Daikon and Carrot Pickle

|Goes well with sushi and Vietnamese dishes|carrots daikon radish|1 large carrot cut into thick matchsticks450g daikon radishes cut into thick matchsticks1 teaspoon salt100g sugar300 ml white vinegar|Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons of sugar.Knead vegetables for about 3 minutes expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water then press gently to expel extra water. Return vegetables to bowl.In a bowl combine the sugar vinegar and 1 cup lukewarm water and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating.Spoon into 2 x 450g jars and refrigerate for up to 4 weeks. Remove vegetables from liquid before using in a banh mi sandwich|10.00 minutes|2|