Peel the Korean daikon radish and cut it into small cubes or thin slices, depending on how you like to serve it.

Add the water, cane sugar, salt, apple cider vinegar, and turmeric powder to a saucepan.

Bring the mixture to a boil, stirring until the sugar and salt are fully dissolved.

Turn off the heat and let the brine cool slightly.

Place the chopped radish into a clean jar or container.

Pour the warm brine over the radish until fully covered.

Let it cool to room temperature, then cover and refrigerate.