Cup of Yum
1. Gather all the ingredients.

To Prepare the Amazu (Sweet Vinegar Pickling Liquid)

1. In a small saucepan, combine 1 cup rice vinegar (unseasoned), ½ cup sugar, and 1 tsp Diamond Crystal kosher salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.
2. Once the amazu is cool, transfer to a mason jar or an airtight container. You can keep amazu in the refrigerator for up to 2–3 months.

To Prepare the Vegetables

1. Peel 8 oz daikon radish and cut it into ¼-inch (6-mm) slabs and then into sticks.
2. Peel 3 oz carrot, cut into thin slabs, and then cut into thin strips.
3. Put the daikon and carrot in the plastic bag and add 1 tsp Diamond Crystal kosher salt.
4. Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain completely the liquid that the vegetables released.

To Make the Amazuzuke

1. Add ¼ cup Amazu into the bag and combine with the vegetables.
2. Cut 1 dried red chili pepper into rounds and remove the seeds (if you don’t want it to be too spicy). Add the red chili pepper rounds to the bag.
3. Squeeze the juice from ½ lemon into the bag and rub the vegetables from outside the bag.
4. Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.

To Store

1. You can keep the bag in the refrigerator for up to 3 days. To minimize the odor, you can store it in a jar or container with a tightly sealing lid.