Easy Vietnamese Pickled Carrots & Daikon | Đồ Chua

** This recipe is for a 32 oz Jar, you can adjust the servings size if using a smaller jar using the +/- Serving size feature**
Add sugar and hot water in to a 32 oz jar and mix well. Set aside to cool.
Wash and peel your daikon and carrots. Cut with a knife into matchsticks size, or use a Julienne Peeler or Mandoline Slicer. I usually use my Mandoline Slicer on the ⅛" setting.
**Optional Step to release extra moisture, color and odor** In a large bowl, mix together daikon, carrot and Kosher salt. Let it sit for 30 minutes to 1 hour. Drain and rinse and squeeze out extra moisture.
Add Vinegar to your pickling jar and mix together.
Add the shredded daikon carrots into the jar. If you have pre soaked the veggies, add in only 2 tsp kosher salt. If you have not presoaked, add in 1.5 tablespoon kosher salt to the veggies.
Once the jar has been filled with the shredded daikon and carrots, top off with about ¾ cup room temperature or cold water. Cover with a lid and store in the refrigerator for up to 2 months or until the color of the carrots turn dull.
Note: The thinner the veggie shreds, the faster they will pickle. The flavor is absorbed quickly into the ⅛" shreds, and can be eaten immediately but more flavorful in an hour. The thicker shreds are best enjoyed after marinating overnight.