How to make vietnamese pickle carrot and daikon

Peel off carrot and daikon skin

Cut both carrot and daikon 1/4 inch thick

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon until it well coated.

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3-4 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

In a bowl mix together half cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal and refrigerate. This should last for 5-7 weeks.

Serve it with your sandwich.

Serve it with your rice