1. Peel, cut large carrot(1) into strips 1/8th inch square and 3 inches long, about 2 cups.
2. Peel, cut medium diakon radish(1) into strips 1/8th-inch square and 3 inches long, about 2 cups.
3. 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.