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To make yellow pickled radish for gimbap, slice half of the radish longways into ½" strips.
To make yellow pickled radish as a side, slice the remaining radish in half longways and then into ¼" half moon slices.
Add the radish to a sieve and toss with 2 Tbsp salt. Leave it to sit for 20-30 minutes until it softens and can bend without snapping.
To a pot, add water, turmeric powder, rice vinegar, 1½ tsp salt, and sugar. Stir until the sugar and salt have combined.
To a sanitized container, add the sliced radish. Pour the brine mixture on top and refrigerate it for at least 1 day until it reaches your desired pickle taste.
Tags: Asian, condiment, dairy-free, egg-free, eggless, gluten-free, homemade, Korean, make-ahead, pickled, pickling, preserving, vegan, vegetarian