INGREDIENTS
1 lb
carrots (about 3 medium carrots), peeled and julienned
1 lb
daikon radish (about 1 large daikon), peeled and julienned
4
jalapeno peppers, sliced
2 tsp
+ 1/2 cup sugar
1 tsp
kosher salt
1 1/2 cups
warm water
1 1/2 cups
rice vinegar*