Wash a 1x1.5 liter flip-top lid glass jar with
Water (1 splash)
Distilled White Vinegar (1 splash)
. Do not use soap or your kitchen sponge. Set aside to air dry while you prepare your vegetables.
Carrots (2 1/4 cups)
Daikon Radishes (2 1/4 cups)
in a large mixing bowl and add the
Sea Salt (1 1/2 Tbsp)
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!