>> servings: 6
>> source: https://www.seriouseats.com/pickled-daikon-and-carrot-do-chua

-- TODO reformat this
-- 1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
-- 1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
-- 1/4 cup sugar
-- 1 tablespoon kosher salt
--  water
-- 1/2 cup rice wine vinegar

Peel, cut @large carrot{1} into strips 1/8th inch square and 3 inches long, about 2 cups.

Peel, cut @medium diakon radish{1} into strips 1/8th-inch square and 3 inches long, about 2 cups.

Combine carrots, radish, @sugar{1/4%cup}, and @kosher salt{1%tablespoon} in a #large bowl{}. Using fingertips, massage salt and sugar into vegetables until dissolved. Add @water{1%cup} and @rice wine vinegar{1/2%cup}. Pack vegetables into a #quart-sized mason jar{1}. For best results, seal jar and refrigerate for at least two hours or overnight and up to 1 week.