Pickled Daikon and Carrot Relish (Đồ Chua)

Prepare the vegetables: Peel and julienne the daikon radish and carrots. Aim for uniform sizes for even pickling.

Brine the vegetables: In a bowl, toss the julienned daikon and carrots with salt. Let them sit for 15 minutes. This will draw out excess moisture and help them stay crunchy.

Rinse and drain: After 15 minutes, rinse the daikon and carrots thoroughly under cold water to remove the salt. Squeeze out as much excess water as possible using your hands or a clean kitchen towel.

Make the pickling liquid: In a separate bowl, combine the sugar, white vinegar, and water. Stir until the sugar is completely dissolved.

Combine and pickle: Add the drained daikon and carrots to the pickling liquid. Mix well to ensure everything is coated.

Jar and refrigerate: Transfer the mixture to a clean jar or airtight container. Press down gently to ensure the vegetables are submerged in the liquid.

Chill: Refrigerate for at least 30 minutes before serving. The longer it sits, the more flavorful it becomes. Ideally, let it pickle for a few hours or overnight.