500gcarrots**(The daikon/carrot ratio can be adjusted according to your preference. In Vietnam, daikon is mainly used, since carrots are more expensive.)
500gdaikon or radish
4teaspoonssea salt
3teaspoonswhite sugar
Steps
Peel the carrots and daikon if desired. Slice your vegetables with a chef's knife, a julienne peeler, or a mandolin.
Place the carrots and daikon in a bowl with the salt and sugar.
Massage everything with your hands for a few minutes until the vegetables start to exude water.
Transfer to the jars, in small batches, compressing the vegetables each time with your hand or with a tamper. The liquid produced should submerge the vegetables.
To prevent the vegetable pieces from rising to the surface, use a fermentation weight.
Close the lid without tightening it too much, in order to let the pressure escape during fermentation.
Place the jar on a small plate to collect any excess liquid.
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