Quick-Pickled Daikon & Carrots

1. Prep the vegetables: Peel daikon and carrots. Julienne into very thin strands using a handheld julienne tool.
2. Salt for crunch: Place the julienned vegetables in a large bowl and toss with 2 teaspoons kosher sea salt. Let sit for 30 minutes to draw out excess moisture.
3. Rinse & drain: Rinse the vegetables several times under cold water to remove excess salt. Drain very well and gently squeeze out any remaining liquid.
4. Pack the jar: Toss vegetables together and pack into a clean glass jar or container.
5. Make the brine: In a saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. No need for a hard boil.
6. Pour & pickle: Carefully pour the warm brine over the vegetables until fully submerged.
7. Cool & chill: Let cool to room temperature, then seal and refrigerate.
8. Ready to eat: Tasty after about 1 hour. Even better after a few hours.