Place daikon slices in a colander, sprinkle with salt and 4 teaspoons of brown sugar, mix well.
Place the colander over a bowl and let drain for about 1 hour, or until the radish slices are blendable.
Rinse the salt and sugar off a couple of times under cold running water and dry the slices well.
Put the slices into two sterilized quart glass jars.
In a small saucepan over medium heat add the vinegar, water, 1 cup brown sugar, turmeric, ginger, and chopped Hawaiian chili pepper. Bring to a boil, stirring to dissolve the sugar. Remove from heat.
Carefully pour the hot turmeric brine into a strainer over the jars to cover the radish slices with the brine up to 1/4 inch from the rim of the jar. **Do this while your brine is still relatively hot, as this improves the final crunch factor of your radish slices.
Screw the lid og the jar on tightly before the jar cools, then refrigerate for a minimum of two days, or as long as a week, as it ferments.
At this point they are ready to eat. Pickled daikon will last for months stored in the refrigerator.
2 pounds daikon radish peeled and sliced into 1/4 inch slices
2 tablespoons Hawaiian sea salt, or kosher salt
4 teaspoons plus 1 cup brown sugar
3/4 cup seasoned rice vinegar
2 cups lukeward water
2 teaspoons powdered turmeric
2 1-inch slices peeled ginger, cut into strips
2 Hawaiian chili peppers, seeded and chopped, or 1/4 teaspoons cayenne pepper, or to taste