightly and refrigerate. Let the pickled radish chill overnight for the best flavor, but it can be enjoyed after a few hours.