Makes about 100g
1 Peel and julienne one carrot and one daikon. Place them in a bowl and sprinkle over 1 tsp salt and 2 tsp sugar.
2 Knead the vegetables for 3min to squeeze out the excess liquid. Rinse under running water, then squeeze out excess liquid again. Set aside.
3 To make the brine, dissolve 120g sugar into a mixture of 300ml rice vinegar and 240ml warm water. Pour over the vegetables, covering them completely. Set aside for one hour.