• some carrots
• some daikon
• 1/2 cup sugar
• 1 tablespoon salt
• 1 cup water
• 1/2 cup rice vinegar

1. julienne the veggies.
2. massage veggies in a bowl with sugar and salt. moisture will be drawn out of the veggies and the sugar and salt will dissolve.
3. pack the veggies in a pickling jar with water and rice vinegar. should be ready to eat within a day or two.

note: the pickles will have a pungent odor, similar to kimchi. daikon, like cabbage, belongs to the genus brassica.