Vietnamese Pickled Carrots (Đồ Chua)

Wash a 1x1.5 liter flip-top lid glass jar with Water (1 splash) and Distilled White Vinegar (1 splash). Do not use soap or your kitchen sponge. Set aside to air dry while you prepare your vegetables.

Place the Carrots (2 1/4 cups) and Daikon Radishes (2 1/4 cups) in a large mixing bowl and add the Sea Salt (1 1/2 Tbsp) and Raw Sugar (2 Tbsp). Massage for about 10 minutes to dissolve the salt and sugar and bring out some of the liquids from the vegetables.

Set aside for 1 hour to allow more liquids to accumulate.

Add vegetables to the glass jar, including any juices, and push down as much as you can. Ensure there is at least a 2-inch gap from the top to avoid leakage and spillage.

Add in enough Water (to taste) to just cover the vegetables once pushed down and compacted. Roll up the 2 outer leaves of the Green Cabbage (1 head) and push the vegetables down. This should bring the water level up to the top.

Leave for at least 7 days, or up to 21 days. Enjoy!