Pickled Daikon and Carrots (Do Chua/Vietnamese)

Cut the daikon radish into match sticks about 3 inches long. Do the same to the carrot. Put the carrots and daikon into a large bowl and sprinkle the salt on them, give them a quick mix and set aside for 10 minutes, meanwhile add the water sugar and vinegar to a pot and only heat up until the sugar dissolves, giving it a few stirs to help it along, then remove immediately from the heat and pour into a mason jar and let cool. Once cool add the daikon and carrot strips and cover tightly. Let sit in the fridge for an hour, up to three days. I rotated my jar by turning it on its side then on its top, etc., to make sure all the daikon's and carrots got marinated evenly.