ulienne or thinly slice on the diagonal about a half a pound of carrots and daikon radish.

Toss these with the salt and let them stand for 10 minutes or so. You can knead the vegetables and salt together if you’d like. Then drain them well. This recipe did not call for rinsing them but other recipes do. I did not and found these definitely saltier, but not necessarily in a bad way. How much do you like salt?

Stir the sugar into the vinegar and then pour this over the carrots and daikon. Let them sit at room temperature for at least an hour, stirring and tossing now and then.

After serving however much you’re eating, save the leftovers in the refrigerator tightly covered. I’m using a small jam jar. Drain before serving.