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Slice the daikon into half-moons about 3 – 4 mm thick, or cut into long strips about ¼ inch thick.
Place in a colander, rinse briefly under cold water, and drain well.
Transfer the daikon to a bowl and sprinkle with ½ tbsp salt. Toss to coat evenly. Let sit for 30 minutes or until the daikon releases liquid.
Gently squeeze the daikon to remove excess moisture, and discard the released liquid. This step helps reduce odor and concentrates flavor.
Add the sugar, rice vinegar, and turmeric powder (if using) to the daikon. Mix thoroughly until everything is evenly coated.
Transfer to a jar or sealable container or bag large enough to hold everything comfortably. Cover/seal and refrigerate.
After about 12 hours, shake or stir once to redistribute the seasoning. Refrigerate another 12 hours, then it’s ready to eat.