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Cut the peeled daikon in half lengthwise (if your daikon is very large, cut the halves in half again so that will be wedges), and into ¼ inch half-moons.
Toss the daikon with ¼ cup kosher salt in a bowl or colander, and let sit for 3 hours, uncovered at room temperature.
Rinse the daikon with cold water and drain any excess water.
Pack the salted daikon into a large jar or other airtight container.
Combine ½ cup sugar, ½ cup rice vinegar, and ½ teaspoon turmeric together in a small saucepan and bring it to a boil.
Turn off the heat and stir until the sugar is completely dissolved.
Cool the vinegar mixture slightly while the daikon sits.
Pour the sugar-vinegar mixture into the jar with the daikon. Note that the vinegar mixture should completely cover the daikon.
If it doesn't, you may need to mix up a little more vinegar-sugar mixture, using a 1:1 ratio (there is no need to add additional turmeric).
Refrigerate the daikon for at least 3 days before serving. It will keep in the fridge for up to a month.