Vietnamese Pickled Carrots and Daikon (Do Chua)

Peel the daikon radish and carrots.

Julienne the peeled daikon and carrots into matchstick pieces. A mandolin or grater can also be used.

In a large bowl or colander, toss the julienned vegetables with coarse salt.

Let the vegetables sit for 15 minutes to draw out moisture. They are ready when they become pliable and can bend without snapping.

Drain and rinse the vegetables thoroughly with cold tap water to remove excess salt. Set aside.

To make the pickling liquid, combine sugar, white vinegar, and water in a saucepan.

Gently heat the mixture, stirring constantly, until the sugar is fully dissolved. Do not boil.

Remove the pickling liquid from the heat and let it cool down completely.

Pack the rinsed vegetables into a clean jar or airtight container.

Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.

Seal the container and refrigerate for at least one hour before serving.