Cooked - Đồ Chua (vietnamese Pickled Daikon And Carrots For Banh Mì)

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1 large carrot, peeled, cut into strips ⅛th-inch square and 3 inches long (about 2 cups)

1 medium daikon radish, peeled, cut into strips ⅛th-inch square and 3 inches long (about 2 cups)

¼ cup sugar

1 tablespoon kosher salt

1 cup water

½ cup rice wine vinegar

Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. For best results, seal jar and refrigerate for at least two hours or overnight and up to 1 week.

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